Fusilli in Tomato Cream Sauce Recipe

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Pasta = 30 minutes or less
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Fusilli in Tomato Cream Sauce

Contributed by: Melinda

1 lb. Fusilli pasta (I prefer Barilla Plus pastas)
1 28 oz. can Muir Glen Organic crushed tomatoes
1 15 oz. can Muir Glen Organic tomato sauce
1-2 cups dry red wine
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1 small bunch fresh basil
1 15 oz. tub lowfat ricotta cheese
Kosher salt
Fresh ground black pepper
Olive Oil

Cook pasta to al denté and set aside
Remove leaves from basil stems, reserving stems
Chop large basil leaves, and save small leaves for garnish
Heat a large saucepan and add olive oil and minced garlic and crushed red pepper flakes
When garlic becomes fragrant (about 30s-1m) add crushed tomatoes
Stir so garlic does not burn
Add tomato sauce, wine and basil stems
Add 1 tsp salt and pepper and bring to simmer, cook for about 20 minutes
Turn off heat and remove basil stems
Stir in ricotta cheese until blended
Add chopped basil and dress cooked pasta - you will probably have more sauce than you need. Save the rest for lunch!
Serve immediately, or place into a casserole and refrigerate and reheat
If reheating, add a little more sauce on top, cover with foil
Remove from refrigerator about 30-45 minutes before baking
Preheat oven to 350»
Bake casserole for 40-50 minutes until heated through

Questions about this recipe?