On most Fridays, my husband works from home. Last Friday was no different. I was busy with a cake for my friend’s son and so I had to make a lunch that’s substantial enough for the man but that’s not time consuming. I didn’t want to spend time in front of the stove when I had a lot to do. So baked pasta it was! I like this recipe as the hands on effort is less. You are almost done if pasta is cooked. The rest is just mixing a couple of sauces and baking.
I had tried this recipe two weeks back for Thanksgiving lunch. So I knew it was a good recipe. I had followed the recipe exactly that day and made a Rigatoni pasta pie. You can checkout this one minute video tutorial to see what I am talking about. But I realized that the effort of packing the pasta into the cake pan is really not worth it. I couldn’t fill each pasta with the ricotta filling and the pie collapsed when I cut into it. It was tasty but it didn’t stand by itself like a pie piece. It tasted amazing, so I decided to take the simpler route of just mixing the pesto sauce with the pasta and the baking it. It all tastes the same at the end anyway and the effort is so much lesser.
Read on for the pictorial.
Recipe adapted from Tastemade.com
- 1 12 oz pack pasta of your choice
- 1 cup pesto
- 1/2 cup ricotta cheese
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 teaspoon Gemma’s hot sauce
- 1 cup pasta sauce
- 1 – 1.5 cups of shredded cheese of your choice
This post is a part of the Bake-a-thon 2017