We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Pasta & Roasted Red Pepper-Tomato Sauce
with Creamy Ricotta
20 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 600 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
Get Cooking
fresh
ingredients
Title
-
¾ lb Elicoidali Pasta
- 1 15-Ounce Can Crushed Tomatoes
- ¾ lb Shredded Kale
- 2 cloves Garlic
- 2 Tbsps Tomato Paste
-
2 oz Sliced Roasted Red Peppers
-
1 Tbsp Crema Bel Paese Cheese
- 2 Tbsps Mascarpone Cheese
- ¼ cup Grated Parmesan Cheese
- ½ cup Part-Skim Ricotta Cheese
- 1 Tbsp Capers
- ¼ tsp Crushed Red Pepper Flakes
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered