Pasta with Spinach and Ricotta Sauce

Ingredients

• 4 slices oscar mayer bacon 1-inch-thick cut into slices
• 0.1 tsp pepper red crushed
• 10 oz pkt spinach frozen thawed drained chopped
• 3 cloves garlic minced
• 1 cup milk 
• 1  onion chopped
• 0.7 cup parmesan cheese grated kraft
• 1 lb pappardelle pasta uncooked
• 2 large plum tomatoes chopped
• 15 oz polly-o original ricotta cheese 

Equipment

• frying pan
• paper towels
• slotted spoon

Directions

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, cook and stir bacon in large skillet on medium heat until crisp.
3. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
4. Add onions and garlic to reserved drippings; cook 2 to 3 min. or until crisp-tender, stirring frequently.
5. Add ricotta, milk and Parmesan to onion mixture; cook 2 min., stirring frequently. Stir in spinach; cook on medium-low heat 2 to 3 min. or until heated through, stirring occasionally.
6. Add tomatoes, crushed pepper and bacon; mix well.
7. Drain pasta.
8. Add to spinach mixture; mix lightly.