Baked Pasta
serves 6-8
Ingredients
1 pound of dried pasta (any shape)
12 oz can of Crushed Tomatoes
12 oz water
1/4 cup Ricotta Cheese
2 Tablespoons Pesto
Pesto:
2 cups Basil Leaves
2 Tablespoons Grated Pecorino Ramona Cheese
1 cup Olive Oil
Salt and Pepper
Optional sautéed Zucchini and Eggplant
Instructions
Pre heat oven to 375°
Place all of the ingredients in a large casserole dish and stir well until combined.
Bake for 1 hour or until pasta is tender stirring every 20 minutes.
To make the Pesto:
Place all of the ingredients in a Cuisinart or use an emersion blender to fully puree the pesto.
Store in a jar in the refridegreator for up to three weeks.
Notes
This couldn’t be easier. No joke you simply put all the ingredients together. I have always pre boiled my pasts until one day I tried cooking it with a tomatoes sauce and extra liquid. You could add wine or chicken broth to the casserole instead of just water if you would like to build up more flavors.