Penne with Marinara and Ricotta
A comforting Italian-American classic featuring perfectly cooked penne pasta tossed in a rich, savory marinara sauce. Dollops of creamy ricotta cheese melt into the warm pasta, creating a simple yet incredibly satisfying meal ready in under 30 minutes.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Cook the Pasta
- b.Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt.
- c.Add the penne pasta and cook according to package directions until al dente, typically 10-12 minutes.
- d.Before draining, carefully reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
- 2
Step 2
- a.Sauté the Aromatics
- b.While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat.
- c.Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-6 minutes.
- d.Add the minced garlic and red pepper flakes. Sauté for another 60 seconds until fragrant, being careful not to let the garlic burn.
- 3
Step 3
- a.Simmer the Marinara Sauce
- b.Pour the crushed tomatoes into the skillet. Stir in the dried oregano, dried basil, sugar (if using), 1 teaspoon of salt, and black pepper.
- c.Bring the sauce to a gentle simmer, then reduce the heat to low.
- d.Cover partially and let it simmer for at least 15 minutes to allow the flavors to meld and the sauce to thicken slightly.
- 4
Step 4
- a.Combine and Serve
- b.Add the drained penne to the skillet with the marinara sauce. Toss gently to coat the pasta completely.
- c.If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency. The starch in the water will help the sauce cling to the pasta.
- d.Divide the pasta among four serving bowls.
- e.Top each portion with generous dollops of ricotta cheese, a sprinkle of freshly grated Parmesan, and a garnish of fresh basil. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer sauce, use high-quality canned tomatoes like San Marzano. Their sweetness and low acidity make a noticeable difference.
- 2Don't skip reserving the pasta water. It's a key ingredient for creating a silky, well-emulsified sauce that clings perfectly to the pasta.
- 3Use whole milk ricotta for the creamiest texture and richest flavor. Low-fat versions can be grainy.
- 4For an extra layer of flavor, deglaze the pan with a splash of dry red wine after sautéing the garlic and before adding the tomatoes.
- 5Don't rinse your pasta after draining. The surface starch is essential for helping the sauce adhere.
Adapt it for your goals.
Meaty Version
Brown 1/2 lb of ground Italian sausage or ground beef with the onions until cooked through, then proceed with the recipe.
Veggie PackedVeggie-Packed
Sauté 8 oz of sliced mushrooms, one chopped zucchini, or a handful of spinach with the onions until tender.
Spicy Arrabbiata StyleSpicy Arrabbiata Style
Increase the red pepper flakes to 1/2 or 1 teaspoon, or add a finely chopped fresh red chili with the garlic.
Creamier SauceCreamier Sauce
Stir 1/4 cup of the ricotta cheese directly into the marinara sauce at the end of simmering for a creamier, rosé-style sauce.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to a reduced risk of heart disease and certain cancers.
Provides Sustained Energy
The complex carbohydrates in pasta are broken down slowly, providing a steady release of energy to fuel your body and brain throughout the day.
Supports Bone Health
Ricotta and Parmesan cheese are good sources of calcium and phosphorus, essential minerals for building and maintaining strong bones and teeth.
Frequently asked questions
A typical serving of this dish contains approximately 680-750 calories, depending on the specific ingredients used, such as the fat content of the ricotta and the amount of cheese added.