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Pesto Rigatoni Pasta Bake with Ricotta Cheese Recipe | Cheesy & Delicious

I still remember the first time I pulled this Pesto Rigatoni Pasta Bake with Ricotta Cheese Recipe out of the oven—the aroma alone told me it was going to be special. I had just finished swirling creamy ricotta into vibrant pesto-coated pasta, and it already felt comforting before the first bite.

When I finally tasted it, the balance of herby freshness and rich, cheesy goodness completely won me over. This is the kind of baked pasta I make when I want something cozy but not heavy. If you love easy, flavorful pasta dishes that feel homemade and satisfying, similar to my Easy Chicken Florentine Recipe, this one is going to be a favorite in your kitchen too.

Ingredients Section

Rigatoni pasta – 16 oz: The ridges and tube shape hold pesto and ricotta well, giving you flavor in every bite.
Fresh basil pesto – 1½ cups: Fresh or high-quality store-bought pesto provides the best herby flavor without excess oil.
Ricotta cheese – 1½ cups: Whole-milk ricotta makes the bake creamy and rich; draining excess liquid prevents sogginess.
Mozzarella cheese – 2 cups, freshly shredded: Freshly grated mozzarella melts smoother than pre-shredded cheese.
Parmesan cheese – ½ cup, freshly grated: Adds nutty depth and savory flavor; always grate fresh for best results.
Olive oil – 1 tablespoon: Lightly coats pasta to prevent sticking and enhances richness.
Garlic – 2 cloves, minced: Fresh garlic boosts aroma and deepens the pesto flavor.
Italian seasoning – 1 teaspoon: Enhances herbal notes without overpowering the dish.
Salt – to taste: Essential for seasoning pasta water and balancing flavors.
Black pepper – ½ teaspoon: Adds subtle heat and depth to the creamy sauce.
Red pepper flakes (optional) – ¼ teaspoon: Brings a gentle kick that complements the pesto beautifully.

Note: This ingredient quantity serves 4–6 people as a complete meal. You can also enjoy this with a lighter protein side, like Baked Black Pepper Ranch Chicken Fingers with Honey Mustard Recipe for a complete dinner.

Variations

Dairy-free option: Use dairy-free ricotta and mozzarella along with vegan pesto made without parmesan cheese.
Protein boost: Add cooked shredded chicken, grilled shrimp, or crispy tofu to make the dish more filling.
Vegetable-loaded version: Mix in roasted cherry tomatoes, zucchini, mushrooms, or fresh spinach for extra nutrients.
Extra cheesy twist: Add crumbled feta or goat cheese for a sharper, more complex flavor.
Spicy upgrade: Increase red pepper flakes or add a drizzle of chili oil before serving.
Gluten-free alternative: Swap regular rigatoni with gluten-free pasta and cook just until al dente.

Cooking Time

Here’s how long you’ll need from start to finish:

Prep Time: 15 minutes
Cooking Time: 25–30 minutes
Total Time: About 45 minutes

Equipment You Need

Large pot – for boiling the pasta evenly
Colander – to drain the pasta properly
Mixing bowl – to combine pesto, ricotta, and pasta
Baking dish – to bake everything together
Wooden spoon or spatula – for gentle mixing

How to Make Pesto Rigatoni Pasta Bake with Ricotta Cheese Recipe?

This recipe comes together in simple stages and doesn’t require any complicated steps.

Boil the Pasta

Start by bringing a large pot of salted water to a rolling boil. Cook the rigatoni until just al dente, since it will continue cooking in the oven. Drain well and toss lightly with olive oil to prevent sticking.

Prepare the Pesto Ricotta Mixture

In a large bowl, combine ricotta cheese, pesto, minced garlic, Italian seasoning, black pepper, and red pepper flakes if using. Mix gently until everything is well blended and creamy.

Combine Pasta and Sauce

Add the cooked rigatoni to the pesto-ricotta mixture. Stir slowly so the pasta gets evenly coated without breaking. This step ensures every bite is flavorful.

Assemble the Pasta Bake

Transfer half of the pasta mixture into a greased baking dish. Sprinkle with a layer of mozzarella and parmesan, then add the remaining pasta and top with the rest of the cheese.

Bake Until Golden

Place the dish in a preheated oven at 375°F (190°C). Bake uncovered until the cheese is melted, bubbly, and lightly golden on top.

Rest and Serve

Let the pasta bake rest for about 5 minutes before serving. This helps the layers set and makes serving much easier.

Additional Tips for Making This Recipe Better

After making this recipe several times, I’ve picked up a few tricks that really elevate it:

I always undercook the pasta slightly so it stays firm after baking.
Draining ricotta for a few minutes prevents excess moisture in the bake.
I sometimes drizzle a little extra pesto on top after baking for fresh flavor.
Using a mix of mozzarella and parmesan gives the best melt and taste.
I’ve found that letting it rest briefly makes the texture perfect for serving.

How to Serve Pesto Rigatoni Pasta Bake with Ricotta Cheese Recipe?

This dish looks beautiful straight from the oven, but a few finishing touches make it even better. I like serving it with a fresh green salad dressed lightly with lemon vinaigrette. A sprinkle of fresh basil leaves or extra parmesan on top adds color and aroma. Garlic bread or crusty bread on the side is perfect for scooping up any creamy sauce left on the plate.

Nutritional Information

This is an approximate breakdown per serving:

Calories: Provides comforting energy without being overly heavy
Protein: Comes mainly from ricotta, mozzarella, and parmesan
Carbohydrates: Supplied by rigatoni for sustained energy
Fat: Balanced fats from cheese, pesto, and olive oil

Make Ahead and Storage

This recipe is great for planning ahead and leftovers.

Make Ahead

You can assemble the entire pasta bake up to a day in advance. Cover tightly and refrigerate, then bake when ready, adding a few extra minutes to the cooking time.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually deepen overnight.

Freezing and Reheating

Freeze the baked or unbaked pasta for up to 2 months. Thaw overnight in the fridge and reheat in the oven until warmed through for best texture.

Why You’ll Love This Recipe?

There are so many reasons this pesto rigatoni pasta bake keeps coming back to my table:

It’s easy to prepare with simple, everyday ingredients and minimal effort.
The combination of pesto and ricotta is creamy, fresh, and incredibly comforting.
It’s versatile enough for weeknight dinners, meal prep, or gatherings.
You can customize it easily with proteins, veggies, or dietary swaps.
Every bite feels rich and satisfying without being overly heavy.

If you’re looking for a baked pasta recipe that’s comforting, flavorful, and reliable, this pesto rigatoni pasta bake with ricotta cheese is one you’ll want to make again and again.

Ben Carraoli