Baked Pasta with Ricotta and Olives

Recipe from America's test kitchen..

1 cup part skim ricotta
3/4 cup grated parmesan cheese
1 teaspoon grated lemon zest
Salt and Pepper
2 tablespoon olive oil
3 Garlic cloves (minced)
1 (28 ounce) can diced tomatoes
1/2 cup pitted kalamata olives, chopped
1/4 cup fresh basil
1 pound campanelle or penne


Adjust oven rack to top position and heat the broiler. Bring 4 quarts water to boil in a large pot. Meanwhile grease shallow 2-quart baking dish. Combine ricotta, 1/2 cup parmesan cheese, lemon zest, salt and pepper.

Heat oil in a large skillet over medium high heat just until smoking. Add garlic, and cook until fragrant, about 30 seconds. Add tomatoes, and cook until thickened, about 10 minutes. Off the heat, stir in olives and basil. Season with salt and pepper.

Meanwhile ass 1 teaspoon of salt and pasta to the boiling water, and cook until al dente. Drain pasta, and return to pot. Stir in the tomato sauce and transfer mixture to baking dish. Dollop ricotta mixture over pasta, and sprinkle with the remaining parmesan. Broil until top is spotty brown, about 6 minutes. Serve.