TOMATO, BASIL AND CHEESE BAKED PASTA

Steps:

• Cook shells to al dente. Preheat a deep, big skillet or a medium sauce pot over medium heat. Add olive oil - about 2 T. Add the chopped garlic to the oil. Add the chopped onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked. Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and peppe, to your taste. Preheat your broiler to high and place a rack in the center of the oven. Drain pasta shells. Add them to a casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Scatter shredded mozzarella over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes. Grill sausage and serve with pasta.