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Tomato, Basil, Cheese Pasta Bake by Budget Savvy Diva

Ingredients

 

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

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

Instructions

 

Use broiler – set to 375

Cook the pasta – al dente – meaning under cook the pasta by a few minutes.

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.

Place pasta in a lightly oiled casserole dish

Mix in pesto and ricotta cheese

Top with sauce

Top with mozzarella cheesePlace in the over covered for 15 minutes.

Uncover and bake till cheese is golden brown

Pumkin Dip

1 -8oz Cream Cheese
1 Cup Brown Sugar ( firmly packed )
1 Can pumpkin
1 tbs. Cinnamon
1 tbs. Vanilla
1/4 tbs. Nutmeg
Graham Crackers.  We like to use the scooby-do snack crackers.

Mix the cream cheese, brown sugar until fluff. ( with mixer )
Add pumpkin, cinnamon, vanilla, nutmeg.  Combine all together.
Transfer into bowl.  Cover and refrigerate for at least 1 hour.
Use the graham crackers to dip with.