In a large bowl, whisk together the Amore Tomato and Pesto 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.
Spread the pasta in a buttered 9-inch square baking dish. Sprinkle with the remaining Parmesan.
Cover with foil and bake in a 350F oven 30 minutes. Uncover and bake 15 minutes more or until browned and bubbly. Serve hot.
1/4 cup Amore Tomato Paste
2 teaspoons Amore Pesto Paste
1 15-ounce container ricotta
1 cup milk
8 ounces bow tie pasta
4 ounces mozzarella, cut into 1/2-dice
1 cup thawed frozen peas
1 cup halved cherry tomatoes
1 cup grated Parmesan