Pink Pasta

Ingredients

• 1 (8 ounce) package campanelle (little bells) pasta
• 1/2 cup ricotta cheese
• 2 tablespoons olive oil
• 1/4 onion, chopped
• 1 (6.5 ounce) can tomato sauce
• 1/4 cup chopped fresh basil
• 1 tablespoon chopped fresh oregano

Directions

Bring a large pot of lightly salted water to a boil. Cook the campanelle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Transfer pasta to a large bowl, add ricotta cheese, and stir so the ricotta begins to melt into the pasta.

Heat olive oil in a large skillet over medium-high heat. Saute onion in olive oil until lightly browned, 5 to 7 minutes. Sir tomato sauce, basil, and oregano with the onion; bring to a simmer and cook another 2 to 3 minutes.

Pour tomato sauce over the pasta and stir until the sauce and cheese evenly coat the pasta.