Pasta al Forno

Save Recipe
  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Pesto:

Pasta:

Directions

  1. For the pesto: Put the spinach, basil, nuts, olive oil, Parmesan, garlic and lemon juice in a food processor and pulse until well combined. Transfer to a bowl and stir in some salt and pepper.
  2. For the pasta: Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil over high heat. Add the shells and cook until al dente, about 10 minutes. Drain and set aside, making sure to reserve a cup or so of pasta-cooking liquid.
  3. While the pasta cooks, mix the ricotta with 2 tablespoons of olive oil and some salt and pepper in a small bowl. Mix the breadcrumbs with the remaining 2 tablespoons of olive oil, the Parmesan cheese, lemon zest and some salt and pepper in another small bowl.
  4. When the pasta is ready, put it in a large bowl and mix in the pesto, tomatoes, and enough reserved cooking liquid to make a sauce. Transfer the mixture to a 9-by-13-inch baking dish, dollop with the seasoned ricotta and top with the breadcrumb mixture. Bake until golden and bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.
Broccoli and Italian Sausage Baked Pasta
PREMIUM
26m Easy 100%
CLASS
Summer Seafood Pasta
PREMIUM
James Briscione

Summer Seafood Pasta

21m Easy 99%
CLASS
Pasta Pomodoro
PREMIUM
Michael Symon

Pasta Pomodoro

19m Easy 98%
CLASS
Orzo Pasta Salad
PREMIUM
Amanda Freitag

Orzo Pasta Salad

30m Easy 99%
CLASS

10m Easy 99%
CLASS
James Briscione

Fresh Pasta 

11m Intermediate 99%
CLASS