Monday, September 29, 2008

Baked pesto pasta with tomato sauce

This recipe is great for a quick easy dinner and is a great way to use up pesto in an interesting way.

Baked pesto pasta with tomato sauce
Halved from RecipeZaar

8 oz corkscrew pasta
1 tbsp olive oil
1 clove garlic, minced
1/2 medium yellow onion, diced
14 oz can crushed tomatoes
Pinch Italian seasoning
1/4 cup fresh basil, chiffonade (nice touch, but optional)
1/2 cup prepared pesto
1/2 cup part skim ricotta cheese
1/4 cup parmesan cheese
1/4 cup shredded mozzarella cheese (I used torn string cheese!)

Prepare pasta per package directions.  Preheat broiler, and spray casserole dish with non-stick spray.  Heat oil in large skillet over medium heat.  Add garlic and let simmer for two minutes.  Add onion and cook until soft.  Add tomatoes and Italian seasoning.  Bring tomatoes to boil, then turn down heat and add basil.  Simmer for five minutes.   Drain pasta, and toss with pesto, ricotta cheese, and parmesan cheese.  Add pasta mixture to casserole dish, then pour tomato sauce over.  Top with shredded mozzarella.  Bake under the broiler for five minutes or until cheese begins to brown.  Top with left-over fresh basil.

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