Baked Penne with Pesto
Adapted from Quick from Scratch-Pasta
1/2 lb Bella Terra Whole Wheat Penne Rigate
2 Tbsp Vera Jane's Extra-Virgin Olive Oil, divided
1 onion, chopped
2 cloves garlic, minced
2 cups DLM San Marzano Whole Peeled Tomatoes, D.O.P., coarsely chopped
1/4 tsp sea salt
1 bay leaf
1/2 tsp freshly ground black pepper, divided
1 cup ricotta cheese
1½ cups shredded mozzarella cheese, divided
1/3 cup grated Parmigiano-Reggiano, divided
1/4 cup Whole in the Wall Basil Pesto
Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish. In a large pot of boiling salted water, cook pasta for 7 minutes. It will be partially cooked. Drain. Rinse with cold water and drain again. Set aside.
In a medium saucepan, heat 1½ tablespoons of the oil over medium 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 ¼ teaspoon of pepper. Remove the bay leaf.
In a small bowl, combine the ricotta, 1 cup of the mozzarella, about half of the Parmigiano-Reggiano, the pesto, and the remaining ¼ tsp of pepper.
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 remaining pasta and then remaining sauce. Top with ½ cup of mozzarella and the remaining Parmigiano-Reggiano. Drizzle with ½ tablespoon spoon of oil. Bake until bubbling, about 30 minutes. Let it sit for 10 minutes before cutting.
Makes 6 servings
Per serving: 412 calories; 21g total fat; 9g saturated fat; 43mg cholesterol; 420mg sodium; 37g total carbohydrates; 20g protein;
Allergy Warning: Contains milk and wheat and other nuts