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Thursday, August 25, 2011

Cheesy Baked Pesto Pasta & Tomato

I was feeling totally uninspired the other night. I'd forgotten to take the chicken out of the freezer and didn't know what to have. This turned out to be a new favorite and I think it'll be reappearing in our kitchen a lot from now on.

1/2 box of penne or rigatoni
1/4 to 1/3 cup pesto
1/2 small container of ricotta
1-2 large fresh tomatoes - thickly sliced
Shredded parmesan
Shredded asiago - really needed for the extra flavor (and a good one to have on hand in the fridge anyway!)

1. Preheat the oven to 400 degrees.

2. Cook the pasta until just al dente - it'll cook more in the oven so not too tender! Save 1 cup of pasta water and drain the pasta.

3. Put the pasta in a large bowl and add the pesto. Mix well. Add a little pasta water at a time to help it incorporate and cover the pasta. Add the ricotta and mix well. Salt and pepper to taste.

4. Pour the pasta mixture into an oiled/sprayed baking dish.

5. Place the sliced tomatoes on top and generally cover the top with both cheeses.

6. Place in the oven uncovered until the cheese is brown and bubbly on top.

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