This is my twist on baked ziti - a dish I like but feel could use a flavor boost. And, with just a handful of ingredients, you can whip up this casserole in a snap. I actually created it for Christmas day, and I prepped it two days in advance. You could do the same, and keep it refrigerated until you're ready to bake!
Oh, and I LOVE the curly cavatappi noodles - they make the dish just a little more fun. Feel free to use any pasta shape you want.
Cappelini Casserole with Pesto and Two Cheeses
12 ounces cavatappi pasta, or any pasta shape you prefer
7 ounces prepared pesto, preferably the refrigerated variety
2-3 cups pasta sauce
2 cups shredded mozzarella cheese
2 tablespoons grated parmesan cheese
Preheat the oven to 350 degrees.
Cook the cavatappi according to the package directions. Drain and return to the pot. Fold in the pesto.
Transfer to a baking dish.
Top with half of the sauce.
Top with half of the mozzarella cheese.
Repeat layers and top with the parmesan cheese. Cover with foil and bake for 30 minutes. Uncover and bake for 15 to 20 more minutes, until the top is bubbly.
Serves 4-6
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