This is my version of a recipe I found on the internet. I hope you like it.
- 1/2 teaspoon salt
- 1 onion chopped
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 clove garlic chopped
- 1 bell pepper chopped
- 1 teaspoon basil
- 1 tablespoon italian seasoning
- 1 cup ricotta cheese
- 1 package of pasta (shell or round)
- 2 cup heavy cream
- 1 cup cream cheese
- 4 large artichokes chopped
- 1 cup mozzarella cheese
- 1 cup black olives sliced
- 2 cans (14 ounces) diced tomatoes
- Carbohydrate 13.3427792955098 g
- Cholesterol 80.2672000818367 mg
- Fat 24.5921694396578 g
- Fiber 4.46501299651052 g
- Protein 12.7264883838921 g
- Saturated Fat 13.7998288971353 g
- Serving Size 1 1 Serving (197g)
- Sodium 433.89761688607 mg
- Sugar 8.87776629899925 g
- Trans Fat 2.00052688513208 g
- Calories 314 calories
Step-by-step
- Cook onions, bell peppers, and garlic in oil, until vegetables are tender.
- Add all other ingredients, except the Mozzarella cheese, pasta, and olives.
- Cook over medium heat about 5 minutes or until the sauce is thick.
- Meanwhile cook pasta according to package directions.
- Drain pasta and transfer to a large bowl.
- Stir in the cheese sauce and the olives.
- Spinkle with Mozzarella cheese.
- Place in microwave oven and heat until cheese is melted.
While a traditional marinara relies on the acidity of tomatoes to cut through richness, this preparation combines diced tomatoes with a heavy dairy base of heavy cream, cream cheese, and ricotta. When cooking in a compact kitchen with limited burner space, managing your vessel selection and heat control prevents the dairy from scorching while the pasta boils.
- Substitute sour cream for ricotta only if you reduce the quantity by twenty percent, because sour cream introduces higher moisture content that thins the sauce.
- Keep the stovetop heat at a medium setting during the five-minute simmer; high heat will break the emulsion in the heavy cream and separate the fats.
- Drain the pasta one minute shy of the package directions to compensate for the microwave melting stage at the end.
- Stir the sliced black olives and cheese sauce into the pasta while the noodles are still hot to encourage proper binding.
- Store leftovers in an airtight glass container for up to three days, reheating gently on the stovetop with a splash of water to restore consistency.
Over-reducing the sauce before adding the pasta creates a heavy paste rather than a smooth coating. Proper execution depends entirely on watching the viscosity closely during that initial five-minute window.
