Ingredients

The following ingredients have 4 Servings
  • 1 cup of spinach, tightly packed
  • 1 1/2 cups of basil, tightly packed
  • 1/2 cups of pine nuts
  • 3 cloves of garlic
  • 1/2 cup of olive oil
  • 1/2 cup of parmesan or pecorino cheese (I used a mixture of the 2)
  • salt and pepper to taste
  • 1 pound of ziti pasta
  • 1 large yellow squash, cut into 1/2 inch cubes
  • 1/2 pint of cherry tomatoes, halved
  • 4-6 ounces of provolone cheese slices
  • 4-6 ounces of shredded mozzarella cheese
  • all of the pesto

Instruction

  • Pre-heat the oven to 400 degrees F. Lightly grease a large casserole dish.
  • Cook the ziti pasta according to package directions.
  • Make the pesto by combining all of the pesto ingredients in a food processor and process until the nuts are almost completely broken down. About 1 minute. See photo above for reference on texture.
  • Once the pasta is done, drain and return to pan. Add in the pesto, cherry tomatoes, and squash and stir to combine.
  • Transfer HALF of the pesto pasta to a large casserole dish. Top the pasta with the provolone cheese. Pour in the remaining pasta and then top it all off with the shredded mozzarella cheese.
  • Bake in the oven for 20-25 minutes until the cheese just begins to brown on the top.
  • Serve immediately and ENJOY!!