Prep 15 mins
Cook 25 mins
Another Rachael Ray original!!
- 1 lb small shell pasta
- 2 tablespoons extra virgin olive oil
- 3 large garlic cloves
- 1 medium yellow onion
- 1 (28 ounce) cancrushed Italian tomatoes
- fresh basil leaf, torn into small pieces
- 1 cup store bought basil pesto
- 1 cup ricotta cheese
- 1⁄2 cup grated parmigiano-reggiano cheese
- 1⁄2 lb fresh mozzarella cheese
- Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. Cook probably 9-10 minutes.
- Preheat a deep, big skillet or a medium sauce pot over medium heat.
- Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to seperate the cloves from the skins. Throw out the skins and chop up the garlic.
- Add EVOO to the pan by pouring a slow stream of it twice-around-the-pan. Do not let the oil pour out too fast. Add the garlic to the oil.
- Chop onion finely. Add to garlic and oil. Cook, stirring frequently, five minutes or until onions are tender.
- Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low.
- Stir in basil pieces to wilt them. Season the sauce with salt and pepper to your taste.
- Preheat your broiler to high and place a rack in the center of the oven.
- Drain pasta shells. Add them to a casserole dish.
- Add pesto sauce, 1 cup ricotta cheese and a handful of grated parmigiano.
- Stir carefully and coat the hot pasta with the pesto and cheeses.
- Pour the hot tomato and basil sauce over the pasta.
- Shred up mozzarella and scatter over the pasta. Add a final sprinkle of parimigiano to the mozarella as well.
- Place the casserole under the broiler in the middle of oven, 10-12 inches from the heat. Let the cheese melt and bubble on top (3-5 minutes).
This was great. Easy, flavorful, and used up leftovers! Thanks for sharing! Will def. make again...
A nice, tasty, filling meal. I boiled my pasta for 5 minutes and then once the pasta bake was assembled I cooked everything in the oven for 30 minutes. Used Jubes Recipe #222384 for the pesto.
I made this a few months ago after seeing the recipe on the Food Network website. Wonderful flavor! Thanks for posting.