INGREDIENTS:

1 lb plain pasta or whole wheat pasta (penne, ziti, shells or corkscrews work well)
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/2 yellow onion, diced
1 (28 ounce) can crushed tomatoes
1 bay leaf
crushed red pepper flakes, to taste
1/2 cup fresh basil leaves
salt and pepper
1 cup basil pesto (I use Basil Pesto “Lighter” Version-recipe #63388)
1 cup part-skim ricotta cheese
1/2 cup freshly grated parmigiano-reggiano cheese
1/2 lb part-skim mozzarella cheese, shredded

DIRECTIONS:

Bring a large pot of salted water to a boil for the pasta.
Preheat your pot for the tomato sauce over medium heat.
Add olive oil, then garlic and saute for 2-3 minutes.
Next add the diced onion, crushed red pepper, bay leaf, and saute for about 5 minutes, or until onion soft and fragrant.
Add the crushed tomatoes and stir well.
When tomatoes begin to boil, reduce heat to low, add fresh basil leaves, and salt and pepper to taste.
Let sauce simmer while you make your pesto (if not using store bought).
Preheat broiler.
Add pasta to boiling water and cook until just barely al dente.
Drain pasta, and toss with 1 cup of your pesto sauce, 1/2 cup parmesan, and 1 cup of the ricotta cheese, be sure to blend well.
Add pasta to a casserole dish.
Top with the tomato basil sauce.
You don’t need to use all of the sauce, but rather serve the extra on the side.
Top casserole with shredded mozzarella cheese.
Place under broiler for about 5 minutes, or until cheese is melted.
**Note:Casserole can be assembled ahead of time, covered with foil, and then reheated in a 350 degree oven until heated through.
Remove foil for last 5-10 minutes in order to melt cheese.

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