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Pesto Pasta Bake

Creamy Pesto Pasta Bake Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 1 lb rigatoni or penne pasta
  • 1 cup basil pesto
  • 1 cup whole-milk ricotta cheese
  • 1 large egg
  • 1/2 cup heavy cream
  • 2 cups shredded low-moisture mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 garlic clove, minced
  • Kosher salt and black pepper

Method
 

  1. Preheat oven to 375°F (190°C). Cook pasta in salted boiling water until al dente, about 8-10 minutes. Drain.
  2. Mix ricotta, egg, Parmesan, garlic, 1/2 tsp salt, and pepper until smooth.
  3. Toss drained pasta with pesto and heavy cream until coated.
  4. Layer half the pasta in a 9x13 dish. Spread ricotta mixture on top, sprinkle 1 1/2 cups mozzarella, then add remaining pasta and top with remaining 1/2 cup mozzarella. Bake 20-25 minutes until golden and bubbly. Rest 5 minutes before serving.

Notes

A 5-minute rest after baking helps the layers set so the dish holds its shape on the plate. If the mozzarella looks pale, broil for 1 minute at the very end for that crisp, stretchy crown.