Pesto Rigatoni Pasta Bake with Ricotta Cheese

Who doesn’t love a good pasta bake? It’s the ultimate comfort food, combining the delicious flavors of pasta, cheese, and sauce, all baked to perfection. Today, we’re diving into a mouthwatering recipe for Pesto Rigatoni Pasta Bake with Ricotta Cheese. This dish is not only incredibly tasty but also super easy to prepare, making it perfect for busy weeknights or a cozy weekend dinner.

Making the Pesto Sauce

Start by preparing the homemade pesto. Combine the fresh basil leaves, grated Parmesan cheese, pine nuts, and garlic cloves in a food processor. Pulse until the ingredients are finely chopped. With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined. Season with salt and pepper to taste. If you have leftover pesto, store it in an airtight container in the refrigerator for up to a week.

Preparing the Rigatoni Pasta

Cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. This will also help prevent the pasta from sticking together.

Combining Ingredients

In a large mixing bowl, combine the cooked rigatoni pasta with the homemade pesto sauce. Add the ricotta cheese and mix until the pasta is evenly coated. If you like, you can also mix in some halved cherry tomatoes for a burst of freshness and color.

Assembling the Pasta Bake

Preheat your oven to 375°F (190°C). Grease a large baking dish with olive oil. Layer half of the pasta mixture in the dish, then sprinkle with half of the shredded mozzarella cheese. Repeat with the remaining pasta and cheese. Pour the heavy cream evenly over the top to help the dish stay moist and creamy. Finish by sprinkling the grated Parmesan cheese on top.

Baking Instructions

Bake the pasta in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown. Check the dish occasionally to ensure it doesn’t overcook. Once done, let it cool for a few minutes before serving.

Serving Suggestions

Serve the Pesto Rigatoni Pasta Bake with a simple green salad or garlic bread for a complete meal. Garnish with fresh basil leaves and a sprinkle of extra Parmesan cheese for an added touch of elegance.

Health Considerations

Nutritional Information

This dish is rich in carbohydrates, protein, and healthy fats. To make it lighter, consider using whole-grain pasta and low-fat cheese.

Tips for a Healthier Version

For a healthier twist, you can add more vegetables like spinach, zucchini, or bell peppers to the pasta bake. You can also use a light ricotta cheese or a dairy-free alternative to reduce the calorie content.

Flavor Variations

Using Different Types of Pasta

Feel free to experiment with different types of pasta such as penne, fusilli, or even spaghetti. Each type of pasta will give the dish a unique texture and appearance.

Adding Vegetables or Proteins

Incorporate vegetables like spinach, bell peppers, or mushrooms for added nutrition and flavor. You can also add cooked chicken, sausage, or shrimp for a protein boost.

Tips for Perfect Pasta Bakes

Best Practices

Ensure you cook the pasta just until al dente, as it will continue to cook in the oven. Layering the ingredients evenly will help achieve a consistent texture throughout the dish.

Common Mistakes to Avoid

Avoid overcooking the pasta before baking, as it can become mushy. Also, be careful not to skimp on the cheese and cream, as these ingredients help keep the dish moist and flavorful.

Tips for Creamy Ricotta

Ensuring the Right Texture

Mix the ricotta with a bit of cream or milk to achieve a smooth and creamy consistency. Adding a pinch of nutmeg can also enhance the flavor.

Adding Extra Flavors

You can mix fresh herbs, garlic, or lemon zest into the ricotta for added depth of flavor. This will elevate the overall taste of the dish.

Storage and Reheating

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors will meld together, making it even more delicious the next day.

Best Ways to Reheat Without Losing Flavor

Reheat the pasta bake in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. Adding a splash of milk or cream can help restore its creamy texture.

Frequently Asked Questions

Can you make this dish ahead of time?

Yes, you can assemble the pasta bake a day ahead and store it in the refrigerator. Bake it just before serving.

What type of pasta works best?

Rigatoni is ideal for this recipe, but other sturdy pasta shapes like penne or fusilli work well too.

Can you use store-bought pesto?

Absolutely! Store-bought pesto can be a great time-saver. Just ensure it’s of good quality for the best flavor.

How to make it vegetarian?

This dish is already vegetarian, but you can make it vegan by using dairy-free cheese and cream substitutes.

How to keep the pasta from drying out?

Make sure to cover the pasta with enough sauce and cheese, and don’t overbake it. Adding a bit of cream before baking helps keep it moist.

Conclusion

Pesto Rigatoni Pasta Bake with Ricotta Cheese is a delightful dish that’s sure to impress your family and friends. With its creamy, cheesy layers and fresh pesto flavor, it’s a meal that’s both comforting and elegant. Whether you’re looking for a quick weeknight dinner or a special weekend treat, this recipe is a winner. Give it a try and enjoy the deliciousness!

FAQs

1. Can you make this dish ahead of time?
   • Yes, assemble it a day ahead and bake when ready.
2. What type of pasta works best?
   • Rigatoni is ideal, but penne or fusilli are great alternatives.
3. Can you use store-bought pesto?
   • Yes, just ensure it’s high quality.
4. How to make it vegetarian?
   • It’s already vegetarian, but use dairy-free substitutes for a vegan version.
5. How to keep the pasta from drying out?
   • Cover with enough sauce and cheese, and add cream before baking.
     Yield: 6

     Pesto Rigatoni Pasta Bake with Ricotta Cheese

     

     Print

     Who doesn't love a good pasta bake? It's the ultimate comfort food, combining the delicious flavors of pasta, cheese, and sauce, all baked to perfection. Today, we're diving into a mouthwatering recipe for Pesto Rigatoni Pasta Bake with Ricotta Cheese. This dish is not only incredibly tasty but also super easy to prepare, making it perfect for busy weeknights or a cozy weekend dinner.

     Prep Time 15 minutes

     Cook Time 30 minutes

     Ingredients

     • SIMPLE PESTO SAUCE:
     • 1 cup Homemade Pesto Sauce
     • PASTA BAKE:
     • 1 (16 oz.) package rigatoni pasta, organic (You can also use ANY other pasta shape as desired)
     • 1 tablespoon Extra virgin olive oil + 1 Tbsp
     • 1 (15 oz.) can organic tomato sauce
     • 4 cups ricotta cheese (I use Part Skim; You can use regular if preferred)
     • 3 cups shredded mozzarella cheese, organic
     • 1 cup freshly-grated parmesan cheese
     • 2-3 Tbsps pasta water (See Notes for Instructions!)

     Instructions

     COOK THE PASTA:

     • Begin by cooking rigatoni pasta according to the directions of the packaging (about 8-10 minutes) and drain (leaving aside 2-3 Tbsps of pasta water for later).

     • Meanwhile, add ricotta cheese and a few Tbsps (2-3 at most) of pasta water and stir using a spatula until smooth. Fold in parmesan cheese and place it in the refrigerator until ready to use.

     • Preheat oven to 400 degrees Fahrenheit and lightly grease a standard 9x13 baking dish.

       TO MAKE THE PASTA BAKE:

       • Add drained cooked pasta together with the pesto sauce and gently stir until everything is well incorporated.
       • Add a bit of the tomato sauce to the base of the baking dish and add pasta-pesto mixture and top with dollops of the ricotta cheese mixture. Then Sprinkle a nice layer of mozzarella cheese (1 cup) for extra cheesiness.
       • Top with remaining tomato sauce and sprinkle with mozzarella cheese again.

       BAKE EVERYTHING:

       • Loosely cover with foil and bake for 20-25 minutes. Remove foil paper and bake for another 5 minutes or so, until cheese has fully melted and browned slightly.
       • Remove from oven and serve with your favorite salad or bread.
       • Bon Appetit!

     Notes

     • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
     • BOILED PASTA WATER:Since ricotta cheese usually comes out a bit thick, the trick to the ultimate creaminess is in mixing in a bit of the boiled pasta water.
     • MAKE AHEAD:Cook your pasta and let it cool completely before storing in an air-tight refrigerator for 3-5 days. In a bowl, combine your ricotta and parmesan and place in an air tight container to refrigerate overnight as well. make the pesto sauce and add to an airtight container and refrigerate as well. On the day of, remove everything to room temp., about 10-15 minutes and continue assembly STEPS.

     Nutrition Information:

     
     Amount Per Serving: Calories: 757