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Baked Pasta Shells with Ricotta Pesto
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- #12370
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 cup packed fresh basil leaves
1/4 cup chopped almonds
1 clove garlic, chopped
1/2 teaspoon salt
1/4 cup olive oil
4 tablespoons grated Parmesan cheese
12 ounces medium or large shell pasta
3 cups ricotta cheese
8 ounces mozzarella cheese, shredded
freshly ground black pepper
directions
In a blender or food processor, puree the basil leaves, almonds, garlic and salt. With the motor running, gradually add the oil through the feed tube. Stir in 2 tablespoons Parmesan cheese. Set aside.
Cook pasta in plenty of boiling salted water until still quite firm, about 8 minutes. Drain.
In a large bowl, stir together the pesto, ricotta, half the Mozzarella, and the black pepper. Add the pasta and stir to blend.
Pour into a 10-inch square or any 1 1/2-quart shallow baking dish. Sprinkle the top with the remaining 2 tablespoons Parmesan and the remaining Mozzarella.
Bake in a 350 degrees F oven for 30 minutes or until cheese is melted and bubbly.
added by
imarecipeaholic
nutrition data
Nutritional data has not been calculated yet.
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