In a large bowl, whisk together the Amore Tomato, Pesto and Garlic Pastes with the ricotta until smooth. Whisk in the milk.
Cook the pasta in a large pot of boiling salted water until tender. Drain well. Toss the pasta with the tomato paste mixture. Stir in the mozzarella, peas, cherry tomatoes, and half of the parmesan cheese. Spread the pasta in a buttered 8-inch square baking dish. Sprinkle with the remaining parmesan.
Cover with foil and bake in a 350°F oven 30 minutes. Uncover and bake 10 minutes more or until browned and bubbly. Serve hot.
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