The Recipes

Shell Pasta with Ricotta and Tomato Sauce

Time to bust out the goodies saved from the summer!  I took a container out of my freezer today of summer tomato sauce, and lordy, it is so worth it to make extra tomato sauce in the summer.  Note to self (and you should note too), it is amazing to be eating fresh summer tomato sauce in the dead of winter.  Same with the basil pesto I made and froze in the summer.  I can't say enough how great it is to eat these fresh flavors on a gloomy winter day.

Shell Pasta with Ricotta and Tomato Sauce


- 1/4 c. mini-shell pasta, cooked to package instructions
- 1/4 c. ricotta cheese
- salt

Bring a large pot of water to a boil.  Salt liberally and drop in the pasta.

In a separate pan, heat the tomato sauce and pesto.  As the pasta is almost ready, add the ricotta to the sauce.  Drain the pasta, reserving a bit of the cooking liquid.  Add the pasta to the sauce, adding a bit of the cooking water as needed to make it all come together.

If you like, garnish with additional fresh herbs or grated cheese.  Enjoy the spoils of summer.