Baked Ziti with Pesto

Well, actually, the way I made it, should be called "Baked Mezzi Rigatoni with Pesto".  And it was pretty good--I would go 9/10.  The ricotta dominates a bit much, whereas there needs to be a tad more red sauce.  The seasoning is just right, though.  I will likely try making it again, only with some slight changes.

Link to original recipe: https://www.myrecipes.com/recipe/baked-ziti-with-pesto

Ingredients:

8 oz. ziti (or similar pasta, such as mezzi rigatoni)
1.5 T. olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
2 c. canned crushed tomatoes
1/4 tsp. salt
1 bay leaf
1/2 tsp. coarse ground black pepper
1 c. ricotta
1 1/2 c. shredded mozzarella, divided
1/3 c. grated Parmesan, divided
1/4 c. pesto (I used Kirkland (Costco) brand)

Instructions:

1. Lightly butter or oil an 8"x 8" baking dish.

2. Cook the pasta in pot of boiling water for only 7 min--it will not be completely done, this is intentional.  (note to self: the pasta I used had a normal al dente cook time of 10 min.)  Drain and rinse with cool water, set aside.

3. Meanwhile, in a medium saucepan, heat the olive oil over medium heat.  Add the onion and cook, stirring often, for about 5 min.  Add the garlic and stir for 30 seconds.

4. Add the tomatoes, salt, and bay leaf.  Reduce heat slightly and cover with a splatter screen.  Simmer for 10 min.  Stir in the pepper, then remove from heat.

5. Heat oven to 350°F.

6. In a small bowl, combine the ricotta, 1 c. of the mozzarella, half of the grated Parmesan (1/6 c.), and the pesto.

7. Pour half the cooked pasta into the prepared baking dish, then top with about a third of the tomato sauce.

8. Top the tomato sauce with the ricotta mixture, spreading as best you can to make an even layer (this is not easy).

9. Pour remaining pasta over the ricotta layer and spread evenly, followed by the remaining tomato sauce.

10. Top with the remaining 1/6 c. Parmesan and 1/2 c. mozzarella.  Bake in oven for 30 min.

11. Remove from oven and let rest for 10 min. before serving.  Enjoy!