Pesto Rigatoni Pasta Ricotta Bake (Print Version)
Rigatoni pasta layered with pesto, tomato sauce, and three cheeses, then baked for the ultimate cozy dinner.
# Ingredients:
→ Simple Pesto Sauce
01 -
1 cup homemade pesto sauce
→ Pasta Bake
02 -
1 (16 oz.) package rigatoni pasta, organic
03 -
1 tablespoon extra virgin olive oil
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1 (15 oz.) can organic tomato sauce
05 -
4 cups ricotta cheese, part skim (or regular as preferred)
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3 cups shredded organic mozzarella cheese
07 -
1 cup freshly grated parmesan cheese
08 -
2-3 tablespoons pasta water
# Directions:
01 -
Cook rigatoni pasta according to package directions (8-10 minutes). Drain and set aside 2-3 tablespoons of pasta water. Mix ricotta cheese with pasta water (2-3 tablespoons) until smooth. Fold in parmesan cheese and refrigerate until ready to use.
02 -
Preheat oven to 400°F and lightly grease a standard 9x13 baking dish.
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Mix cooked pasta with pesto sauce until well combined. Add a layer of tomato sauce to the baking dish, followed by the pesto-coated pasta. Top with dollops of prepared ricotta mixture. Sprinkle with 1 cup of mozzarella cheese for extra cheesiness. Add remaining tomato sauce and sprinkle with additional mozzarella cheese.
04 -
Cover loosely with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and slightly browned. Serve warm.
# Notes:
01 -
Leftovers can be stored in a sealed container in the refrigerator for up to 3-4 days.
02 -
The addition of boiled pasta water to ricotta cheese enhances its creaminess.
03 -
You can prepare the components ahead of time and assemble on the day of serving.