Ingredients for Baked Pesto Pasta With Tomato Cheese
- 1 pound whole wheat penne pasta
- 1/4 cup olive oil
- 2 cloves garlic
- Yellow Onion
- 1 (28 ounce) can crushed tomatoes
- Bay Leaf
- Crushed Red Pepper Flakes
- 2 cups packed fresh basil leaves
- 1/4 teaspoon salt
- 1/2 cup pesto
- Part Skim Ricotta Cheese
- 3/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup pine nuts
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How to Make Baked Pesto Pasta With Tomato Cheese
- Preheat oven to 375°F (190°C).
- Cook 1 pound whole wheat penne pasta according to package directions. Drain and set aside.
- While pasta cooks, prepare pesto: Combine 2 cups packed fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/4 cup pine nuts, 2 cloves garlic, 1/4 teaspoon salt, and 1/4 cup olive oil in a food processor. Process until smooth.
- In a large bowl, combine cooked pasta, 1 (28 ounce) can crushed tomatoes, 1/2 cup pesto (homemade or store-bought), 1 cup shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese. Stir gently to combine.
- Pour pasta mixture into a greased 9x13 inch baking dish.
- Bake for 20-25 minutes, or until heated through and bubbly. Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
29g
Fat
39g
Carbs
25g
