Baked Rigatoni with Spinach Pesto, Ricotta, and Peas
This baked rigatoni is a vibrant twist on classic baked pasta. It’s layered with creamy spinach pesto, fresh ricotta, and sweet green peas, creating a perfectly balanced dish — rich yet light, cheesy yet fresh. Every bite bursts with basil, garlic, and Parmesan goodness. Great for weeknight dinners or cozy weekends!
⏱ Time
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients
For the Spinach Pesto
2 cups fresh spinach leaves
1 cup fresh basil leaves
¼ cup toasted pine nuts (or walnuts)
1 large garlic clove
½ cup grated Parmesan cheese
½ cup extra virgin olive oil
Juice of ½ lemon
Salt and pepper, to taste
For the Pasta Bake
12 oz (340 g) rigatoni pasta
1 cup ricotta cheese
1 cup frozen peas, thawed
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese (for topping)
½ cup pasta cooking water
1 tbsp olive oil
Salt and pepper, to taste
Instructions
Step 1: Make the Pesto
1. In a food processor, combine spinach, basil, pine nuts, garlic, Parmesan, lemon juice, salt, and pepper.
2. Pulse until finely chopped.
3. Stream in olive oil while blending until smooth and creamy. Taste and adjust seasoning.
Step 2: Cook the Pasta
1. Boil rigatoni in salted water until al dente (about 10 minutes).
2. Reserve ½ cup pasta water, then drain.
Step 3: Combine
1. In a large bowl, mix warm pasta with the pesto and ½ cup reserved pasta water until evenly coated.
2. Add peas and ricotta cheese. Gently fold everything together — you want creamy pockets of ricotta throughout.
3. Season with salt and pepper to taste.
Step 4: Assemble and Bake
1. Preheat oven to 375°F (190°C).
2. Grease a medium baking dish with olive oil.
3. Pour the pasta mixture into the dish. Top with mozzarella and sprinkle Parmesan over it.
4. Bake uncovered for 20–25 minutes, until the top is golden and bubbly.
Step 5: Serve
Let it cool slightly before serving.
Garnish with a drizzle of olive oil, extra Parmesan, or a few basil leaves.
Notes and tips
Make it ahead: Assemble the pasta, cover, and refrigerate for up to 24 hours. Bake when ready.
Add protein: Toss in shredded rotisserie chicken or cooked shrimp before baking.
Nut-free option: Use sunflower seeds or omit nuts entirely.
Extra creamy: Mix ¼ cup heavy cream or mascarpone into the ricotta mixture.
❓ Frequently asked questions FAQs
Q: Can I use store-bought pesto?
A: Yes, just mix it with a handful of chopped spinach to add freshness and color.
Q: Can I make this gluten-free?
A: Absolutely — use gluten-free rigatoni or penne pasta.
Q: Do the peas need to be cooked first?
A: No, just thaw them; they’ll cook perfectly in the oven.
Nutritional Information
Calories: 470
Protein: 20g
Fat: 25g
Carbohydrates: 40g
Fiber: 5g
Sodium: 420mg