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| 3 Scheibe | Bacon diced |
| 1 mittel | Onion chopped |
| 1/2 Teelöffel | red pepper crushed |
| 14 x ca. 30 g | Marinara sauce |
| 15 x ca. 30 g | ricotta cheese |
| 1/4 Tasse | parmesan freshly grated |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper ground |
| 1/4 Tasse | Fresh flat-leaf parsley; chopped |
| 1 x ca. 450 g | Penne or ziti; cooked according to pckg., drained |
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1. Cook the bacon in a large skillet until crisp. Drain bacon on paper towels. Discard all but 1 tablespoon drippings from skillet.
2. Add the onion and red pepper to skillet. Cook over medium heat, stirring occasionally, until tender, about 5 minutes. Add marinara sauce; bring to a boil.
3. Meanwhile, beat ricotta cheese, Parmesan cheese, salt and pepper in large bowl with spoon until creamy. Stir in parsley.
4. Toss hot pasta with marinara sauce and bacon in serving bowl. Serve topped with parsley-ricotta mixture. Makes 4 servings.
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