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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 101-110 of 224

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  • on March 23, 2006

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    This was as good as it looked on TV. Next time I would bake it a bit longer in the oven rather than use the broiler, to heat up the pasta more

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  • on March 19, 2006

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    This is definitely a meal I will add to my rotation of dinners. I use jared sauce instead of making my own, usually using 1 1/2 full jars. I add more cheese too. It is so full of flavor. Do NOT use Bertoli Pesto sauce (the kind in the jared pasta sauce section that does not need to be refrigerated. It was nasty! I like DiGorno the best, but Butoni is fine as well.

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  • on March 18, 2006

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    This side dish was absolutely wonderful! I love tomato and basil together and then add lots of cheese and you have an unbelievable dish!

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  • on March 17, 2006

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    this is so yummy i made it for my family and the gobbled it all up my pick sister ate like 2 helpings of it. it smell awesome when cooking. and super easy

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  • on March 13, 2006

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    I think that the pasta will be good even if I didn't try it.

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  • on March 12, 2006

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    I loved this recipe - it was so easy and looks like a big, fat lasagna coming out of the oven. You could modify it lots of ways. I added 1/2 cup of red wine to the tomato sauce. It really jazzed up the flavor. Do save some for passing around the table. That was a great suggestion.

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  • on March 06, 2006

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    I made this dish for a potluck at my work - a very finicky Italian co-worker of mine absolutely raved about it! Thanks for a great recipe!!!

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  • on February 28, 2006

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    This dish is so easy and fast. I can whip it together after I get home from work. It's great. It is one of the easiest meals I have ever made and one of the best I have ever tasted.

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  • on February 22, 2006

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    I left out the ricotta cheese and used only 1/2 cup of the pesto sauce. I also added sugar to the tomatoe sauce. My family loved it. Even my 7 year old picky eater, who hates everything, loved it and ate a bowl of it. The sugar made it so much better. I also used a pound of mozzarella cheese and my family loved how cheesy it was.

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  • on February 21, 2006

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    This recipe was just so-so. I was glad I read the reviews first. I used only 1/2 cup of pesto and that was plenty. Same as just about any baked pasta dish I've had...nothing great, just o.k.

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