Baked Pesto Pasta With Tomato & Cheese

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Nutrition per serving    (USDA % daily values)
CAL
666
FAT
97%
CHOL
27%
SOD
33%

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Ingredients for 6 servings

1/2 cup freshly grated parmigiano-reggiano cheese

1/2 cup fresh basil leaf

1 cup part-skim ricotta cheese

1 (28 ounce) can crushed tomatoes

1 lb plain pasta or whole wheat pasta (penne, ziti, shells or corkscrews work well)

salt and pepper

1/2 lb part-skim mozzarella cheese , shredded

1 bay leaf

1 cup basil pesto (I use Basil Pesto "Lighter" Version- Basil Pesto - "Lighter Version" )

2 tablespoons extra virgin olive oil

3 cloves garlic , minced

1/2 yellow onion , diced

crushed red pepper flakes , to taste

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