Baked Pesto Pasta With Tomato & Cheese

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb plain pasta or 1 lb whole wheat pasta (penne, ziti, shells or corkscrews work well)
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 yellow onion, diced
• 1 (28 ounce) can crushed tomatoes
• 1 bay leaf
• crushed red pepper flakes, to taste
• 1/2 cup fresh basil leaf
• salt and pepper
• 1 cup basil pesto (i use basil pesto "lighter" version-basil pesto - "lighter version")
• 1 cup part-skim ricotta cheese
• 1/2 cup freshly grated parmigiano-reggiano cheese
• 1/2 lb part-skim mozzarella cheese, shredded

Recipe

• 1 bring a large pot of salted water to a boil for the pasta.
• 2 preheat your pot for the tomato sauce over medium heat.
• 3 add olive oil, then garlic and saute for 2-3 minutes.
• 4 next add the diced onion, crushed red pepper, bay leaf, and saute for about 5 minutes, or until onion soft and fragrant.
• 5 add the crushed tomatoes and stir well.
• 6 when tomatoes begin to boil, reduce heat to low, add fresh basil leaves, and salt and pepper to taste.
• 7 let sauce simmer while you make your pesto (if not using store bought).
• 8 preheat broiler.
• 9 add pasta to boiling water and cook until just barely al dente.
• 10 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.
• 11 add pasta to a casserole dish.
• 12 top with the tomato basil sauce.
• 13 you don't need to use all of the sauce, but rather serve the extra on the side.
• 14 top casserole with shredded mozzarella cheese.
• 15 place under broiler for about 5 minutes, or until cheese is melted.
• 16 **note:casserole can be assembled ahead of time, covered with foil, and then reheated in a 350 degree oven until heated through.
• 17 remove foil for last 5-10 minutes in order to melt cheese.