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Tomato, Basil and Cheese Baked Pasta Recipe

Tomato, Basil and Cheese Baked Pasta

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (224)

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Average Rating:

Total Reviews: 224

Showing 91-100 of 224

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  • on July 10, 2006

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    This meal was so easy to make and turned out so delicious. I used store bought pasta sauce and quite a bit of it. It turned out great and everyone loved it!

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  • on June 16, 2006

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    This is right at a 30 minute meal for me. It's hearty and flavorful. Note that I often don't have the fresh basil for the tomato sauce. I'll either skip it, or use dry basil. The Pesto sauce already adds a lot of basil flavor.

    This is a meal that tastes and appears like a lot of work went into it, but it's easy to make.

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  • on June 06, 2006

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    Where do I start? The recipe name says it all...I make this when I am having company normally - since I don't have children; if I did have children, this would be a perfect for dinner for a few days. It is a classy, scrumptuous, addictive pasta dish that is baked and topped off with more cheese - It's erotic!

    I added turkey sausage (hot to it once, ground beef (90% another time and finally realized, it's better the way it was intended. Enjoy!

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  • on May 23, 2006

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    I had my 9-year old niece help me with this, and it was very easy and delicious. I read the reviews about it being dry, but I didn't have that problem, so I'm not sure what would cause that. Anyway, the pesto added tremendous flavor, and I don't think this recipe would be the same without it. Try it!

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  • on May 06, 2006

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    I added a little extra basil and stirred in some sour cream. Made it super.

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  • on April 27, 2006

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    This is so quick and easy and my kids will actually eat it! Love being able to use "real" tomatoes instead of jarred spaghetti sauce. My kids actually ask for it!

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  • on April 10, 2006

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    I thought it was really good. The trick to this recipe is ricotta made with whole milk. The higher fat content helps with moisture. Also a trick I learned from FN chefs is to reserve some pasta water to add if needed. That is what's so great about the Food Network. You can never not learn something new. The flavor and aroma of the fresh basil was very interesting, but I will adjust the amount for personal preference next time. Maybe a little oregano just to see the difference.

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  • on March 29, 2006

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    I've made this several times. After the first time-it was a little dry- I doubled the sauce and it was great. Sometimes I add dried red pepper flakes to the sauce when I'm in the mood for a little spicy

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  • on March 29, 2006

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    Yum

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  • on March 24, 2006

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    I was looking for a casserole that didn't seem like a "casserole" to serve to some of my co-workers. This worked out perfect, and noone new that I was able to put this together in under 30 minutes.

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