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
887
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The shells will probably cook about 9 or 10 minutes.
  2. Preheat a deep, big skillet or a medium sauce pot over medium heat.
  3. Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your sharp, chef's knife tilted slightly away from your body.
  4. Add extra-virgin olive oil to the pan by pouring a slow stream of it twice-around-the-pan. This will be about 2 tablespoons of extra-virgin olive oil just enough to coat the bottom of the pan. Do not let the oil pour out too fast. You are looking for a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it. Cut the other half into thin slices then twist the slices a quarter turn and chop them again. Hold the tip of knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked.
  5. Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and peppe, to your taste.
  6. Preheat your broiler to high and place a rack in the center of the oven.
  7. Drain pasta shells. Add them to a casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. 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 887.1 Kcal (3714 kJ)
Calories from fat 549.17 Kcal
% Daily Value*
Total Fat 61.02g 94%
Cholesterol 105.6mg 35%
Sodium 1132.36mg 47%
Potassium 198.26mg 4%
Total Carbs 34.27g 11%
Sugars 0.8g 3%
Dietary Fiber 1.48g 6%
Protein 48.41g 97%
Vitamin C 14.2mg 24%
Iron 1.3mg 7%
Calcium 769.4mg 77%
Amount Per 100 g
Calories 254.35 Kcal (1065 kJ)
Calories from fat 157.46 Kcal
% Daily Value*
Total Fat 17.5g 94%
Cholesterol 30.28mg 35%
Sodium 324.67mg 47%
Potassium 56.84mg 4%
Total Carbs 9.83g 11%
Sugars 0.23g 3%
Dietary Fiber 0.43g 6%
Protein 13.88g 97%
Vitamin C 4.1mg 24%
Iron 0.4mg 7%
Calcium 220.6mg 77%

* 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

  • 22.5
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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