Pesto Rigatoni Pasta Bake with Ricotta Cheese

Wooden spoon scooping from Pesto Pasta with Ricotta out of a baking dish

5 from 6 votes

Pesto Rigatoni Pasta Bake with Ricotta Cheese

Looking for an easy weeknight dinner? Look no further than this Pesto Rigatoni Pasta Bake with Ricotta Cheese. Packed with bold, savory flavors, this vegetarian pasta bake is a classic recipe that's perfect for the whole family. Savory homemade pesto, swirled with tangy ricotta cheese, and gooey melted parmesan. A simple yet satisfying, hassle-free meal that is perfect for busy evenings. Make ahead + Gluten-Free option.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Keyword: baked, cheese, dinner, easy, family-friendly, kid-friendly, lunch, one pot, pesto, quick

Servings: servings

Calories: 757kcal

Author: Shanika

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!)

US Customary - Metric

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.

HOMEMADE PESTO SAUCE:

See my Homemade Pesto Sauce recipe for instructions.

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