Pesto Pasta Bake

This pasta dish won’t win any beauty contests.  But, with a handful of finds in a near-empty fridge , the end result was surprisingly tasty.  It’s a rather impromptu dish of baked ziti with pesto filling in for the red sauce.  Due to the richness, we needed a very small serving for dinner.

Pesto Pasta Bake
makes one large casserole

1 lb whole wheat pasta, cooked al dente
1 large container whole milk ricotta
2 cups sour cream
1 cup pesto paste (see below)
6 oz. Parmigiano Reggiano, freshly grated
1/2 cup fresh bread crumbs

Prepare paste (below).  In a large bowl, combine pesto paste, ricotta, sour cream and 4 oz. Parmigiano Reggiano.  As soon as the pasta is cooked al dente.  Combine hot pasta with prepared sauce.  Pour into a casserole dish and top with a mixture of bread crumbs and the remaining 2 oz. of Parmigiano Reggiano.  Bake at 375 degrees for 50-55 minutes.

Serve small portions with one grilled chicken breast per person and a family style tomato salad.

Pesto Paste
makes approximately 1 cup

1 cup of tightly packed basil leaves
1/4 cup pine nuts, toasted
olive oil, as needed

In a small food processor, grind leaves and pine nuts.  Slowly drizzle in olive oil.  Add just enough olive oil to make a thick paste.