Ingredients for Tomato Basil And Cheese Baked Pasta
- 1 pound small shell pasta
- Extra Virgin Olive Oil
- Garlic Cloves
- Yellow Onion
- Italian Tomatoes
- Fresh Basil Leaf
- Salt and pepper to taste
- Pepper
- Basil Pesto
- 1 cup ricotta cheese
- Parmigiano Reggiano Cheese
- Fresh Mozzarella Cheese
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How to Make Tomato Basil And Cheese Baked Pasta
- Bring a large pot of salted water to a boil. Add 1 pound of small shell pasta and cook until al dente (about 9-10 minutes).
- While the pasta cooks, preheat a large skillet or saucepan over medium heat.
- Mince 4 cloves of garlic.
- Add 2 tablespoons of extra virgin olive oil to the skillet.
- Add the minced garlic and 1 medium finely chopped onion to the skillet. Cook, stirring frequently, for 5 minutes, or until the onions are tender.
- Add 28 ounces of crushed tomatoes to the skillet and bring to a simmer. Reduce heat to low, stir in 1 cup of chopped fresh basil, and season with salt and pepper to taste.
- Preheat your broiler to high and position a rack in the center of your oven.
- Drain the cooked pasta.
- In a large casserole dish, combine the drained pasta, 1/2 cup pesto sauce, 1 cup ricotta cheese, and 1/2 cup grated Parmesan cheese. Stir gently to coat.
- Pour the hot tomato basil sauce over the pasta mixture.
- Top with 1 cup of shredded mozzarella cheese and a final sprinkle of Parmesan cheese.
- Place the casserole dish under the broiler, about 10-12 inches from the heat source. Broil for 5-7 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
42g
Fat
80g
Carbs
36g
