1 pound of small shell pasta
2 small shallots – diced
1 table of Olive Oil
2 cloves of garlic
1 (28-ounce) can crushed Italian tomatoes, any brand
14 Leaves of Basil – cut finely ( feel free to use less )
1/2 teaspoon of pepper
Pinch of salt
1/2 teaspoon of Oregano
1/2 teaspoon of garlic powder
1 cup of basil pesto sauce
1 cup of ricotta cheese
2 cups of shredded mozzarella

1 pound of small shell pasta 2 small shallots – diced 1 table of Olive Oil 2 cloves of garlic 1 (28-ounce) can crushed Italian tomatoes, any brand 14 Leaves of Basil – cut finely ( feel free to use less ) 1/2 teaspoon of pepper 1/2 teaspoon of Oregano 1/2 teaspoon of garlic powder 1 cup of basil pesto sauce 1 cup of ricotta cheese 2 cup s of shredded mozzarella

1) Use broiler – set to 375
2) Cook the pasta – al dente – meaning under cook the pasta by a few minutes.
3) Meanwhile – heat oil in a large skillet – add shallots and cook for 6 minutes then add garlic and cook for one more minute. Add tomatoes + seasonings. Allow to simmers – add basil.
4) Place pasta in a lightly oiled casserole dish
5) Mix in pesto and ricotta cheese
6) Top with sauce
7) Top with mozzarella cheese
8) Place in the oven covered for 15 minutes. Uncover and bake till cheese is golden brown