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One Pot Spicy Pesto Cheese Baked Rigatoni Recipe
Ben Carraoli

One Pot Spicy Pesto Cheese Baked Rigatoni Recipe

The first time I made this One Pot Spicy Pesto Cheese Baked Rigatoni, I couldn’t get over how incredible it smelled while baking. The luxurious aroma of spicy tomato pesto sauce mingled with melting cheese felt downright irresistible!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner
Calories: 668
Ingredients Method

Ingredients
  

  • 2 tbsp extra-virgin olive oil perfect for sautéing the aromatics without overpowering the dish
  • 1 shallot chopped (adds a sweet, mild onion flavor)
  • ¾ lb ground spicy Italian chicken sausage brings bold, rich spice to the sauce
  • 4 garlic cloves minced (packs an aromatic, savory punch)
  • 2 cans 28 oz each of crushed San Marzano tomatoes (a must for that authentic sweet and tangy tomato base)
  • ½ cup vodka or chicken broth vodka adds depth, but broth works great if you’d rather skip alcohol
  • ¾ cup basil pesto injects freshness and herbaceous flavor
  • 2 tsp dried oregano classic Italian herb for warmth and depth
  • 1 tsp dried rosemary earthy and fragrant, a little goes a long way
  • Salt and pepper to taste season everything to your personal preference
  • 1 lb dry rigatoni pasta rigatoni holds the sauce perfectly with its ridged surface
  • 2 cups shredded kale sneaks in a healthy dose of greens
  • 2 cups shredded fontina cheese melts smooth and adds creaminess
  • 8 oz mozzarella torn (moist and gooey, making it extra cheesy)

Method
 

  1. Begin by heating olive oil in a large pot over medium heat. Sauté the chopped shallot until softened and fragrant. Add the chicken sausage, breaking it up with your spoon, and cook for 5–8 minutes until browned. Stir in the minced garlic, letting it cook for about 30 seconds to release its aroma.
  2. Pour the crushed San Marzano tomatoes into the pot and follow with the vodka or chicken broth. Stir in the pesto, oregano, rosemary, and a pinch of salt and pepper for seasoning. Lower the heat and simmer, allowing the sauce to reduce slightly and flavors to meld beautifully.
  3. Add 2½ cups of water directly to the sauce, then stir in the uncooked rigatoni and shredded kale. Increase the heat to bring it all to a boil, stirring occasionally to keep the pasta from sticking. Cook until the rigatoni is just al dente, as it will finish cooking in the oven.
  4. Once the pasta is tender, mix in half of the shredded fontina cheese until melted and creamy. If your pot is oven-safe, spread the remaining fontina, torn mozzarella, and extra dollops of pesto on top. Otherwise, transfer everything to a greased baking dish before adding the cheeses.
  5. Preheat your oven to 350°F. Bake your dish uncovered for 20–25 minutes, or until the cheese is bubbly and golden with a crunchy, crispy top. Garnish with a sprinkle of fresh rosemary or basil and serve it hot