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Tomato, Basil, and Cheese Baked Pasta Rachael Ray Recipe

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Tomato, Basil, and Cheese Baked Pasta Rachael Ray
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Ingredients
11
Count
Nutrition
551
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Bring a large pot of water to a boil and salt the water.
  2. Add pasta and cook for a minute or two less time than package directions say.
  3. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little undercooked.
  4. The shells with probably cook for 9 or 10 minutes.
  5. Preheat a big, deep skillet or a medium saucepan over medium heat.
  6. Place garlic on a cutting board and place the flat of your knife on top of each clove.
  7. Carefully give the garlic a whack with the palm of your hand to separate the cloves form the skins.
  8. Throw out the skins and chop up the garlic.
  9. Remember to keep your fingers curled under and the edge of your knife tilted slightly away from your body.
  10. Add evoo by pouring a slow stream of it twice around the pan.
  11. This will be about 2 tablespoons, just enough to coat the bottom of the pan.
  12. Do not let the oil pour out too fast; you want a slow, steady stream.
  13. Add the garlic to the oil.
  14. To chop the onion, cut the ends off and cut the whole onion down the center.
  15. Wrap half and save it for another use.
  16. Cut the other half into thin slices then turn the slices a quarter turn and chop them again.
  17. Hold the tip of the knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small.
  18. Add the chopped-up onion to the garlic and oil.
  19. Cook, stirring a lot, until the onions are mushy and look cooked, about 5 minutes.
  20. Add the tomatoes to the onions and stir.
  21. When the tomatoes come to a bubble, reduce the heat under the sauce to low.
  22. Stir in basil pieces to wilt them.
  23. Season the sauce with salt and pepper.
  24. Preheat the broiler to high and place a rack in the center of the oven.
  25. Drain pasta shells.
  26. Add them to a casserole dish.
  27. Add pesto sauce, ricotta cheese, and a handful of grated parmesan. S.
  28. Tir carefully and coat the hot pasta with the pesto and cheeses.
  29. Pour the hot tomato and basil sauce over the pasta, as much as you like.
  30. You can always serve a little extra at the table.
  31. Scatter the mozzarella cheese over the pasta.
  32. Add a final sprinkle of parmesan as well.
  33. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat.
  34. Let the cheese melt and bubble on top, 3 to 5 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 551.01 Kcal (2307 kJ)
Calories from fat 339.95 Kcal
% Daily Value*
Total Fat 37.77g 58%
Cholesterol 59.99mg 20%
Sodium 764.02mg 32%
Potassium 142.59mg 3%
Total Carbs 23.18g 8%
Sugars 0.62g 2%
Dietary Fiber 0.99g 4%
Protein 28.93g 58%
Vitamin C 9.5mg 16%
Iron 0.9mg 5%
Calcium 605.3mg 61%
Amount Per 100 g
Calories 249.18 Kcal (1043 kJ)
Calories from fat 153.73 Kcal
% Daily Value*
Total Fat 17.08g 58%
Cholesterol 27.13mg 20%
Sodium 345.5mg 32%
Potassium 64.48mg 3%
Total Carbs 10.48g 8%
Sugars 0.28g 2%
Dietary Fiber 0.45g 4%
Protein 13.08g 58%
Vitamin C 4.3mg 16%
Iron 0.4mg 5%
Calcium 273.7mg 61%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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