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COOK pasta (your choice) in water for 10 minutes; will be partially cooked.
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NOTE: You do NOT need to add salt or oil if watching fat content; just stir and DRAIN.
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Finely dice red onion.
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Spray pan with oil and cook onions 5 minutes until soft, ADD diced garlic and cook for 30 seconds.
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ADD crushed tomatoes, black pepper and bay leaf.
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SIMMER 10 - 15 minutes until slightly thicker.
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Spray 8 x 13 inch baking dish.
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Place 1/2 pasta on bottom.
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In small bowl, mix ricotta, pesto, 1 cup of the mozzarella cheese and half of the parmesan cheese.
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Place mixture on top of pasta and 1/3 of tomatoe sauce mixture.
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TOP with rest of pasta.
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TOP with rest of sauce.
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TOP with rest of mozzerella and parm cheese.
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BAKE in 180 degree oven for about 35- 40 minutes covered.
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NOTE: Adjust garlic to YOUR taste; I used 2 tablespoons.
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NOTE: I also use the lowest fat cheese I can find.
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NOTE: Pesto can be store bought; look at fat content on labels as can vary significantly.
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NOTE: If you like your sauce slightly thicker, add 1 - 2 tablespoons of tomato paste.
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NOTE: Is a recipe that you might have to show control eating like me! 1 cup = my portion approximately.
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ENJOY!
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I served with rocket, tomato and feta cheese salad with balsamic vinegar.
