Pasta Bolognese with Garlic Ricotta

Pasta Bolognese

with Garlic Ricotta

30 MIN
4 Servings
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

To add a bit of spice to the classic Italian meat sauce, you’ll stir in pickled goathorn peppers, known for their pleasantly bright heat. A generous dollop of ricotta served on top adds extra creamy contrast to the hearty flavors of this dish.

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  • Nutrition
    PER SERVING
  • Calories
    950 Cals (est.)
fresh
ingredients
Pasta Bolognese with Garlic Ricotta
Title
  • 18 oz Ground Beef
  • 1 lb Cascatelli Pasta
  • 1 14.5-Oz Can Crushed Tomatoes
  • ¾ lb Carrots
  • 1 Yellow Onion
  • 1 clove Garlic
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 2 Tbsps Mascarpone Cheese
  • ½ cup Part-Skim Ricotta Cheese
  • 1 oz Pickled Goathorn Peppers
  • ¼ cup Cream
  • 0.7 oz Grana Padano Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
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, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and small dice the onion. Roughly chop the peppers. Grate the Grana Padano on the small side of a box grater. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the ricotta, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper.

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook 13 to 15 minutes, stirring occasionally, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

Make the bolognese
3 Make the bolognese

Meanwhile, in a large pan, 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. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and the beef is browned and cooked through. Add the chopped peppers. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the tomatoes (carefully, as the liquid may splatter), cream (shaking the packet before opening), and worcestershire sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish the pasta & serve your dish
4 Finish the pasta & serve your dish

To the pot of cooked pasta, add the bolognese and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until 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 garlic ricotta. Garnish with the grated Grana Padano. Enjoy!

Tips from Home Chefs

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Pasta Bolognese

Prepare the ingredients
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, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and small dice the onion. Roughly chop the peppers. Grate the Grana Padano on the small side of a box grater. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the ricotta, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook 13 to 15 minutes, stirring occasionally, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta
Make the bolognese
3 Make the bolognese

Meanwhile, in a large pan, 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. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and the beef is browned and cooked through. Add the chopped peppers. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the tomatoes (carefully, as the liquid may splatter), cream (shaking the packet before opening), and worcestershire sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. 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 and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until 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 garlic ricotta. Garnish with the grated Grana Padano. Enjoy!

Finish the pasta & serve your dish
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