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Baked Ziti With Pesto By Kumari S

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Kumari S
Pasta and baked? Yes, the gooiness of the cheese and the ultimate taste of pesto and the baked version of pasta makes this a scrumptious dish. If ziti is not available, substitute the paste with any tube shaped ones.

Serves4 Servings

Cooking Time30 Mins

Meal TypeMAIN COURSE

View step by step

INGREDIENTS

  • 250 gms ziti or any tube shaped pasta
  • 2 tablespoons cooking oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups tomato puree
  • 1/4 tsp salt
  • 1 bay leaf
  • 1/2 tsp fresh ground black pepper
  • 1 cup ricotta cheese or finely crumbled paneer
  • 1 1/2 cups grated mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup pesto

PREPARATION

  1. 1

    Heat the oven to 350 .

  2. 2

    Oil an 8 by 8 inch baking dish.

  3. 3

    In a large pot of boiling, salted water, cook the pasta for 7 minutes.

  4. 4

    It will be partially cooked. Drain, Rinse with cold water. drain again.

  5. 5

    In a medium pan, heat 1 1/2 tbsp of the oil over low heat.

  6. 6

    Add the onion cook until translucent, about 5 minutes.

  7. 7

    Add the garlic,cook 30 seconds.

  8. 8

    Add tomatoes, salt, bay leaf and bring to a simmer. cook over low heat until sauce is very thick- about 10 -15 minutes.

  9. 9

    Stir in 1/4 tsp black pepper. Remove bay leaf.

  10. 10

    In a small bowl, combine ricotta/crumbled paneer, 1 cup mozzarella, half the Parmesan, pesto and remaining black pepper.

  11. 11

    Put half of the cooked pasta into the prepared baking dish and top with about a third of the tomato sauce.

  12. 12

    Spread the ricotta mixture on the sauce in an even layer.

  13. 13

    Cover with the remaining pasta and the tomato sauce.

  14. 14

    Top the remaining 1/2 cup mozzarella and the remaining Parmesan.

  15. 15

    Drizzle with the remaining 1/2 tbsp oil.

  16. 16

    Bake until bubbling, about 30 minutes.

  17. 17

    Let sit 10 minutes before serving.