Baked pesto pasta with Parmesan Mozzarella and Ricotta

This baked pesto pasta is ideal for a delicious vegetarian Italian brunch!

I came back home tonight and I felt like I wanted something cheesy but not too much (like the perfect partner! 🙂 )

So why not a baked pasta. Baked pasta is one of the main authentic traditional Italian recipe, perfect for Italian Sunday brunch. The version I’m psyched about combines a number of typically Italian ingredients: baked pasta, basil, Parmesan, mozzarella, ricotta and olive oil. It stays light and vegetarian.

NEW! RECIPE FORMAT

INGREDIENTS

• 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
• 1 mozzarella (1 package 8 ounce)
• 4 tablespoons of milk or soy milk
• 1 tablespoon of pine nuts
• pasta for 4 people (from 11.3 to 16 ounce)

DIRECTIONS

1. Cook the pasta until it is “al dente” – time depends from the shape of the pasta, it is suggested on the package
   
2. In the meantime, mix the pesto with 1 cup of grated
   Parmesan cheese
   
3. Add the ricotta and mix well until the mixture becomes a cream (to help yourself you can add one or two spoons of hot water from the pasta pan)
   
4. Cut the mozzarella into small pieces
   
5. When the pasta is almost cooked, drain it and mix with pesto and ricotta
6. Preheat the oven to 350 F° (180 C°)
7. Prepare the baking tray with parchment paper
   
8. Add 2 tablespoon of olive oil and distribute on the paper with a spoon
9. Arrange on the bottom half of the pasta mixed with pesto and ricotta, creating a compact layer
10. Now add the mozzarella, half a cup of Parmesan cheese and 4 tablespoons of milk (Hint: add each tablespoon of milk per corner of the baking tray)
    
11. Stir the pine nuts to the remaining pasta
    
12. Pour everything in the baking tray creating a final layer pasta
13. Sprinkle with remaining Parmesan cheese and add the last 2 tablespoons of oil
    
14. Let it bake for 30 or 40 minutes
    
15. Remove the pan from the oven and let stand for 10 minutes
16. Enjoy your baked pasta and Buon Appetito from Easy Italian Cuisine!

If there is any leftover, just stock in the refrigerator: the next day warm it up in the microwave (2.30 minutes) or in the oven (10-15 minutes)