Using the Bolognese Sauce recipe as a base, this pasta dish only requires heating the sauce with cheeses and cooking the pasta. A flavorful dinner that can be served with tossed greens and a good crusty bread.


  • 1 container bolognese sauce (about 4 cups *)
  • 12 ounces ribbon pasta (fresh, OR refrigerated, such as pappardelle or fettuccine pasta)
  • 1 teaspoon italian seasoning (dried, crushed)
  • 1/4 cup ricotta cheese (part-skim)
  • 1/2 cup parmigiano reggiano cheese (shredded)
  • basil leaves (torn fresh, optional)


  1. Cook pasta according to package directions; drain well. Transfer pasta to large pasta bowl.
  2. Meanwhile, bring sauce and Italian seasoning, if desired, to a simmer. Stir in ricotta cheese. Pour sauce over pasta; toss until combined. Sprinkle with Parmigiano Reggiano cheese. Garnish with basil and serve with additional Parmigiano Reggiano, if desired.
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