Week 55, Recipe 2: Pesto Pasta Bake

NOTES

• This is one of two recipes that uses pesto this week so be sure to make both recipes if you're buying the pesto (you won't need it all for one). Or double this pasta dish to use all the pesto and have one in the freezer for later!
• Original recipe from Food & Wine

INGREDIENTS

• 1/2 pound pasta (penne, rigatoni, etc.)
• 2 tbsp cooking oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 c. canned crushed tomatoes in thick puree
• 1/4 tsp salt
• 1 bay leaf
• 1/2 tsp fresh-ground black pepper
• 1 c. ricotta cheese
• 1 1/2 c. grated mozzarella cheese
• 1/3 c. grated Parmesan cheese
• 1/4 c. store-bought or homemade pesto

DIRECTIONS

1. Heat the oven to 350°. Oil a casserole dish (round or square).
2. Cook pasta two minutes prior to 'al dente' according to package directions. Drain. Rinse with cold water and drain again thoroughly.
3. In a medium saucepan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes, salt, and bay leaf. Bring to a simmer over moderate heat and cook until very thick, about 10 minutes. Stir in 1/4 teaspoon of the pepper. Remove the bay leaf.
4. In a small bowl, combine the ricotta, 1 cup of the mozzarella, about half the Parmesan, the pesto, and the remaining 1/4 teaspoon pepper.
5. Put half of the cooked pasta into the prepared baking dish and top with about a third of the tomato sauce. Spread the ricotta mixture on the sauce in an even layer. Cover with the remaining pasta and then the remaining sauce. Top with the remaining 1/2 cup mozzarella and the remaining Parmesan.
6. Bake until bubbling, about 30 minutes. Let sit 10 minutes before cutting.