Combine ricotta and pesto. In a 13x9 inch dish, spread 1 1/4 cups pasta sauce. Top with three pieces of uncooked noodles in a single layer. Dot with 2/3 cup ricotta mixture and spread as evenly as possible with the back of a spoon. Spread another 1 1/4 cups of pasta sauce evenly over ricotta, covering noodles completely. Sprinkle with 3/4 cup shredded cheese. Layer 3 more noodles, another 2/3 cup ricotta, another 1 1/4 cup sauce and 3/4 cup cheese. Top with last three noodles and cover with remaining sauce. Cover with remaining cheese, then cover dish with tin foil. Bake at 350 for 30-40 minutes, then remove foil and cook for another 5 minutes.
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