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    You are in: Home / Recipes / Baked Pesto Pasta With Tomato & Cheese Recipe
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    Baked Pesto Pasta With Tomato & Cheese

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Kozmic Blues's Note:

    This is a different twist on my family's old favorite: Baked Penne. This recipe is also meatLESS, which I like, but I am sure you can improvise and add ground meat or sausage if you prefer. This is great for potlucks or parties because it can easily be made ahead of time. I saw a version of this made on 30 Minute Meals, but I prefer to make my own pesto sauce from scratch, because I am not too fond of the store bought. To save time, please feel free to use store bought pesto. I also chose to use whole wheat pasta in this as well. Because of the great flavors of pesto, cheese and tomatoes, I find that it is easy to sub whole wheat pasta, even for folks who might be skeptical.

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    Units: US | Metric


    1. 1
      Bring a large pot of salted water to a boil for the pasta.
    2. 2
      Preheat your pot for the tomato sauce over medium heat.
    3. 3
      Add olive oil, then garlic and saute for 2-3 minutes.
    4. 4
      Next add the diced onion, crushed red pepper, bay leaf, and saute for about 5 minutes, or until onion soft and fragrant.
    5. 5
      Add the crushed tomatoes and stir well.
    6. 6
      When tomatoes begin to boil, reduce heat to low, add fresh basil leaves, and salt and pepper to taste.
    7. 7
      Let sauce simmer while you make your pesto (if not using store bought).
    8. 8
      Preheat broiler.
    9. 9
      Add pasta to boiling water and cook until just barely al dente.
    10. 10
      Drain pasta, and toss with 1 cup of your pesto sauce, 1/2 cup parmesan, and 1 cup of the ricotta cheese, be sure to blend well.
    11. 11
      Add pasta to a casserole dish.
    12. 12
      Top with the tomato basil sauce.
    13. 13
      You don't need to use all of the sauce, but rather serve the extra on the side.
    14. 14
      Top casserole with shredded mozzarella cheese.
    15. 15
      Place under broiler for about 5 minutes, or until cheese is melted.
    16. 16
      **Note:Casserole can be assembled ahead of time, covered with foil, and then reheated in a 350 degree oven until heated through.
    17. 17
      Remove foil for last 5-10 minutes in order to melt cheese.

    Ratings & Reviews:

    • on August 24, 2009


      Had made 2 large batches of "Fresh Sicilian Tomato Sauce", and decides to put a few casseroles together to freeze. I made 2 casseroles, with full amounts of this recipe, and froze before baking. I completely thawed the casserole, added some shredded mozzerella, and baked at 350* for 40 minutes. (I had used commercially made pesto). Thank goodness we enjoyed this, since there is at least 1 more dinner of this casserole, plus the same size in the freezer ! Thanks for posting, Kozmic Blues.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 21, 2004


      this was a very simple baked ziti dish, using the broiler saved alot of baking time. my family wasn't crazy about the pesto, but i liked it. the kids liked the fact that it was meatless. this would be a great christmas dish, all green and red.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Baked Pesto Pasta With Tomato & Cheese

    Serving Size: 1 (324 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 573.2
    Calories from Fat 157
    Total Fat 17.4 g
    Saturated Fat 7.9 g
    Cholesterol 41.7 mg
    Sodium 690.7 mg
    Total Carbohydrate 77.2 g
    Dietary Fiber 9.4 g
    Sugars 7.3 g
    Protein 29.3 g

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