This quick meal from Rachael Ray and the Food Network is a great one for teens to make, and for kids of all ages to eat.

Watch a video demonstration with Mitzi Stinson at www.CookWithMitzi.com.

Tomato, Basil and Cheese Baked Pasta

Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness (which means that the pasta will still have a bite to it or be a little chewy), about 9 or 10 minutes.

Preheat a deep, big skillet or a medium sauce pot over medium heat.

Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic.

Add extra-virgin olive oil to the pan by pouring a slow stream of it twice around the pan (about 2 tablespoons). Add the garlic to the oil. Add the chopped onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked.

Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and pepper.

Preheat broiler to high and place a rack in the center of the oven.

Drain pasta shells. Add them to a casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like (save a little to serve at the table, if you like).

Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.

Makes 4 to 6 servings.

Note: Mitzi substituted Pecorino Romano for the Parmigiano-Reggiano.