Baked Pasta with Pesto, Parmesan, Mozzarella and Ricotta: a delicious vegetarian Italian baked pasta!
The baked pasta dishes are one of the foundations of traditional Italian cuisine. This version, which combines a number of typically Italian ingredients , pasta, pesto, mozzarella, Parmesan, ricotta and olive oil, it’s easy and light and vegetarian.
Here’s what you need: 2 cups pesto (if you want you can do it by yourself, here is the recipe) 2 cups grated Parmesan cheese, 4 tablespoons olive oil, 2 cups of the ricotta cheese, mozzarella 1, 4 tablespoons of milk or soy milk, 1 tablespoon of pine nuts, pasta for 4 people – I used whole wheat pasta, that’s fine too regular pasta.
Cook the pasta until it is almost al dente.
In the meantime, mix the pesto with 1 cup of grated Parmesan cheese.
Then add the ricotta and mix well.
Cut the mozzarella into small pieces.
When the pasta is almost cooked, drain it and mix with pesto and ricotta. Preheat the oven to 180 degrees C, 350 degrees F.
In a baking dish with parchment paper and add 2 tablespoon of olive oil.
Arrange on the bottom half of the pasta sauce, creating a compact layer.
Now add the mozzarella, cut into small pieces, taking care to distribute it well, and then half a cup of Parmesan cheese. Add in the corners of the 4 tablespoons of milk.
Stir the pine nuts to the remaining dough and make a final layer pasta.
Sprinkle with remaining Parmesan cheese and add the last 2 tablespoons of oil.