45g of Protein

Fettuccine & Pesto Bolognese

with Ricotta & Parmesan

25 MIN

4 Servings

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with Ground Beef

From the Test Kitchen

Fettuccine pasta is the perfect vessel for every bit of saucy delight in this dish---featuring a combination of bolognese, the classic Italian meat sauce, and our basil pesto for an herbaceous flair.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein

Nutrition

PER SERVING
Calories

880 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Ground Beef
¾ lb Fettuccine Pasta
¾ lb Carrots
½ lb Grape Tomatoes
2 cloves Garlic
¼ cup Cream
½ cup Grated Parmesan Cheese
½ cup Part-Skim Ricotta Cheese
2 Tbsps Mascarpone Cheese
⅓ cup Basil Pesto
2 Tbsps Tomato Paste
2 Tbsps Vegetarian Worcestershire Sauce
¼ tsp Crushed Red Pepper Flakes

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the ricotta and a drizzle of olive oil; season with salt and pepper.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

3 Make the bolognese

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced carrots; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the halved tomatoes, chopped garlic, tomato paste, worcestershire sauce (carefully, as the liquid may splatter), and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Finish the pasta & serve your dish

To the pot of cooked pasta, add the bolognese, pesto, cream (shaking the packet before opening), and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the seasoned ricotta. Garnish with the parmesan. Enjoy!