Baked Rigatoni Pesto Pie

Get a perfect bite every time by filling each rigatoni with a pesto and ricotta mix topped with sauce and cheese.


  • 1 pound large rigatoni
  • 2 tablespoons salt, divided
  • 2 cups pesto
  • 1 cup ricotta
  • 2 tablespoons olive oil
  • 1 teaspoon fresh ground black pepper
  • 1 1/2 cups tomato sauce
  • 2 cups shredded mozzarella
  • 2 tablespoons basil, chopped


  1. In a pot of boiling, salted water, cook the rigatoni until al dente. (Pasta should be firm enough to stand up in the springform pan.)
  2. Preheat oven to 350 degrees.

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