Baked Pesto Pasta With Tomato & Cheese

Recipe by Kozmic Blues
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Bring a large pot of salted water to a boil for the pasta.
  • Preheat your pot for the tomato sauce over medium heat.
  • Add olive oil, then garlic and saute for 2-3 minutes.
  • Next add the diced onion, crushed red pepper, bay leaf, and saute for about 5 minutes, or until onion soft and fragrant.
  • Add the crushed tomatoes and stir well.
  • When tomatoes begin to boil, reduce heat to low, add fresh basil leaves, and salt and pepper to taste.
  • Let sauce simmer while you make your pesto (if not using store bought).
  • Preheat broiler.
  • Add pasta to boiling water and cook until just barely al dente.
  • Drain pasta, and toss with 1 cup of your pesto sauce, 1/2 cup parmesan, and 1 cup of the ricotta cheese, be sure to blend well.
  • Add pasta to a casserole dish.
  • Top with the tomato basil sauce.
  • You don't need to use all of the sauce, but rather serve the extra on the side.
  • Top casserole with shredded mozzarella cheese.
  • Place under broiler for about 5 minutes, or until cheese is melted.
  • **Note:Casserole can be assembled ahead of time, covered with foil, and then reheated in a 350 degree oven until heated through.
  • Remove foil for last 5-10 minutes in order to melt cheese.