One Pot Spicy Pesto Cheese Baked Rigatoni Recipe

One Pot Spicy Pesto Cheese Baked Rigatoni is a flavorful and comforting dish that’s perfect for weeknight dinners or special occasions. Combining the rich taste of pesto, a kick of spice, and gooey cheese, this recipe is both easy to make and satisfying to eat. Plus, it all comes together in one pot, making cleanup a breeze.

Ingredients

Main Ingredients:

• 1 lb rigatoni pasta
• 2 cups marinara sauce
• 1 cup basil pesto
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1/2 tsp red pepper flakes (adjust to taste)
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 2 tbsp olive oil
• Fresh basil, chopped (for garnish)
• Salt and pepper to taste

Optional Add-Ins:

• 1 cup cooked chicken, diced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup baby spinach, chopped

Preparation

Prepping the Ingredients:

1. Cook the rigatoni according to the package instructions until al dente. Drain and set aside.
2. Mince the garlic and chop any additional add-ins.

Choosing the Right Pot:

1. Use a large, oven-safe pot or Dutch oven for even cooking and easy transfer to the oven.

Recipe Steps

Cooking the Rigatoni:

1. Preheat your oven to 375°F (190°C).
2. In the large pot, heat olive oil over medium heat.
3. Add minced garlic and red pepper flakes, cooking until fragrant, about 1-2 minutes.

Preparing the Pesto Cheese Sauce:

1. Stir in the marinara sauce, basil pesto, and heavy cream.
2. Add salt and pepper to taste, and let the sauce simmer for 5 minutes.

Combining Ingredients

Mixing the Pasta and Sauce:

1. Add the cooked rigatoni to the pot, stirring until the pasta is well-coated with the sauce.
2. Fold in the ricotta cheese and half of the shredded mozzarella cheese.

Adding the Cheese:

1. Sprinkle the remaining mozzarella cheese and grated Parmesan cheese evenly over the top of the pasta.

Baking the Dish

Final Touches:

1. Transfer the pot to the preheated oven.
2. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.

Checking for Doneness:

1. Ensure the cheese is fully melted and the pasta is heated through.
2. The top should be lightly browned and crispy.

Serving Suggestions

What to Serve with Baked Rigatoni:

1. Serve with a side of garlic bread or a simple green salad.
2. Pair with a glass of red wine for a complete meal.

Garnishing Ideas:

1. Garnish with freshly chopped basil and a sprinkle of red pepper flakes for extra flavor and color.
2. Add a drizzle of extra virgin olive oil before serving.

Tips for Success

Perfecting the Texture:

1. Cook the pasta al dente to prevent it from becoming mushy during baking.
2. Adjust the amount of heavy cream for a creamier sauce.

Balancing Flavors:

1. Taste the sauce before baking and adjust the seasoning as needed.
2. Add more red pepper flakes if you prefer a spicier dish.

Variations

Vegetarian Option:

1. Omit the chicken and add more vegetables like zucchini or bell peppers.
2. Use a plant-based pesto for a vegan version.

Extra Spicy Option:

1. Increase the amount of red pepper flakes or add a dash of hot sauce.
2. Top with sliced jalapeños before baking.

Storage Tips

How to Store Leftovers:

1. Store in an airtight container in the refrigerator for up to 3 days.
2. Freeze individual portions for up to 3 months.

Reheating Instructions:

1. Reheat in the oven at 350°F (175°C) until warmed through.
2. Alternatively, microwave individual portions on medium heat for 2-3 minutes.

FAQs

1. Can I Use a Different Type of Pasta?
   • Yes, penne or ziti work well as substitutes for rigatoni.
2. How Long Does This Dish Stay Fresh?
   • It stays fresh in the refrigerator for up to 3 days.
3. Can I Make This Dish Ahead of Time?
   • Yes, prepare the dish and refrigerate before baking. Add extra baking time if baking from cold.
4. How Do I Prevent the Pasta from Drying Out?
   • Ensure the pasta is well-coated with sauce before baking and cover with foil if needed.
5. What Can I Substitute for Pesto?
   • Use a sun-dried tomato pesto or a homemade herb sauce as an alternative.

Conclusion

One Pot Spicy Pesto Cheese Baked Rigatoni is a delicious, comforting dish that’s perfect for any occasion. With its combination of spicy pesto, creamy cheese, and hearty pasta, it’s sure to become a family favorite. Give this recipe a try and enjoy a flavorful meal with minimal cleanup!

Yield: 8

One Pot Spicy Pesto Cheese Baked Rigatoni Recipe

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One Pot Spicy Pesto Cheese Baked Rigatoni is a flavorful and comforting dish that's perfect for weeknight dinners or special occasions. Combining the rich taste of pesto, a kick of spice, and gooey cheese, this recipe is both easy to make and satisfying to eat. Plus, it all comes together in one pot, making cleanup a breeze.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 shallot chopped
• 3/4 pound ground spicy Italian chicken sausage
• 4 cloves garlic, minced or grated
• 2 (28 ounce) cans crushed San Marzano tomatoes
• 1/2 cup vodka (chicken broth or water also work)
• 3/4 cup basil pesto homemade or store-bought
• 2 teaspoons dried oregano
• 1 teaspoon dried rosemary plus fresh rosemary for serving
• kosher salt and pepper
• 1 pound dry rigatoni pasta
• 2 cups shredded kale
• 2 cups shredded fontina cheese
• 8 ounces mozzarella, torn

Instructions

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large pot over high heat. When the oil shimmers, add the shallot and cook until fragrant, about 3 minutes. Add the chicken sausage and brown all over, about 5 to 8 minutes. Stir in the garlic, cook another minute. Slowly add the tomatoes, vodka, 1/2 cup pesto, oregano, rosemary, and a pinch each of salt and pepper. Then add 2 1/2 cups water, the pasta, and kale. Increase the heat to medium-high. Bring the mixture to a boil. Stir frequently until the pasta is al dente, about 8-10 minutes. 
• If needed, transfer the pasta to a baking dish. Top with the fontina cheese, then drizzle the remaining 1/4 cup basil pesto evenly over everything. Add the mozzarella.
• Transfer the baking dish to the oven and bake 20-25 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh rosemary. Enjoy!