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    You are in: Home / Recipes / Baked Rotini Pasta With Ricotta Pesto Recipe
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    Baked Rotini Pasta With Ricotta Pesto

    Total Time:

    Prep Time:

    Cook Time:

    58 mins

    20 mins

    38 mins

    Marie's Note:

    If you like ricotta cheese and pesto, you will love this baked pasta dish which is finished in the oven to melt the mozzarella and Parmesan cheese which is sprinkled over the top of. So good!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Puree the basil leaves, almonds, garlic and salt together in a food processor.
    2. 2
      With motor running, gradually add the olive oil thru the feeder tube.
    3. 3
      Stir in 2 tablespoons of the Parmesan cheese and set aside.
    4. 4
      Cook pasta in boiling salted water until still a little firm about 8 minutes, then drain.
    5. 5
      In another bowl, combine pesto, ricotta, half the mozzarella and the black pepper.
    6. 6
      Add the pasta and toss to blend.
    7. 7
      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.
    8. 8
      Bake at 350° for 30 minutes or until cheese is melted and bubbly.

    Ratings & Reviews:

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    Nutritional Facts for Baked Rotini Pasta With Ricotta Pesto

    Serving Size: 1 (366 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 2009.5
     
    Calories from Fat 1034
    51%
    Total Fat 114.9 g
    176%
    Saturated Fat 52.1 g
    260%
    Cholesterol 286.5 mg
    95%
    Sodium 1823.9 mg
    75%
    Total Carbohydrate 146.5 g
    48%
    Dietary Fiber 8.3 g
    33%
    Sugars 6.2 g
    24%
    Protein 97.2 g
    194%

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