Baked Rotini Pasta With Ricotta Pesto
- Ready In:
- 58mins
- Ingredients:
- 10
- Serves:
-
2-4
ingredients
- 1⁄2 cup packed basil leaves
- 1⁄4 cup chopped unblanched almonds
- 1 clove chopped garlic
- 1⁄2 teaspoon salt
- 1⁄4 cup olive oil
- 4 tablespoons grated parmesan cheese
- 12 ounces rotini pasta (spirals)
- 3 cups ricotta cheese
- 8 ounces shredded mozzarella cheese
- black pepper
directions
- Puree the basil leaves, almonds, garlic and salt together in a food processor.
- With motor running, gradually add the olive oil thru the feeder tube.
- Stir in 2 tablespoons of the Parmesan cheese and set aside.
- Cook pasta in boiling salted water until still a little firm about 8 minutes, then drain.
- In another bowl, combine pesto, ricotta, half the mozzarella and the black pepper.
- Add the pasta and toss to blend.
- Pour into a 1 1/2 quart shallow baking dish and top with the remaining 2 tablespoons of Parmesan and the rest of the mozzarella.
- Bake at 350° for 30 minutes or until cheese is melted and bubbly.
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RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.