Pesto Rigatoni Pasta Ricotta Bake

Pesto Rigatoni Pasta Bake with Ricotta Cheese is what I turn to when I need something crowd-pleasing and deeply satisfying but do not want to fuss over the stove for hours. The bubbly cheese top and rich pesto flavor make everyone come back for seconds with zero effort. I love how this dish pulls together pantry and fridge standbys in a way that always feels special.

I first baked this after a week of non-stop pasta requests from my kids and the ricotta pesto combo made me just as excited to eat as they were.

Ingredients

• Rigatoni pasta: organic adds a hearty bite and holds sauce well Choose a shape with grooves for best results
• Homemade or quality store pesto sauce: is a must for bright basil flavor Look for vibrant green color and fresh aroma for best taste
• Extra virgin olive oil: gives richness and helps prevent sticking Cold pressed oil will add more peppery aroma
• Tomato sauce: balances the creamy and herby flavors Opt for low sodium sauce with no sugar added
• Ricotta cheese: part skim or regular makes for creamy soft layers Choose ricotta that is smooth not watery
• Shredded mozzarella cheese: organic for stretchy gooey topping Always grate fresh for best melt
• Freshly grated parmesan cheese: for a salty nutty hit Use real Parmigiano Reggiano if possible for next level flavor
• Pasta water: starchy and salty reserves from boiling add the silkiest sauce texture

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil and cook the rigatoni until just al dente about eight to ten minutes Drain and reserve two to three tablespoons of pasta water to help the ricotta mixture become creamy

Blend Ricotta Mixture:

In a medium bowl stir ricotta with the reserved pasta water by the spoonful until creamy and smooth Add in the parmesan cheese and mix well Refrigerate until you are ready to bake

Prepare Baking Dish:

Grease a nine by thirteen inch baking dish with olive oil Use just enough to lightly coat the base so nothing sticks

Mix Pasta and Pesto:

Toss the warm drained rigatoni gently with pesto sauce in a large bowl so every piece is coated evenly Try not to break the pasta shape

Layer Ingredients:

Spoon some tomato sauce onto the bottom of the prepared baking dish Layer in the pesto coated rigatoni then use a spoon to dollop large generous bits of the creamy ricotta mixture over the top Sprinkle with about a third of the mozzarella for a cheesy bite

Build Final Toppings:

Layer on the remaining tomato sauce then scatter the rest of the mozzarella and another light sprinkle of parmesan on top for golden bubbling crust

Bake to Perfection:

Cover loosely with foil and bake in a preheated oven at four hundred degrees Fahrenheit for twenty to twenty five minutes then remove the foil Bake an additional five minutes or until the cheese is melted and browned to your liking

Serve:

Let the pasta sit for five minutes before serving to help everything set Slice and serve with salad or crusty bread

Save

My favorite moments with this dish are when the scent of baking pesto and parmesan fills the house It always reminds me of big Sunday dinners and laughter around the table The ricotta here is the star for its creamy cloudlike feel and I love sneaking a taste before the pasta even goes in the oven

Storage Tips

Leftovers keep beautifully in the refrigerator for up to four days Store in a tight container to prevent drying out Reheat pieces covered in the oven or microwave with a splash of water to bring back creaminess

Ingredient Substitutions

Any tube shaped pasta like penne or mezzi rigatoni works just as well You can swap mozzarella with a smoked cheese for extra depth Blend in spinach or sautéed kale with pesto for more greens If you have nut allergies look for nut free pestos in specialty aisles

Serving Suggestions

This pasta is hearty so I often serve it with a bright lemony arugula salad or simple green beans Garlic bread or a warmed focaccia is perfect for scooping up the extra sauce For a gathering let guests sprinkle a little chili flake or fresh basil on top

Cultural Context

The joy of pasta bakes comes from Italian American home kitchens where casseroles mean family gatherings and leftovers are planned for I love how pesto shows up in spring in Ligurian cuisine yet this dish brings that freshness year round No one leaves the table hungry

Recipe FAQs

→ Can I use a different pasta shape?

Absolutely! Penne, ziti, or fusilli work well in place of rigatoni while still holding the sauces and cheeses beautifully.

→ How do I make the ricotta mixture super creamy?

Mix in a few tablespoons of reserved pasta water with the ricotta and parmesan to achieve a smooth, creamy texture.

→ Is homemade or store-bought pesto better?

Either works! Homemade pesto gives a fresher, vibrant taste but quality store-bought pesto is convenient and delicious too.

→ How should I store leftovers?

Place any leftovers in a sealed container and refrigerate for up to 3-4 days. Reheat gently in the oven or microwave.

→ Can I prepare this meal ahead of time?

Yes! Cook the pasta, prepare the ricotta and pesto mixtures, and assemble just before baking for convenience.

→ What pairs well with this pasta bake?

Serve with a crisp green salad or slices of crusty bread to complete your meal.