1780. MOSTACCIOLI with BACON, RICOTTA CHEESE and BASIL

yields four to six servings


1 box mostaccioli
1 jar tomato & basil pasta sauce, divided
1 tablespoon extra virgin olive oil
1 cup finely chopped onion
3 bacon slices, chopped
3 garlic cloves, minced
1 container (15 ounces) ricotta cheese
1/4 cup fresh basil, finely chopped
1 cup water
1 teaspoon salt
1/8 teaspoon freshly ground black pepper

Heat oil in skillet over medium heat. Saute onion, bacon, and garlic 5 minutes or until bacon is cooked. Remove from heat. Add ricotta, basil, water, salt and pepper.
Warm pasta sauce in a saucepan. Cook pasta according to package directions; drain. Add pasta sauce to skillet; stirring until blended. Pour sauce mixture over hot pasta and toss. Transfer to a serving platter or bowl. Serve with remaining sauce. Garnish with fresh basil leaves.


bacon recipe courtesy of: Barilla, 1-800-9-BARILLA