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Pesto Rigatoni Pasta Bake with Ricotta Cheese

This Pesto Rigatoni Pasta Bake with Ricotta Cheese offers a creamy, herb-infused delight, ideal for cozy gatherings and family dinners, bursting with flavor an…

Ingredients

  • 12 oz rigatoni pasta
  • 1 cup homemade pesto
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cherry tomatoes halved
  • 2 tablespoons olive oil

Instructions

  • Preheat the oven to 375°F (190°C).
  • Cook the rigatoni according to package instructions until al dente, then drain.
  • In a large mixing bowl, combine the cooked rigatoni, pesto, ricotta, salt, and pepper.
  • Fold in cherry tomatoes gently to avoid squashing them.
  • Grease a large baking dish with olive oil and pour in the pasta mixture evenly.
  • Sprinkle mozzarella and Parmesan cheese evenly over the top.
  • Cover the dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden.
  • Let it cool for a few minutes before serving. Garnish with more fresh basil if desired.