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Bucatini With Marinara and Ricotta

Bucatini With Marinara and Ricotta
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Serves 4| Hands-On Time: | Total Time:



  1. Cook the pasta according to the package directions; drain and return it to the pot.
  2. Meanwhile, heat the oil in a large pot over medium heat.
  3. Add the garlic and cook until fragrant, about 15 seconds. Crush the tomatoes with your hands and add them and their juices to the pot; season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until thickened, 14 to 16 minutes.
  4. Add the marinara to the pasta and toss to coat. Dollop with the ricotta and sprinkle with the basil. Top with additional black pepper.
By March, 2013

Nutritional Information

  • Per Serving
  • Calories 622
  • Fat 24g
  • Sat Fat 7g
  • Cholesterol 32mg
  • Sodium 808mg
  • Protein 22g
  • Carbohydrate 78g
  • Sugar 7g
  • Fiber 6g
  • Iron 5mg
  • Calcium 173mg
What does this mean? See Nutrition 101 .

Quick Tip

Stir the ricotta before adding it to the pasta. This will loosen the cheese and allow it to spread nicely throughout the noodles.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.