Monday, October 7, 2013

tomato, pesto & cheese baked pasta and a bit of snark.

Last week I posted an easy recipe for Kale Pesto.  I had no idea that the following day was "National Kale Day," thanks to one food blogger who apparently celebrates any and every National (fill in the blank here) Day, I was duly notified.
Back in 2009 I introduced you to Homemade Ricotta
Seriously, I see these celebratory posts in me feed all the time.  "Hey guys!  It's National Mutton Day!  I've got a delicious mutton recipe that would make Grandma Mima proud!  Visit my blog and comment, tweet, like on FB, write a blog post about mutton, become a fan of mutton on FB, check out my instagram and pin my blog & mutton recipe for a chance to win Grandma Mima's napkins." Yeah, Yeah, well thanks for mutton, lady.    
In 2011, we made tomato sauce.  It is still a staple in this home.
Only Seinfeld fans will understand the mentioned mutton.  Ugh, some of these food bloggers are just so over the top it is beyond annoying.  A lot of the time, this blogger observes from the wings while watching the struggles of others (bloggers) strive for popularity.  It is quite reminiscent of high school.  Like me! Want me! Fan me! Friend me! Pin me!

I actually have been pondering the thought of a separate FB page for this blog.  I don't post a lot about food on my personal page, especially the amount I'd like too, because I feel my non-foodie friends would get annoyed with food pictures and links and messages about how awesome my dinner was.  We shall see.
Last week I apparently celebrated National Kale Day with Kale Pesto!  Yippee!!
In the meantime, lets talk about this baked pasta.  In the past I have shared recipes for homemade ricotta, tomato sauce and kale pesto and with these recipes in your arsenal you could definitely make this pasta.  What am I saying, if you had store-bought ricotta, jarred marinara & a container of pesto you could still make this pasta.

I was completely satisfied with this pasta because there were layers upon layers of flavor.  There was a fresh and vibrant flavor from the marinara, a garlicky zing from the pesto and a mild, subtle salty flavor from the cheeses.  As you spoon the pasta into the bowl it looks like a celebration of Italy, red from the marinara, green from the pesto and white from the cheese-a perfect and unintended tri-color dinner.

Tri-Color Baked Pasta
Tomato, Pesto & Cheese Baked Pasta
yield:  3-4

1/2 pound pasta (we used whole wheat shells, but use whatever is in your pantry)
2-3 cups tomato sauce, warmed
1/2 cup pesto sauce
1/2 cup ricotta cheese
1/4 cup grated Parmesan Cheese, plus 2T. for topping.
4 oz. Mozzarella Cheese, grated
1 tablespoon butter
  1. Preheat broiler to high.  Meanwhile, boil pasta in a large pot of salted water.  Cook until al dente, where the pasta still has a little bite and is a little chewy, about 8 minutes.  Drain and set in a 2 quart casserole dish.  
  2. Toss hot pasta together with pesto, ricotta and Parmesan, folding gently until combined.
  3. Pour tomato sauce over the pasta mixture, reserving a small amount to top pasta at the table.
  4. Top with mozzarella cheese and Parmesan and dot with butter.  Place under the broiler on the center rack and cook until the cheese is melted, bubbly and golden.

No comments: