|In a blender or food processor, puree the basil leaves, almonds, garlic, and salt. With the motor running, gradually add the oil through the feed tube. Stir in 2 tablespoons Parmesan cheese; set aside.|
Cook pasta in plenty of boiling salted water until still quite firm, about 8 minutes; drain.
In a large bowl, stir together the pesto, ricotta, half the
Mozzarella, and the black pepper; add the pasta; stir to blend.
Pour into a 10-inch square or any 1 1/2-quart shallow baking dish; sprinkle the top with the remaining 2 tablespoons Parmesan and the remaining Mozzarella.
Bake in a 350F oven 30 minutes, or until cheese is melted and bubbly.