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Baked Shells with Ricotta Pesto

1/2 cup packed fresh basil leaves
1/4 cup chopped unblanched almonds
1 clove garlic, chopped
1/2 teaspoon salt
1/4 cup olive oil
4 tablespoons grated Parmesan cheese
12 ounces medium or large shell pasta
3 cups ricotta cheese
8 ounces Mozzarella cheese, shredded
Freshly ground black pepper

In a blender or food processor, puree the basil leaves, almonds,
garlic, and salt. With the motor running, gradually add the oil
through the feed tube. Stir in 2 tablespoons Parmesan cheese; set
aside.

Cook pasta in plenty of boiling salted water until still quite
firm, about 8 minutes; drain.

In a large bowl, stir together the pesto, ricotta, half the
Mozzarella, and the black pepper; add the pasta; stir to blend.

Pour into a 10-inch square or any 1 1/2-quart shallow baking dish;
sprinkle the top with the remaining 2 tablespoons Parmesan and the
remaining Mozzarella.

Bake in a 350F oven 30 minutes, or until cheese is melted and
bubbly.

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