Ingredients

Instructions

  1. COOK pasta (your choice) in water for 10 minutes; will be partially cooked.
  2. NOTE: You do NOT need to add salt or oil if watching fat content; just stir and DRAIN.
  3. Finely dice red onion.
  4. Spray pan with oil and cook onions 5 minutes until soft, ADD diced garlic and cook for 30 seconds.
  5. ADD crushed tomatoes, black pepper and bay leaf.
  6. SIMMER 10 - 15 minutes until slightly thicker.
  7. Spray 8 x 13 inch baking dish.
  8. Place 1/2 pasta on bottom.
  9. In small bowl, mix ricotta, pesto, 1 cup of the mozzarella cheese and half of the parmesan cheese.
  10. Place mixture on top of pasta and 1/3 of tomatoe sauce mixture.
  11. TOP with rest of pasta.
  12. TOP with rest of sauce.
  13. TOP with rest of mozzerella and parm cheese.
  14. BAKE in 180 degree oven for about 35- 40 minutes covered.
  15. NOTE: Adjust garlic to YOUR taste; I used 2 tablespoons.
  16. NOTE: I also use the lowest fat cheese I can find.
  17. NOTE: Pesto can be store bought; look at fat content on labels as can vary significantly.
  18. NOTE: If you like your sauce slightly thicker, add 1 - 2 tablespoons of tomato paste.
  19. NOTE: Is a recipe that you might have to show control eating like me! 1 cup = my portion approximately.
  20. ENJOY!
  21. I served with rocket, tomato and feta cheese salad with balsamic vinegar.