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Because it's baked, this pasta takes a bit longer from kitchen to table than other dishes in this book. You'll find the preparation time, though, is just as short as that of any other recipe here.Plus: More Pasta Recipes and Tips

Food & Wine
April 2014

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Credit: © Pernille Pedersen

Recipe Summary test

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oven to 350°. Oil an 8-by-8-inch baking dish.

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  • In a large pot of boiling, salted water, cook the pasta for 7 minutes. It will be partially cooked. Drain. Rinse with cold water and drain again thoroughly.

  • In a medium saucepan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes, salt, and bay leaf. Bring to a simmer over moderate heat and cook until very thick, about 10 minutes. Stir in 1/4 teaspoon of the pepper. Remove the bay leaf.

  • In a small bowl, combine the ricotta, 1 cup of the mozzarella, about half the Parmesan, the pesto, and the remaining 1/4 teaspoon pepper.

  • Put half of the cooked pasta into the prepared baking dish and top with about a third of the tomato sauce. Spread the ricotta mixture on the sauce in an even layer. Cover with the remaining pasta and then the remaining sauce. Top with the remaining 1/2 cup mozzarella and the remaining Parmesan. Drizzle with the remaining 1/2 tablespoon oil. Bake until bubbling, about 30 minutes. Let sit 10 minutes before cutting.

Suggested Pairing

This boldly flavored dish needs a rustic red wine to stand up to it. A Salice Salentino from the south of Italy or a Corbières or Cahors from France will serve well.

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