Baked Pasta & Cheese With Tomatoes

This recipe is delicious and a little different from classic baked macaroni. I add basil pesto to my sauce and that's what makes it sooo tasty. This pasta dish is a favorite in my family, especially those hungry teens!!! Try this you'll love it.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 16  ounces pasta (pinwheel, cooked al dente)
• 28  ounces tomatoes (herbs & spices, pureed)
• 2  cups mozzarella cheese (grated)
• 1  large  white onion (finely chopped)
• 1⁄4 cup parmigiano-reggiano cheese (grated)
• 1⁄4 cup half-and-half cream (or whole milk)
• 2  tablespoons basil pesto
• 2  tablespoons garlic (crushed)
•  salt
•  pepper

Directions

1. Preheat oven at 375.
2. Butter a 9 x 13 casserole dish.
3. Cook pinwheel pasta in salted wated until ''al dente'', reserve.
4. finely chop the onion, reserve.
5. In food processor, puree the tomatoes until smooth.
6. In large bowl, mix together the pureed tomatoes, garlic, onions, basil pesto and the cooked pasta. Add salt & pepper to taste.
7. Transfer to buttered casserole.
8. Grate mozzarella cheese and parmesan cheese.
9. Add cheeses on top of casserole.
10. Bake for 30 minutes and enjoy.