directions
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1
Cook pasta until al dente and drain. In a large bowl, stir together the pesto, ricotta, all but 1/2 cup of the mozzarella, and salt and black pepper to taste
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2
Add the pasta and stir to blend
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3
Pour into a 10-inch square or a 1-1/2 quart shallow baking dish
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4
Sprinkle the top with the remaining mozzarella and Parmesan. Bake in a 350F oven for 30 minutes, or until cheese is melted and bubbly.
Baked Shells with Ricotta & Pesto
ingredients
- 1 pound dry pasta or 1 full load of fresh pasta
- 1/2 cup Classic Basil Pesto (page 17)
- 1 cup ricotta cheese
- 3/4 pound mozzarella cheese, shredded
- salt and freshly ground black pepper to taste
- 1/4 cup olive oil
- 1/4 cup freshly grated Parmesan cheese