zoe,owen,andliams mommy's Note:
This is a great family meal
My Private Note
Units: US | Metric
- 1 lb medium pasta shell
- 3 large garlic cloves, skins on
- 2 tablespoons extra virgin olive oil (evoo, 2 turns of the pan)
- 1/2 small yellow onions or 1/2 medium yellow onion
- 1 (28 ounce) can Italian tomatoes
- 1/2 cup fresh basil, torn into small pieces (10-12 leaves)
- salt and pepper, to taste
- 1 cup store-bought basil pesto
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese (a couple of handfuls) or 1/2 cup parmigiano-reggiano cheese (a couple of handfuls)
- 1/2 lb fresh mozzarella cheese, shredded
- 1Bring a large pot of water to a boil and salt the water.
- 2Add pasta and cook for a minute or two less time than package directions say.
- 3The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little undercooked.
- 4The shells with probably cook for 9 or 10 minutes.
- 5Preheat a big, deep skillet or a medium saucepan over medium heat.
- 6Place garlic on a cutting board and place the flat of your knife on top of each clove.
- 7Carefully give the garlic a whack with the palm of your hand to separate the cloves form the skins.
- 8Throw out the skins and chop up the garlic.
- 9Remember to keep your fingers curled under and the edge of your knife tilted slightly away from your body.
- 10Add evoo by pouring a slow stream of it twice around the pan.
- 11This will be about 2 tablespoons, just enough to coat the bottom of the pan.
- 12Do not let the oil pour out too fast; you want a slow, steady stream.
- 13Add the garlic to the oil.
- 14To chop the onion, cut the ends off and cut the whole onion down the center.
- 15Wrap half and save it for another use.
- 16Cut the other half into thin slices then turn the slices a quarter turn and chop them again.
- 17Hold the tip of the knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small.
- 18Add the chopped-up onion to the garlic and oil.
- 19Cook, stirring a lot, until the onions are mushy and look cooked, about 5 minutes.
- 20Add the tomatoes to the onions and stir.
- 21When the tomatoes come to a bubble, reduce the heat under the sauce to low.
- 22Stir in basil pieces to wilt them.
- 23Season the sauce with salt and pepper.
- 24Preheat the broiler to high and place a rack in the center of the oven.
- 25Drain pasta shells.
- 26Add them to a casserole dish.
- 27Add pesto sauce, ricotta cheese, and a handful of grated parmesan. S.
- 28tir carefully and coat the hot pasta with the pesto and cheeses.
- 29Pour the hot tomato and basil sauce over the pasta, as much as you like.
- 30You can always serve a little extra at the table.
- 31Scatter the mozzarella cheese over the pasta.
- 32Add a final sprinkle of parmesan as well.
- 33Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat.
- 34Let the cheese melt and bubble on top, 3 to 5 minutes.
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Nutritional Facts for Tomato, Basil, and Cheese Baked Pasta Rachael Ray
Serving Size: 1 (323 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 602.4
- Calories from Fat 203
- Total Fat 22.5 g
- Saturated Fat 10.7 g
- Cholesterol 58.1 mg
- Sodium 414.0 mg
- Total Carbohydrate 73.0 g
- Dietary Fiber 9.1 g
- Sugars 5.8 g
- Protein 29.2 g