Elbow Pasta with Tomato Cheese Balls


  • 200 g of Elbow 4 La Moderna®
  • 100 g of finely chopped bacon
  • 150 g of ricotta cheese
  • 250 g of crushed tomato
  • 1 tbsp of cotija cheese
  • 1/4 glass of red wine
  • 1/4 finely chopped onion
  • 1 tbsp of finely chopped cilantro
  • 2 tbsp of olive oil
  • Salt and pepper


  1. In a pan, fry the onion in olive oil, add the bacon and red wine, let it evaporate and add the crushed tomato.
  2. Cook over low heat for 15 minutes and add salt and pepper.
  3. In a separate bowl, mix the ricotta cheese with the cotija cheese and cilantro until obtaining a creamy consistency.
  4. Form small balls of cheese the size of an olive.
  5. Cook the Elbow 4 La Moderna® according to the instructions on the package and drain.
  6. While hot, season with the sauce and cheese balls.

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