VEGETARIAN BAKED PASTA RECIPE RECIPES

Steps:

• Preheat oven to 350°. In a large pot of boiling salted water, cook pasta until very al dente; drain.
• In a large saucepan over medium heat, heat oil. Add onion and cook, stirring often, until onion is soft, about 5 minutes minutes. 
• Stir in garlic, tomato paste, and oregano and cook 2 minutes more, until slightly darkened. Add crushed tomatoes and season with salt and pepper. Bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavors have melded, 15 to 20 minutes. Remove from heat and stir in basil.
• While sauce is reducing, stir to combine combine ricotta, spinach, lemon zest, and crushed red pepper flakes in a medium bowl.
• In a large bowl, combine sauce and pasta. Fold in ricotta mixture, leaving large clumps. Spread about half of the pasta mixture into the bottom of a large casserole dish. Sprinkle half of the mozzarella and Parmesan over the pasta. Top with the rest of the pasta mixture and sprinkle with the remaining cheeses.
• Cover with foil and bake until cheese is bubbling, about 20 to 25 minutes. Garnish with more basil before serving.

Steps:

• Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
• Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
• While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
• Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.