Best 4 Baked Rotini Pasta With Ricotta Pesto Recipes

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Baked rotini pasta with ricotta pesto is a delicious and easy-to-make dish that is perfect for any occasion. The creamy ricotta pesto sauce, made with fresh basil, pine nuts, and Parmesan cheese, perfectly complements the tender rotini pasta. With its vibrant flavors and colors, this dish is sure to impress your family and friends. Whether you're looking for a quick weeknight meal or a special dish for a weekend gathering, this baked rotini pasta with ricotta pesto is sure to be a hit.

Here are our top 4 tried and tested recipes!

ROTINI PASTA BAKE



Rotini Pasta Bake image

My mother combined these ingredients to make a wonderful and convenient meal. To complete the meal serve with breadsticks and steamed asparagus.

Provided by Samantha Czajka

Categories     Main Dish Recipes     Pasta

Yield 8

Number Of Ingredients 7

1 (16 ounce) package rotini pasta
½ pound lean ground beef
1 teaspoon diced onion
1 teaspoon salt
¼ teaspoon ground black pepper
1 (28 ounce) jar spaghetti sauce
3 cups shredded mozzarella cheese

Steps:

  • In a large pot cook rotini pasta in boiling salted water until al dente. Drain.
  • Cook ground turkey or beef in medium skillet until brown. Add the diced onion, salt and pepper. Mix in half of the jar of spaghetti sauce.
  • In a large bowl add the browned beef mixture to the drained pasta and stir in the second half of the of spaghetti sauce. Pour mixture into a 2 quart baking dish. Cover with aluminum foil.
  • In a preheated 425 degree F (230 degree C) oven bake for 20 minutes. Remove foil, sprinkle shredded mozzarella cheese and return to oven for 5 to 10 minutes. Serve warm.

Nutrition Facts : Calories 487.2 calories, Carbohydrate 55.2 g, Cholesterol 56.4 mg, Fat 19.2 g, Fiber 4.5 g, Protein 23.5 g, SaturatedFat 8.8 g, Sodium 978.3 mg, Sugar 11 g

CREAMY PESTO PASTA BAKE RECIPE BY TASTY



Creamy Pesto Pasta Bake Recipe by Tasty image

Here's what you need: fresh basil, garlic, pine nuts, grated parmesan cheese, olive oil, cold water, heavy cream, salt, pepper, fusilli pasta, cherry tomato, grated parmesan cheese, mozzarella ball

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

4 cups fresh basil
2 cloves garlic
½ cup pine nuts
¾ cup grated parmesan cheese, grated
¾ cup olive oil
¼ cup cold water
½ cup heavy cream
1 teaspoon salt
½ teaspoon pepper
12 oz fusilli pasta, al dente
1 cup cherry tomato, halved
1 cup grated parmesan cheese
8 oz mozzarella ball

Steps:

  • To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
  • Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
  • Halve cherry tomatoes.
  • In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
  • Top with grated parmesan and mozzarella balls.
  • Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
  • Garnish with additional parmesan and fresh basil. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 1234 calories, Carbohydrate 71 grams, Fat 89 grams, Fiber 4 grams, Protein 42 grams, Sugar 6 grams

RIGATONI WITH RICOTTA CHEESE



Rigatoni With Ricotta Cheese image

This is very good. If you can't find the Barilla Al Forne Sauce, any spaghetti sauce tastes just great. I always use extra cheese in my recipes. I'm a cheese-a-holic. You know--admitting it is the first step LOL. Enjoy the recipe!

Provided by kzbhansen

Categories     Cheese

Time 2h10m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 7

1 (16 ounce) box rigatoni pasta
2 eggs
1 (15 ounce) ricotta cheese
3/4 cup parmesan cheese, grated
1 tablespoon parsley, dried
3 cups mozzarella cheese, shredded, divided
2 (26 ounce) jars pasta sauce, barilla al forne divided

Steps:

  • Preheat oven to 375°.
  • Spray a 9x13-inch pan with Pam.
  • Cook rigatoni as per directions on package; drain.
  • Beat eggs in a small bowl.
  • Stir in ricotta cheese, parmesan cheese and parsley.
  • To assemble casserole:.
  • Spread 2 cups pasta sauce to cover bottom of pan.
  • Place 1/2 of the cooked rigatoni over sauce; top with 1/2 the ricotta mixture dropped by spoonfuls.
  • Layer 1 cup mozzarella cheese, 2 cups pasta sauce, remaining rigatoni, and remaining ricotta mixture.
  • Top with 1 cup mozzarella, remaining pasta sauce then the last 1 cup of mozzarella cheese.
  • Cover with foil and bake 60-70 minutes until bubbly.
  • Uncover and continue cooking for another 5 minutes until cheese melts.
  • Let stand 15 minutes before serving.

BAKED ROTINI PASTA WITH RICOTTA PESTO



Baked Rotini Pasta With Ricotta Pesto image

If you like ricotta cheese and pesto, you will love this baked pasta dish which is finished in the oven to melt the mozzarella and Parmesan cheese which is sprinkled over the top of. So good!

Provided by Marie

Categories     High In...

Time 58m

Yield 2-4 serving(s)

Number Of Ingredients 10

1/2 cup packed basil leaves
1/4 cup chopped unblanched almonds
1 clove chopped garlic
1/2 teaspoon salt
1/4 cup olive oil
4 tablespoons grated parmesan cheese
12 ounces rotini pasta (spirals)
3 cups ricotta cheese
8 ounces shredded mozzarella cheese
black pepper

Steps:

  • Puree the basil leaves, almonds, garlic and salt together in a food processor.
  • With motor running, gradually add the olive oil thru the feeder tube.
  • Stir in 2 tablespoons of the Parmesan cheese and set aside.
  • Cook pasta in boiling salted water until still a little firm about 8 minutes, then drain.
  • In another bowl, combine pesto, ricotta, half the mozzarella and the black pepper.
  • Add the pasta and toss to blend.
  • Pour into a 1 1/2 quart shallow baking dish and top with the remaining 2 tablespoons of Parmesan and the rest of the mozzarella.
  • Bake at 350° for 30 minutes or until cheese is melted and bubbly.

Tips:

  • For a creamier pesto, use more olive oil or add a splash of cream.
  • If you don't have a food processor, you can make the pesto by hand. Simply chop the basil, garlic, pine nuts, and Parmesan cheese together until finely minced.
  • To make the dish vegetarian, omit the bacon or pancetta.
  • For a spicier dish, add a pinch of red pepper flakes to the pesto.
  • Serve the pasta immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Baked rotini pasta with ricotta pesto is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of creamy pesto, ricotta cheese, and crispy bacon or pancetta is sure to please everyone at the table. This dish is also a great way to use up leftover pasta. Simply cook the pasta according to the package directions, then toss it with the pesto, ricotta cheese, and bacon or pancetta. Bake until the cheese is melted and bubbly, and serve immediately.

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