LOCATION: Recipes >> Pasta >> Baked Shells 01
|
 |
|
Baked Shells 01
|
|
|
|
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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
