Tomato, Basil and Cheese Baked Pasta (Make It!!!)

Overview
This recipe is an easy, fancy, and yummy version of classic pasta and sauce! Buon Appetite!

Recipe Source 
There is something about chopping fresh basil leaves and slicing fresh mozzarella that make me feel like an Italian chef! I came across this recipe by typing 'kid-friendly" in the search bar on the food network website. http://www.foodnetwork.com/recipes/rachael-ray/tomato-basil-and-cheese-baked-pasta-recipe/index.html It is a Rachel Ray recipe, and, of course I jazzed it up a bit to make this Veggie Mama happy with its nutritional content. My customized recipe is listed below.

Recipe

• 1 (13.25 oz) box of Whole Grain pasta (Ronzoni Healthy Harvest, preferred)
• 1 Can Beans (White or Red), rinsed and drained (low or no sodium)
• 2 Tablespoons Olive Oil
• 3 Cloves Garlic
• 1/2 Cup Yellow Onion, diced
• 1 (28-ounce) Can Crushed Italian Seasoned Tomatoes
• 10 to 12 Fresh Basil Leaves, torn into small pieces
• 1 Teaspoon Garlic Salt
• 1 Cup Store Bought Basil Pesto Sauce
• 1 Cup Ricotta Cheese
• 1/2 Cup Grated Parmesan Cheese
• 1/2 Pound Fresh Mozzarella

Cook pasta according to directions on the package. Preheat skillet over medium high heat. Add olive oil. Add garlic and diced onion. Cook stirring frequently for at least 5 minutes until onions look cooked and soft. Add tomatoes. When tomatoes begin to simmer, reduce heat to low and add garlic salt, beans and chopped fresh basil. Cook for 5 minutes more.

Preheat broiler to high and place a rack in the center of the oven.

Spray a 13X9X2 baking dish with cooking spray.

Drain Pasta. Pour pasta to a large mixing bowl. Add pesto sauce, 1 cup ricotta cheese and 1/4 cup parmesan cheese. Gently stir mixing cheeses and coating noodles. Poor pasta and cheeses into baking dish. Pour the hot tomato and basil sauce over the noodles. Spread sauce over entire dish.Thinly slice the fresh mozzarella and lay slices over the tomato sauce. Sprinkle with remaining 1/4 cup parmesan cheese. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Broil until cheese on top melts and bubbles.

Complete Protein=  Whole Grain Pasta + Beans + Cheese.

Possible Side-  Fresh salad. Garlic toast.

Reviews

Veggie-  This dish was delicious and pretty upon completion! I love cooking with canned Italian seasoned crushed tomatoes. There is no guessing on getting the Italian flavors right! Slicing fresh mozzarella and chopping fresh basil leaves will also make YOU feel like a chef with an added bonus; it adds a more robust flavor to a classic (and easy) dish.

Meaty- Upon serving a new recipe, I always sit and anxiously anticipate Meaty's first words after trying a meal. Those first couple of words let me know if a new recipe is a hit or miss with him. After taking my first bite, I knew I liked this dish and planned to make it again, at least for me. Meaty said, " I really like the flavors in this dish and the beans add a texture that I didn't expect but like." Whew! He liked it too! One review down, one to go!

Baby-  Baby (18 months) is going through a no cheese phase. I don't quite understand it. When he was younger I could toss cheese of any shape size flavor or variety on his high chair tray and he would snap it up. Not anymore. Baby took one look at this meal, peeled away the cheese, just about tossed it on the floor, and gobbled up (by the handfuls) the saucy pasta underneath. Next go around, I will prepare a corner of this dish minus the cheese for Baby!

Veggie, Meaty, Baby!  wants to hear from you. Please post comments as you try and customize these recipes to fit your family. Let me know how this dish turned out and what your family thought of this dish.