This irresistible pasta dish combines the smooth creaminess of whipped Canadian ricotta with just the right flavour and kick of sun-dried tomatoes and hot pepper flakes.

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PREP10 min
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Cooking15 min
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Ready in25 min



  1. Step
    In a large nonstick saucepan, melt butter over medium heat and cook onion and garlic for 3 minutes or until softened. Stir in sun-dried tomatoes, Italian herb seasoning, salt and hot pepper flakes and cook, stirring for 2 minutes.
  2. Step
    Add milk and broth; bring to a simmer. Stir in pasta and return to a simmer. Cover and simmer gently, stirring occasionally for about 8 minutes or until pasta is tender.
  3. Step
    Meanwhile, in a bowl, whisk together sour cream and ricotta cheese until smooth; set aside.
  4. Step
    Uncover saucepan and stir in Parmesan cheese and basil until melted and creamy.
  5. Step
    Spoon into bowls and dollop each with sour cream and ricotta mixture. Garnish as desired.


CHEESE VARIATION: Try substituting Parmesan with other favourite cheeses like crumbled Canadian feta, extra-old cheddar or queso.

Nutritional info per serving
(1/4 recipe)

Calories 820
Protein 33g
Carbohydrates 102g
Fat 31g
Fibre 5g
Sodium 890mg
Sugars 12g
Saturated Fat 17g
Trans Fat 0.5g
Cholesterol 85mg

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