Description
A creamy, savory baked pasta dish featuring rigatoni tossed in a rich pesto and cheese sauce, topped with golden, garlicky panko breadcrumbs for a satisfying crunch.
Ingredients
Scale
- 1 pound dry rigatoni pasta
- 1 cup fresh basil pesto (genovese)
- 1/2 cup heavy cream OR 1 cup whole-milk ricotta
- 1.5 cups shredded low-moisture mozzarella cheese
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 cup panko breadcrumbs
- 3 cloves fresh garlic, minced
- 3 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
- Reserved pasta water as needed
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente (1-2 minutes less than package directions). Reserve 1 cup of pasta water before draining.
- While pasta boils, heat olive oil in a small skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add panko breadcrumbs and a pinch of salt. Toast for 3-5 minutes until golden and crispy. Remove from heat.
- In a large mixing bowl, whisk together pesto, heavy cream (or ricotta), and half of the Parmesan cheese. Add a splash of reserved pasta water if the mixture is too thick.
- Add the drained rigatoni to the sauce bowl. Toss to coat. Add shredded mozzarella and toss again.
- Transfer pasta mixture to a 9×13 inch baking dish. Spread evenly. Sprinkle remaining Parmesan and the toasted garlic breadcrumbs over the top.
- Preheat oven to 375°F (190°C). Bake for 20-25 minutes until cheese is bubbly and breadcrumbs are golden. Cover loosely with foil if breadcrumbs brown too quickly.
- Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh basil if desired.
Notes
Reserve pasta water to help emulsify the sauce. Toast breadcrumbs on medium-low heat to prevent burning. Let the dish rest before serving to allow the sauce to set. For leftovers, reheat in the oven or air fryer to restore breadcrumb crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 650
- Sugar: 4
- Sodium: 800
- Fat: 35
- Saturated Fat: 12
- Carbohydrates: 60
- Fiber: 3
- Protein: 22
Keywords: baked pasta, pesto rigatoni, garlic breadcrumbs, easy dinner, comfort food, Italian pasta, weeknight meals