Tomato Basil Baked Pasta

• Ingredients
• 1 pound small shell pasta
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
• 3 large cloves garlic
• 1/2 small to medium yellow onion
• 1 (28-ounce) can crushed Italian tomatoes, any brand
• 1/2 cup, 10 to 12 fresh basil leaves, torn into small pieces
• Salt and pepper
• 1 cup store bought basil pesto sauce
• 1 cup ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
• 1/2 pound fresh mozzarella

1. Directions
2. 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.
3. Preheat a deep, big skillet or a medium sauce pot over medium heat.
4. 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.
5. 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

ingredients, shell pasta, extravirgin olive oil, garlic, yellow onion, italian tomatoes, basil, salt, pesto sauce, ricotta cheese, mozzarella

Taken from www.epicurious.com/recipes/member/views/tomato-basil-baked-pasta-52623081 (may not work)