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
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.)
Preheat oven to 350 degrees.
In a medium-size bowl, mix pesto with ricotta. Add olive oil, salt and pepper. Transfer to a pastry bag.
Line a 10-inch springform pan with olive oil. Carefully place cooked rigatoni upright in the pan so that they are all touching and resemble a honeycomb. Fill each rigatoni with pesto and ricotta mixture. Top with tomato sauce, and cover with shredded mozzarella. Bake for 20 to 25 minutes until cheese is golden and bubbly.
Let cool for 10 to 15 minutes. Run a knife along the edge of the pan to help release the pie from the pan. Remove the ring. Garnish with fresh basil, and serve!