Baked Tomato and Cheese Pasta

1lb

(500 g) penne, rotini, shells or other medium-sized pasta shape

3cups

(750 mL) spaghetti sauce, store-bought or homemade

1cup

(250 mL) ricotta cheese

½cup

(125 mL) grated Parmesan

¼cup

(50 mL) fresh basil, chopped

1½cups

(375 mL) shredded mozzarella cheese

salt and pepper to taste

1.

Preheat the oven to 350F (180C). Grease one 9 x 13 in (23 x 33 cm) rectangular baking dish or two 8 in (20 cm) square baking dishes.

2.

Cook the pasta in a large pot of boiling salted water until tender but not mushy. Drain well, then rinse under cold water and drain thoroughly. Set aside.

3.

In a large bowl, stir together half of the spaghetti sauce (1½ cups/375 mL), the ricotta cheese, Parmesan cheese and basil. Add the drained pasta and mix well. Spread some of the remaining spaghetti sauce in the bottom of the prepared baking dish (or dishes). Cover with the pasta mixture, then spoon the remaining spaghetti sauce overtop. Sprinkle evenly with the mozzarella cheese and bake for 30 to 35 minutes or until bubbly and slightly browned on top.