Baked Tomato and Cheese Pasta

Every month I receive a copy of Today’s Parent in the mail. I have been receiving this magazine since before I knew I was even pregnant. It is chock full of good idea, articles, advice and my favorite, recipes! I trust that the recipes they print are nutritionally sound and approved by kids as well! The new January issue has quite a few recipes that I plan on trying, that I have actually gone so far as to get the ingredients for. When trying to decide what to make for dinner tonight, I remembered that I had bought Ricotta Cheese to try this recipe and that I had leftover pasta and sauce in the fridge from dinner a few nights ago. After all the cookie making fun, I decided that it might be nice to have an easy to make, quick dinner. I believe there is still some garlic bread left and I will throw together a salad for the adults in the house.

Now I need to figure out what to do with the rest of the Ricotta cheese. It is not something that I normally buy so I will need to find another use for it. Any ideas?

Baked Tomato and Cheese Pasta

1 lb (500 g) penne, rotini, shells or other medium-sized pasta shape
3 cups (750 mL) spaghetti sauce, store-bought or homemade
1 cup (250 mL) ricotta cheese
½ cup (125 mL) grated Parmesan
¼ cup (50 mL) fresh basil, chopped
1 ½ cups (375 mL) shredded mozzarella cheese
salt and pepper to taste

Preheat the oven to 350°F (180°C). Grease one 9 x 13 in (23 x 33 cm) rectangular baking dish or two 8 in (20 cm) square baking dishes.

Cook the pasta in a large pot of boiling salted water until tender but not mushy. Drain well, then rinse under cold water and drain thoroughly. Set aside.

In a large bowl, stir together half of the spaghetti sauce (1½ cups/375 mL), the ricotta cheese, Parmesan cheese and basil. Add the drained pasta and mix well. Spread some of the remaining spaghetti sauce in the bottom of the prepared baking dish (or dishes). Cover with the pasta mixture, then spoon the remaining spaghetti sauce overtop. Sprinkle evenly with the mozzarella cheese and bake for 30 to 35 minutes or until bubbly and slightly browned on top.

Makes about 6 servings.

Originally published in Today's Parent, January 2008