A friend gave me some fresh basil from her garden & I made this. I think the fresh basil made a big difference, but you could probably still use dried basil. I put half in an 8x8 pan for that night and put the other half in a foil pan in the freezer for another day.
1 lb. medium shell pasta
extra virgin olive oil
3 cloves garlic
1/2 medium yellow onion, chopped
2 15oz cans Italian diced tomatoes
10-12 fresh basil leaves, roughly chopped or torn
salt & pepper
1 cup store-bought pesto
1 cup ricotta cheese
1/2 cup parmesan cheese
2 c. shredded mozzarella
1. Cook and drain the pasta, keep warm. Preheat the broiler.
2. saute the onion & garlic in a little olive oil until soft. Add the tomatoes & simmer a few minutes. Stir in the basil and the S/P to taste.
3. Combine the pasta, tomato sauce, pesto, ricotta and parmesan in a large bowl. Mix well and transfer to baking dish.
4. Sprinkle with mozzarella. Place under broiler for a few minutes to melt the cheeses.
Notes: I use the lower fat, skim ricotta. You can find the pesto in a jar near the spaghetti sauces at the store.
Adapted from Rachael Ray's original recipe
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2 comments:
That sounds yummy! And then I'll have something to do with ALL my basil!!
This is a fabulous meal, very summer-y and full of flavor. My husband, who usually calls meat-less recipes "chick food," took the leftovers to work for lunch!
Thanks for sharing, Claire!
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