Tomato, Basil and Cheese Baked Pasta – Rachael Ray

Ingredients

• 1 pound medium shell pasta
• 3 large cloves garlic, skins on
• 2 tablespoons extra virgin olive oil (EVOO)
• 1/2 small to medium yellow onion
• 1 can crushed San Marzano or other Italian tomatoes, any brand (28 ounces)
• 1/2 cup fresh basil, torn into small pieces
• Salt and black pepper to taste
• 1 cup store-bought pesto sauce
• 1 cup ricotta cheese
• 1/2 cup grated parmesan or Parmigiano Reggiano cheese
• 1/2 pound fresh mozzarella cheese, shredded