Creamy Tomato Pasta Bake

• 1 whole Onion, Diced
• 1 Tablespoon Olive Oil
• 1 Tablespoon Minced Garlic
• 1- 1/2 cup Diced Tomatoes Fresh (canned Would Work But Make Sure To Drain Them)
• 1 jar (24 Oz. Size) Pasta Sauce
• 1 cup Ricotta Cheese
• Salt, Pepper, And Italian Seasonings To Taste
• 8 ounces, weight Pasta (I Used Rotini), Cooked According To Package Instructions For Al Dente, Then Drained
• 2 Tablespoons Minced Fresh Basil
• 1 cup Shredded Italian Cheese

1. Preheat oven to 350 degrees F.
2. In a pot over medium heat, saute diced onion in the olive oil.
3. Once onion starts becoming translucent, add minced garlic and cook for another minute.
4. Next add diced tomatoes and continue to saute for just a few minutes.
5. Once the tomatoes start to soften, add pasta sauce and ricotta cheese.
6. Stir to make sure it is all incorporated together; I taste and season at this point.
7. After sauce is completely incorporated, add cooked and drained pasta and minced basil.
8. Pour into a greased 2-quart baking dish and top with shredded cheese.
9. Bake at 350 degrees F until it is bubbly and the cheese is melted, around 1020 minutes.

onion, olive oil, garlic, tomatoes, pasta sauce, ricotta cheese, salt, pasta, fresh basil, italian cheese

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