pesto pasta bake

This will be, by far, the easiest casserole of the month.
Possibly the easiest casserole in the world.

It's a simple baked pasta but oh-so-delicious!

It uses a bunch of store-bought ingredients and creates something delicious with minimal effort.

Pesto Pasta Bake

Makes 2 casseroles.

*should we address this?  My theory is....why make one casserole when it takes just as little effort to make two?....but if you don't want two casseroles, just half all the ingredients*
2 pounds of small pasta (elbows, shells, little curly ones, whatever you like)
15 ounces ricotta cheese
2 cups basil pesto, store-bought or homemade
48 ounces marinara sauce, store-bought or homemade
2-3 cups mozzarella cheese, shredded

Bring a large pot of water to a boil.  Salt water and boil pasta until barely al dente.  Drain and return to pot.  Add ricotta and pesto and stir to combine thoroughly.  Pour into two 9x13" lasanga pans and cover with marinara sauce.  Sprinkle cheese over, cover with foil, label and freeze.  When ready to eat, defrost completely, and bake at 350* for 30 minutes, until bubbly and golden.  Enjoy!