Baked Rotini Pasta With Ricotta Pesto

1. 1

   Puree the basil leaves, almonds, garlic and salt together in a food processor.

2. 2

   With motor running, gradually add the olive oil thru the feeder tube.

3. 3

   Stir in 2 tablespoons of the Parmesan cheese and set aside.

4. 4

   Cook pasta in boiling salted water until still a little firm about 8 minutes, then drain.

5. 5

   In another bowl, combine pesto, ricotta, half the mozzarella and the black pepper.

6. 6

   Add the pasta and toss to blend.

7. 7

   Pour into a 1 1/2 quart shallow baking dish and top with the remaining 2 tablespoons of Parmesan and the rest of the mozzarella.

8. 8

   Bake at 350u00b0 for 30 minutes or until cheese is melted and bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.