Baked Pasta & Cheese With Tomatoes

• 16 ounces pasta (pinwheel, cooked al dente)
• 28 ounces tomatoes (herbs & spices, pureed)
• 2 cups mozzarella cheese (grated)
• 1 large white onion (finely chopped)
• 14 cup parmigiano-reggiano cheese (grated)
• 14 cup half-and-half cream (or whole milk)
• 2 tablespoons basil pesto
• 2 tablespoons garlic (crushed)
• salt
• pepper

1. Preheat oven at 375.
2. Butter a 9 x 13 casserole dish.
3. Cook pinwheel pasta in salted wated until ''al dente'', reserve.
4. finely chop the onion, reserve.
5. In food processor, puree the tomatoes until smooth.
6. In large bowl, mix together the pureed tomatoes, garlic, onions, basil pesto and the cooked pasta.
7. Add salt & pepper to taste.
8. Transfer to buttered casserole.
9. Grate mozzarella cheese and parmesan cheese.
10. Add cheeses on top of casserole.
11. Bake for 30 minutes and enjoy.

pasta, tomatoes, mozzarella cheese, white onion, cheese, cream, basil pesto, garlic, salt, pepper

Taken from www.food.com/recipe/baked-pasta-cheese-with-tomatoes-300625 (may not work)