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Pesto Rigatoni Pasta Bake with Ricotta Cheese Recipe
Ben Carraoli

Pesto Rigatoni Pasta Bake with Ricotta Cheese Recipe

I still remember the first time I pulled this pesto rigatoni pasta bake with ricotta cheese 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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Let the pasta bake rest for about 5 minutes before serving. This helps the layers set and makes serving much easier.

Notes

  • 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.