Pasta & Roasted Red Pepper-Tomato Sauce with Creamy Ricotta

Pasta & Roasted Red Pepper-Tomato Sauce

with Creamy Ricotta

20 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

A bevy of rich Italian cheeses add a boost of creaminess to this dish in two ways: a touch of mascarpone is stirred into the warm pasta just before serving, and a sprinkle of parmesan mixed with more mascarpone and smooth ricotta finishes the dish.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Pasta & Roasted Red Pepper-Tomato Sauce with Creamy Ricotta
Title
time-saving
tips & techniques
Crushed Tomatoes
Kale
Garlic
Tomato Paste
How To: Properly Salt Cooking Water
Mascarpone
Parmesan Cheese
Ricotta Cheese
Capers
Red Pepper Flakes
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the kale. Roughly chop the peppers. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the ricotta cheese, half the mascarpone cheese, half the parmesan cheese, and 1 tablespoon of olive oil. Season with salt and pepper.

Cook the pasta & kale:
2 Cook the pasta & kale:

Add the pasta to the pot of boiling water. Cook 8 minutes. Add the kale and continue to cook 3 to 4 minutes, or until the pasta is al dente (still slightly firm to the bite) and the kale is tender. Turn off the heat. Drain thoroughly and return to the pot.

Make the sauce:
3 Make the sauce:

While the pasta cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped peppers and garlic, capers, tomato paste, 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, 1 to 2 minutes, or until combined. Add the tomatoes (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly thickened. Turn off the heat.

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

To the pot of cooked pasta and kale, add the sauce, crema bel paese cheese, and remaining mascarpone cheese. Stir to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the prepared ricotta. Garnish with the remaining parmesan cheese. Enjoy! 

Tips from Home Chefs

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Pasta & Roasted Red Pepper-Tomato Sauce

Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the kale. Roughly chop the peppers. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the ricotta cheese, half the mascarpone cheese, half the parmesan cheese, and 1 tablespoon of olive oil. Season with salt and pepper.

2 Cook the pasta & kale:

Add the pasta to the pot of boiling water. Cook 8 minutes. Add the kale and continue to cook 3 to 4 minutes, or until the pasta is al dente (still slightly firm to the bite) and the kale is tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the pasta & kale:
Make the sauce:
3 Make the sauce:

While the pasta cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped peppers and garlic, capers, tomato paste, 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, 1 to 2 minutes, or until combined. Add the tomatoes (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly thickened. Turn off the heat.

4 Finish the pasta & serve your dish:

To the pot of cooked pasta and kale, add the sauce, crema bel paese cheese, and remaining mascarpone cheese. Stir to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the prepared ricotta. Garnish with the remaining parmesan cheese. Enjoy! 

Finish the pasta & serve your dish:
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