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    Home » Recipe » Bell Pepper Ricotta Pasta

    Posted on: Jan 9, 2012 · Modified: Jan 10, 2023 by honeywhatscooking · 12 Comments

    Bell Pepper Ricotta Pasta

    2 shares

    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 teaspoon (½ teaspoon 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  teaspoon (initially) + 1 teaspoon (later)
    • Black Pepper – ½ to 1 tsp
    • Barilla Whole Grain Penne – 1 pound box
    • Part-Skim Ricotta Cheese – 1 cup
    • Starchy Pasta Water – ¼ 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 teaspoon 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 teaspoon 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 ¼ 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.  red velvet 047


    TELL ME: What is your favorite childhood dish?


    « Baked Red Velvet Doughnuts (Reduced Fat & 233 calories)
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    Reader Interactions

    Comments

    1. Khushboo says

      January 09, 2012 at 6:27 am

      This looks delicious! I also love adding cottage cheese to pasta dishes to amp up the creaminess factor!

      Reply
    2. faseela says

      January 09, 2012 at 9:43 am

      lovely pasta.....

      Reply
    3. Hilliary@ Happily Ever Healthy says

      January 09, 2012 at 3:07 pm

      This looks so yummy! My best friends mom makes something like this, only she doesn't mix in the ricotta cheese! I am going to have to try adding the cheese to the sauce, I bet it is delicious! This would be good over spaghetti squash too I bet!

      Reply
    4. Parita @ myinnershakti says

      January 10, 2012 at 1:24 am

      YUM! Ricotta cheese + pasta = match made in heaven! Thanks, Bimi Aunty! 🙂

      Reply
    5. BeetleBuggy says

      January 10, 2012 at 5:48 am

      This sounds like such a hearty and comforting dish, great for quick weekday dinners too! 🙂

      Reply
    6. sweetpeaskitchen.com says

      January 11, 2012 at 2:02 am

      Oh wow...I have to make this! I have a huge container of ricotta that I was trying to decide what to do with. I know now! Yummy! 🙂

      Reply
    7. honeywhatscooking says

      January 11, 2012 at 2:35 am

      Thank you all - really delicious dish!

      Reply
    8. Ameena says

      January 11, 2012 at 3:52 pm

      Isn't Classico the best? Seriously, I love the stuff, I can eat it straight up!

      Love your Aunt Bimi's recipe...this looks delicious!

      Reply
    9. Tina says

      January 12, 2012 at 1:08 am

      I love the addition of the ricotta cheese! A lot of italian dishes just have the tomato based sauces and I am sure the ricotta give it so much more depth of flavor as well as texture. Your pictures do make me hungry-yum!

      Reply
    10. Sarah says

      March 02, 2012 at 12:21 pm

      My childhood dish is my mum's pasta, I love it!

      Reply
    11. Anonymous says

      May 11, 2012 at 12:09 am

      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 ....

      Reply
    12. what to visit in italy says

      September 02, 2015 at 1:38 pm

      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 ...

      Reply

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

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