Pasta Pesto Bake

• 4 cloves Garlic
• 1- 1/2 cup Basil
• 1/4 cups Grated Parmesan
• 18 cups Olive Oil
• 18 cups Lemon Juice
• 1 pound Pasta (your Favorite Type Of Small Pasta)
• 2 Tablespoons Butter
• 14- 1/2 ounces, weight Canned Diced Tomatoes
• 29 ounces, weight Canned Tomato Sauce
• 2 cups Shredded Mozzarella

1. For the pesto: Mix everything together in a food processor except the oil and lemon.
2. Once everything is mixed well, drizzle with lemon and oil.
3. Mix until well blended.
4. For the pasta: Preheat oven to 325 F.
5. Prepare the noodles per the box instructions.
6. Drain and add them into a 9x13 or similar-sized oval baking dish.
7. Add the pesto and butter to the cooked noodles.
8. Mix well.
9. Add the tomatoes and the tomato sauce and mix well.
10. Finish by adding the cheese in 2 steps.
11. Mix a little into the whole dish but put the majority on the top to get that crisp cheese topping.
12. Bake in a 325 F oven for 5 minutes, just to get a good melt on the cheese.
13. Then turn the oven to high broil and brown the cheese.
14. Serve and enjoy!

garlic, basil, parmesan, olive oil, lemon juice, pasta, butter, tomatoes, tomato sauce, mozzarella

Taken from tastykitchen.com/recipes/main-courses/pasta-pesto-bake-2/ (may not work)