Layered Tomato Pesto Casserole

A visually stunning and flavorful casserole made with layers of fresh tomatoes, creamy ricotta, fragrant pesto, and melty mozzarella cheese.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

3 cups sliced tomatoes Use ripe, in-season tomatoes for best flavor.
1 cup pesto sauce Store-bought or homemade pesto can be used.
2 cups ricotta cheese Can substitute with cottage cheese for a lighter version.
2 cups shredded mozzarella cheese For topping.
2 cups cooked pasta (like penne or rotini) Cook pasta until al dente.
to taste Salt and pepper Adjust seasoning as necessary.
Fresh basil leaves for garnish Adds freshness to the dish.

Method

Preparation

Preheat your oven to 375°F (190°C).
In a large baking dish, layer half of the cooked pasta at the bottom.
Spread half of the ricotta cheese over the pasta, followed by half of the sliced tomatoes and half of the pesto sauce.
Repeat the layering process using the remaining ingredients, ending with a layer of mozzarella cheese on top.
Add salt and pepper to taste.
Cover your dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Let the casserole cool for a couple of minutes, then garnish with fresh basil before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 3 months; reheat in the oven at 350°F (175°C) until warmed through.