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Tomato, Basil, and Cheese Baked Pasta Rachael Ray

Oh, how I cherish the memory of summer evenings spent at my grandmother’s. The air, thick with the scent of blooming basil and sun-ripened tomatoes, always hinted at the culinary magic unfolding in her kitchen. This baked pasta dish, a vibrant symphony of tomato, basil, and cheese, reminds me so much of those moments. It’s more than just a recipe; it’s a warm embrace of flavors that evokes the laughter and love shared around her table, a taste of home I’m eager to recreate.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Yield: 1 casserole
Dietary Type: Vegetarian

Ingredients

1 lb medium pasta shells
3 large garlic cloves, skins on
2 tablespoons extra virgin olive oil (evoo, 2 turns of the pan)
½ small yellow onion or ½ medium yellow onion
1 (28 ounce) can Italian tomatoes
½ cup fresh basil, torn into small pieces (10-12 leaves)
Salt and pepper, to taste
1 cup store-bought basil pesto
1 cup ricotta cheese
½ cup grated parmesan cheese (a couple of handfuls) or ½ cup parmigiano-reggiano cheese (a couple of handfuls)
½ lb fresh mozzarella cheese, shredded

Equipment Needed

Large pot
Cutting board
Knife
Large, deep skillet or medium saucepan
Casserole dish

Instructions

Begin by bringing a large pot of water to a rolling boil. Generously salt the water. This will season the pasta from the inside out.
Add the pasta shells to the boiling water and cook for a minute or two less time than the package directions indicate. Remember, the pasta will continue to cook in the sauce, absorbing more flavor, so you want it slightly al dente. This usually means cooking for about 9 or 10 minutes.
While the pasta is cooking, preheat a large, deep skillet or medium saucepan over medium heat.
Prepare the garlic by placing the garlic cloves on a cutting board. Use the flat side of your knife to gently smash each clove, which makes removing the skins much easier. Discard the skins and then chop the garlic. Remember the chef’s trick: keep your fingers curled under and tilt the edge of the knife slightly away from your body for safety.
Pour the extra virgin olive oil into the preheated skillet. A good visual cue is to drizzle a slow stream of oil twice around the pan. Aim for approximately 2 tablespoons, just enough to coat the bottom.
Add the chopped garlic to the oil and let it sizzle gently, releasing its fragrant aroma.
Next, prepare the onion. Cut off the ends of the yellow onion and slice it down the center. Wrap half of the onion for future use (it’s always great to be prepared!). Thinly slice the remaining half, then turn the slices a quarter turn and chop them again. For a finer dice, hold the tip of your knife on the cutting board and lift the back of the knife up and down over the onion.
Add the chopped onion to the skillet with the garlic and oil. Cook, stirring frequently, until the onions soften and become translucent, about 5 minutes. You want them to be almost mushy, indicating they’re fully cooked and their sweetness is released.
Pour in the can of Italian tomatoes and stir to combine with the onion and garlic mixture.
Once the tomatoes begin to bubble, reduce the heat to low. This gentle simmering allows the flavors to meld and deepen.
Stir in the torn fresh basil leaves, allowing them to wilt in the warm sauce. The aroma at this stage is simply divine!
Season the sauce generously with salt and pepper to taste. Don’t be shy; seasoning is key to bringing out the best in the ingredients.
Preheat your broiler to high and position a rack in the center of the oven, about 10 to 12 inches from the heat source.
By now, the pasta should be ready. Drain the pasta shells thoroughly.
Transfer the drained pasta to a casserole dish.
Add the pesto sauce, ricotta cheese, and a handful of grated parmesan cheese to the pasta in the casserole dish. Gently stir, ensuring the hot pasta is well coated with the pesto and cheeses. The residual heat from the pasta will help melt the cheeses and distribute the flavors evenly.
Pour the hot tomato and basil sauce over the pasta. Use as much sauce as you like, reserving a little to serve at the table if desired.
Scatter the shredded mozzarella cheese evenly over the pasta.
Sprinkle the remaining parmesan cheese over the mozzarella for an extra touch of flavor and a beautiful golden crust.
Place the casserole under the preheated broiler for 3 to 5 minutes, or until the cheese is melted, bubbly, and lightly browned. Watch it closely to prevent burning!

Expert Tips & Tricks

To prevent the pasta from sticking together while waiting to be tossed with the sauce, drizzle it with a little olive oil after draining.
For a deeper, richer flavor, add a pinch of red pepper flakes to the tomato sauce.
If you don’t have fresh basil, you can substitute 1-2 teaspoons of dried basil, but fresh is always preferable for its vibrant flavor.
To make the dish even more decadent, add a layer of sliced provolone cheese underneath the mozzarella.
If the cheese starts to brown too quickly under the broiler, lower the oven rack or reduce the broiler setting.

Serving & Storage Suggestions

Serve this delicious baked pasta hot, straight from the broiler. Garnish with a few extra fresh basil leaves for a pop of color and aroma. A side of crusty bread is perfect for soaking up the flavorful sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or bake the entire casserole in a preheated oven at 350°F (175°C) until heated through. The pasta can also be frozen for up to 2 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	602 kcal	N/A
Total Fat	22.6g	34%
Saturated Fat	10.7g	53%
Cholesterol	58.1mg	19%
Sodium	414.1mg	17%
Total Carbohydrate	73g	24%
Dietary Fiber	9.1g	36%
Sugars	5.9g	N/A
Protein	29.3g	58%

Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free pasta shells to make this dish suitable for those with gluten sensitivities.
Vegan: Substitute vegan pesto, ricotta, and mozzarella cheeses. Nutritional yeast can add a cheesy flavor.
Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the tomato sauce for a kick.
Vegetable Boost: Add chopped vegetables like bell peppers, zucchini, or spinach to the tomato sauce for extra nutrients and flavor.
Meat Lovers: Brown some Italian sausage or ground beef and add it to the tomato sauce for a heartier meal.

FAQs (Frequently Asked Questions)

Q: Can I make this dish ahead of time?

A: Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Add the mozzarella cheese just before baking to prevent it from drying out.

Q: Can I use dried basil instead of fresh?

A: While fresh basil provides the best flavor, you can substitute dried basil. Use about 1-2 teaspoons of dried basil for every 1/2 cup of fresh basil.

Q: What if I don’t have ricotta cheese?

A: You can substitute cottage cheese or even a plain Greek yogurt for a tangier flavor.

Q: Can I freeze this dish?

A: Yes, you can freeze this dish before baking. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw completely in the refrigerator before baking.

Q: My cheese is browning too quickly under the broiler. What should I do?

A: Lower the oven rack or reduce the broiler setting. You can also tent the casserole with foil to prevent the cheese from burning.

Final Thoughts

I hope this recipe brings as much joy to your table as it has to mine. The simple yet elegant combination of tomato, basil, and cheese creates a symphony of flavors that’s both comforting and satisfying. Don’t hesitate to experiment with different variations and substitutions to make it your own. And most importantly, gather your loved ones, share a laugh, and savor every delicious bite! This dish pairs beautifully with a crisp Italian white wine or a refreshing glass of iced tea. Buon appetito!

Tomato, Basil, and Cheese Baked Pasta Rachael Ray Recipe