This post may contain affiliate links. Please read our disclosure policy.

Bell Pepper Ricotta Pasta is made with whole wheat pasta, bell peppers, and ricotta cheese for that creaminess and protein.

When my family and I moved to the United States, one of the first non-Indian dishes I ever experienced was my Aunt Bimi’s (or I call her Bimi Aunty) pasta.red velvet 025
Back in the day she typically made with this dish with ziti, pasta sauce, and full-fat ricotta cheese.  It was absolutely amazing and easily one my most favorite childhood dishes.red velvet 028
Today I decided to make Bimi Aunty’s pasta dish, but slightly healthier, so I added bell peppers, whole grain pasta, and also used part-skim ricotta cheese.  It certainly brought back those childhood memories sitting in her kitchen across from my cousin, Ajay, who was probably making some stupid joke while I enjoyed a bowl of Ricotta Cheese Pasta.bell pepper ricotta cheese pasta
Quite recently I made this delicious pasta dish for my husband and my friend, Marian.  They both agreed it tasted amazing.  My husband asked me to make this dish a week later, and so I did this weekend.  red velvet 041
Of course, I owe a special thanks to Bimi Aunty for introducing me to Italian food and for some lovely childhood memories which sometimes have to do with great food.  Enjoy!red velvet 021

NUTRITION:
Whole Grain pasta is a great source of Protein and Fiber.  Although high in fat, part-skim ricotta cheese is a good source of Protein and Calcium.  Bell Peppers are a great source of Vitamins A, B6, and C.
TIP: If fat is an issue, Bimi Aunty substitutes Cottage Cheese to replace the Ricotta Cheese, but this will most definitely alter the flavor.  Instead I would recommend half ricotta and half cottage cheese as another option.


INGREDIENTS:

  • Extra Virgin Olive Oil – 2 tbsp
  • Crushed Red Pepper – 1 tsp (1/2 tsp if you can’t handle heat)
  • Garlic – 3 cloves (chopped)
  • Onion – 1 medium (sliced)
  • Red Pepper – 1 medium (sliced)
  • Green Pepper – 1 medium (sliced)
  • Classico Cabernet Marinara Sauce – 1 – 24 ounce bottle  ( I also recommend Barilla Marinara )
  • Italian Seasoning – 2  tsp (initially) + 1 tsp (later)
  • Black Pepper – 1/2 to 1 tsp
  • Barilla Whole Grain Penne – 1 pound box
  • Part-Skim Ricotta Cheese – 1 cup
  • Starchy Pasta Water – 1/4 cup
  • salt to taste


DIRECTIONS:
1. Start by boiling a pot of water for the pasta.tues 030
2. In the meantime, chop the garlic and slice the onion and bell peppers.red velvet donut 060red velvet donut 062

3. On medium heat, heat a wok/pan, add extra virgin olive oil, once hot add the crushed red pepper and garlic. red velvet donut 065
4. After about 15 seconds, add the onion and bell peppers.  Season with salt.  Stir and allow the vegetables to saute for about 10 minutes.red velvet donut 066
5. Add the marinara sauce.  Stir.
red velvet donut 072red velvet donut 074

6. Add the salt, black pepper, and 2 tsp of Italian seasoning.  Stir.red velvet donut 075
7. Cover and allow the sauce to simmer for 10 minutes on low-medium heat.  red velvet donut 076
8. Check on the pasta water.  Season well with salt and a touch of extra virgin olive oil.  Stir.red velvet donut 077
9. Add the pasta and cook for about 7 or 8 minutes.red velvet donut 079
10. After the sauce is done cooking, add the ricotta cheese.  Stir.red velvet donut 081
11. Add an additional 1 tsp of Italian seasoning.  Check for salt and black pepper at this time.red velvet donut 083
12. Once the pasta is done cooking, reserve a little starchy pasta water and drain.  Immediately add the pasta to the sauce.  Stir.red velvet donut 084
13. Add about a 1/4 cup of starchy water.  This will help the pasta absorb the sauce.  Stir.red velvet donut 086
14. Turn off the stove.  Done.red velvet donut 088
15. Garnish with red pepper flakes.  Serve after 15 minutes with a glass of red – I like Pinot Noir and Cabernet. 

Table of Contents

More Pasta Recipes!


TELL ME: What is your favorite childhood dish?



Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.


Subscribe to get my latest recipes!
Don't miss out! Subscribe and get all the new recipes first.
Please enable JavaScript in your browser to complete this form.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

12 Comments

  1. Thanks for a great read ! I'm found of Italian cuisine. It's just tasty and in fact quite simple. In one word it's gorgeous like everything is in Italy ! I'm in love with this wonderful country …

  2. I tried this pasta and it came out delicious!!! I am not a pasta lover – but i really liked this recipe …my daughter loved it , this recipe is a keeper ….