Baked Pesto Pasta With Tomato Cheese Recipes

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TOMATO, BASIL AND CHEESE BAKED PASTA



Tomato, Basil and Cheese Baked Pasta image

For kids ages 12 to 16 years.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound small shell pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
3 large cloves garlic
1/2 small to medium yellow onion
1 (28-ounce) can crushed Italian tomatoes, any brand
1/2 cup, 10 to 12 fresh basil leaves, torn into small pieces
Salt and pepper
1 cup store bought basil pesto sauce
1 cup ricotta cheese
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
1/2 pound fresh mozzarella

Steps:

  • Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The shells will probably cook about 9 or 10 minutes.
  • Preheat a deep, big skillet or a medium sauce pot over medium heat.
  • Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your sharp, chef's knife tilted slightly away from your body.
  • Add extra-virgin olive oil to the pan by pouring a slow stream of it twice-around-the-pan. This will be about 2 tablespoons of extra-virgin olive oil just enough to coat the bottom of the pan. Do not let the oil pour out too fast. You are looking for a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it. Cut the other half into thin slices then twist the slices a quarter turn and chop them again. Hold the tip of knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked.
  • Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and peppe, to your taste.
  • Preheat your broiler to high and place a rack in the center of the oven.
  • Drain pasta shells. Add them to a flameproof casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.

TOMATOES ROASTED WITH PESTO



Tomatoes Roasted with Pesto image

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 15

2 to 2 1/2 pounds large red tomatoes
3 tablespoons good olive oil
2 teaspoons dried oregano
Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup Pesto, store-bought or homemade, recipe follows
1/2 cup freshly grated Parmesan cheese
1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons diced garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees.
  • Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
  • Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
  • Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

CREAMY PESTO PASTA BAKE RECIPE BY TASTY



Creamy Pesto Pasta Bake Recipe by Tasty image

Here's what you need: fresh basil, garlic, pine nuts, grated parmesan cheese, olive oil, cold water, heavy cream, salt, pepper, fusilli pasta, cherry tomato, grated parmesan cheese, mozzarella ball

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

4 cups fresh basil
2 cloves garlic
½ cup pine nuts
¾ cup grated parmesan cheese, grated
¾ cup olive oil
¼ cup cold water
½ cup heavy cream
1 teaspoon salt
½ teaspoon pepper
12 oz fusilli pasta, al dente
1 cup cherry tomato, halved
1 cup grated parmesan cheese
8 oz mozzarella ball

Steps:

  • To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
  • Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
  • Halve cherry tomatoes.
  • In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
  • Top with grated parmesan and mozzarella balls.
  • Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
  • Garnish with additional parmesan and fresh basil. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 1234 calories, Carbohydrate 71 grams, Fat 89 grams, Fiber 4 grams, Protein 42 grams, Sugar 6 grams

ZITI WITH TOMATO-PESTO SAUCE



Ziti with Tomato-Pesto Sauce image

For those who like pesto but also love tomato sauce, try this recipe. Quick to prepare and very good, too! Try serving with breadsticks.

Provided by Risa G

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 6

Number Of Ingredients 5

12 ounces ziti pasta
2 tablespoons pesto
1 (26 ounce) jar tomato basil pasta sauce
salt to taste
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes. Drain.
  • Meanwhile, in a saucepan over medium-low heat, mix together the pesto and basil tomato sauce. Bring to a simmer, and season with salt to taste. (You can also heat the sauce in a covered microwave-safe bowl: cook on high for one minute.)
  • Place pasta in a large serving bowl. Toss with pesto-tomato sauce. Top with grated Parmesan cheese.

Nutrition Facts : Calories 367.9 calories, Carbohydrate 59.1 g, Cholesterol 10 mg, Fat 8.4 g, Fiber 5.1 g, Protein 13 g, SaturatedFat 2.8 g, Sodium 642.4 mg, Sugar 12.3 g

QUICK PENNE PESTO WITH TOMATOES



Quick Penne Pesto with Tomatoes image

Ready Pasta Penne combines with basil pesto, cherry tomatoes, and fresh mozzarella to make this classic Italian dish that's just as tasty as it is timesaving.

Provided by Barilla Canada

Categories     Trusted Brands: Recipes and Tips     Barilla Canada

Time 5m

Yield 2

Number Of Ingredients 7

1 pouch Barilla® Ready Pasta Penne
2 tablespoons Barilla® Traditional Basil Pesto
½ cup cherry tomatoes, halved
½ cup small mozzarella balls
Salt and pepper to taste
6 fresh basil leaves, shredded
Pine nuts for garnish

Steps:

  • Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
  • Combine pesto, tomatoes, and mozzarella in a bowl. Add salt and pepper to taste; add pasta and toss.
  • Top with basil and pine nuts.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 48.7 g, Cholesterol 24.1 mg, Fat 13.9 g, Fiber 4.7 g, Protein 18 g, SaturatedFat 5 g, Sodium 406.2 mg, Sugar 3.2 g

BAKED PASTA WITH TOMATOES AND PARMESAN



Baked Pasta with Tomatoes and Parmesan image

In this method adapted from Giuilano Bugialli's "Classic Techniques of Italian Cooking," dry pasta such as penne or rigatoni bakes with fresh or canned tomatoes. The result: Deeply flavorful, tender, authentic Italian pasta destined to become a favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

3/4 cup olive oil
1 pound rigatoni, or penne pasta
2 (28-ounce) cans, whole tomatoes, crushed, or 4 pounds very ripe summer tomatoes, cored and sliced 1/2 inch thick
Coarse salt and freshly ground black pepper
1/2 cup freshly grated Parmesan-Reggiano cheese

Steps:

  • Preheat oven to 400 degrees. Place oil in a large bowl. Add dry pasta and stir until well coated; let stand for 20 minutes.
  • Add tomatoes to pasta mixture; season with salt and pepper. Stir to combine. Transfer to a 2 1/2-quart baking dish. Cover with a parchment-lined aluminum foil. Bake, stirring every 5 minutes with a wooden spoon, for 45 minutes to 60 minutes. (If using fresh tomatoes, layer, alternating with the pasta mixture, beginning and ending with the tomatoes. And be sure to bake without stirring.)
  • Remove from oven, sprinkle with cheese, and stir to incorporate. Serve immediately.

BAKED PESTO PASTA WITH TOMATO & CHEESE



Baked Pesto Pasta With Tomato & Cheese image

This is a different twist on my family's old favorite: Baked Penne. This recipe is also meatLESS, which I like, but I am sure you can improvise and add ground meat or sausage if you prefer. This is great for potlucks or parties because it can easily be made ahead of time. I saw a version of this made on 30 Minute Meals, but I prefer to make my own pesto sauce from scratch, because I am not too fond of the store bought. To save time, please feel free to use store bought pesto. I also chose to use whole wheat pasta in this as well. Because of the great flavors of pesto, cheese and tomatoes, I find that it is easy to sub whole wheat pasta, even for folks who might be skeptical.

Provided by Kozmic Blues

Categories     Healthy

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb plain pasta or 1 lb whole wheat pasta (penne, ziti, shells or corkscrews work well)
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/2 yellow onion, diced
1 (28 ounce) can crushed tomatoes
1 bay leaf
crushed red pepper flakes, to taste
1/2 cup fresh basil leaf
salt and pepper
1 cup basil pesto (I use Basil Pesto "Lighter" Version-Basil Pesto - "Lighter Version")
1 cup part-skim ricotta cheese
1/2 cup freshly grated parmigiano-reggiano cheese
1/2 lb part-skim mozzarella cheese, shredded

Steps:

  • Bring a large pot of salted water to a boil for the pasta.
  • Preheat your pot for the tomato sauce over medium heat.
  • Add olive oil, then garlic and saute for 2-3 minutes.
  • Next add the diced onion, crushed red pepper, bay leaf, and saute for about 5 minutes, or until onion soft and fragrant.
  • Add the crushed tomatoes and stir well.
  • When tomatoes begin to boil, reduce heat to low, add fresh basil leaves, and salt and pepper to taste.
  • Let sauce simmer while you make your pesto (if not using store bought).
  • Preheat broiler.
  • Add pasta to boiling water and cook until just barely al dente.
  • Drain pasta, and toss with 1 cup of your pesto sauce, 1/2 cup parmesan, and 1 cup of the ricotta cheese, be sure to blend well.
  • Add pasta to a casserole dish.
  • Top with the tomato basil sauce.
  • You don't need to use all of the sauce, but rather serve the extra on the side.
  • Top casserole with shredded mozzarella cheese.
  • Place under broiler for about 5 minutes, or until cheese is melted.
  • **Note:Casserole can be assembled ahead of time, covered with foil, and then reheated in a 350 degree oven until heated through.
  • Remove foil for last 5-10 minutes in order to melt cheese.

Nutrition Facts : Calories 573.2, Fat 17.5, SaturatedFat 7.9, Cholesterol 41.7, Sodium 690.7, Carbohydrate 77.3, Fiber 9.4, Sugar 7.4, Protein 29.3

BAKED PESTO PASTA WITH TOMATOES



Baked Pesto Pasta with Tomatoes image

This cheesy, delicious baked pasta comes together in no time and is always a hit. Feel free to add chicken or shrimp for a more hearty meal.

Provided by Danelle

Categories     Main Dishes

Time 1h10m

Number Of Ingredients 9

2 cups cherry tomatoes
1 tablespoon olive oil
Salt and pepper, to taste
16 ounces short pasta (penne, bucatini, rotini, etc.)
1/2 cup basil pesto
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup seasoned breadcrumbs
Fresh basil, for garnish (optional)

Steps:

  • Preheat oven to 400 degrees. Toss tomatoes with olive oil, salt and pepper. Arrange on a large baking sheet.
  • Bake for 15-20 minutes, or until tomatoes just begin to burst. Remove from oven and set aside.
  • Meanwhile, cook the past according to package directions. Drain.
  • In a large bowl, toss the cooked pasta with the pesto. Gently stir in the roasted tomatoes along with 1 1/2 cups of the mozzarella cheese.
  • Arrange the pasta in a lightly greased, 9x13 inch baking dish. Top with the remaining mozzarella and the Parmesan cheese. Sprinkle with the breadcrumbs.
  • Return the pasta to the preheated oven and bake for about 20 minutes, or until cheese is melted. Sprinkle with fresh chopped basil, if desired.

Nutrition Facts : Calories 397 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 17 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 570 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

PENNE PASTA WITH TOMATOES AND CHEESE



Penne Pasta with Tomatoes and Cheese image

This recipe came from a fund-raising cookbook our neighborhood put together. It's very flavorful. Freezes well.

Provided by MrsEl

Categories     One Dish Meal

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 tablespoons olive oil
1 large onion, chopped
1 teaspoon minced garlic
3 (28 ounce) cans plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons ground red pepper (Make SURE it's GROUND)
2 cups chicken broth
1 lb penne pasta
2 1/2 cups grated havarti cheese
1/3 cup parmesan cheese

Steps:

  • Heat 3 Tbsp oil in pan.
  • Saute onion and garlic.
  • Mix in tomatoes, basil and ground red pepper.
  • Bring to a boil, breaking up tomatoes.
  • Add broth and boil.
  • Reduce heat and simmer about 1 hour.
  • (Can make this much ahead.) Cook pasta and drain.
  • Toss with 3 Tbsp oil.
  • Mix pasta with sauce and then mix in Havarti cheese.
  • Put into 9x13 baking dish and sprinkle top with Parmesan cheese.
  • Bake in 375 oven about 30 minutes.
  • ½ of this recipe will easily serve 4.

Nutrition Facts : Calories 512.6, Fat 18, SaturatedFat 3.4, Cholesterol 4.9, Sodium 362.9, Carbohydrate 79.5, Fiber 13.7, Sugar 11.9, Protein 13.3

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