2 cloves garlic, minced
2 teaspoons dried basil
1 teaspoon dried rosemary
2 ounces tomato paste
1/4 cup olive oil
1 (16 ounce) can crushed tomato-vegetable juice
1 package (12) pasta, unmolded
1 pound ricotta cheese
salt to taste
ground black pepper to taste
1 tablespoon vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x10 inch loaf pan.
In a large bowl, toss together the garlic, basil, rosemary, tomato paste, olive oil, tomato-vegetable juice, pasta, ricotta cheese, salt, pepper and olive oil. Mix well and pour over salad. Sprinkle with garlic powder.
Bake uncovered 20 to 25 minutes in the preheated oven, until bubbly and lightly browned on the bottom. Garnish with tomato-vegetable blend, crumbled cheese.