Shelly's Recipe

TOMATO, BASIL AND CHEESE BAKED PASTA

Category: Noodles / Pasta

1 lb small shell pasta, cook al dente
2 tbsp extra-virgin olive oil
3 large cloves garlic, chopped
1/2 small to medium yellow onion, chopped
1 (28-oz) can crushed Italian tomatoes
1/2 cup, 10 to 12 fresh basil leaves, torn into small pieces
Salt and pepper
1 cup basil pesto sauce
1 cup ricotta cheese
1/2 cup grated Parmigiano-Reggiano
1/2 lb fresh mozzarella

Preheat a deep, big skillet or a medium sauce pot over medium heat. Add the olive oil to the pan by pouring a slow stream of it twice-around-the-pan. Add the garlic and onion. Cook 5 minutes until onions are softened. Add the tomatoes; simmer to bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and pepper, to your taste. Preheat your broiler to high and place a rack in the center of the oven.

Drain pasta shells. Add them to a casserole dish. Add pesto sauce, ricotta cheese and cheese. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inch from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes. Serves 4