Zesty One Pot Spicy Pesto Cheese Baked Rigatoni Recipe

Craving a mouthwatering one pot spicy pesto cheese baked rigatoni that combines comfort and zest in every forkful?

Pasta enthusiasts will adore this simple yet bold culinary creation that promises minimal cleanup and maximum flavor.

Creamy cheese melts into vibrant pesto, creating a sauce that hugs each rigatoni perfectly.

Spices dance through the dish, bringing unexpected warmth and depth to your dinner table.

Italian-inspired ingredients merge seamlessly, promising a meal that feels both sophisticated and wonderfully approachable.

Home cooks can whip up this delectable recipe with just a handful of pantry staples and a single pot.

Let’s transform an ordinary weeknight into an extraordinary dining experience that will have everyone asking for seconds.

Suggested Pairings For Spicy Rigatoni

• Rustic Italian Feast: Pair this spicy pesto rigatoni with a crisp arugula salad dressed in lemon vinaigrette for a refreshing contrast.
• Cozy Comfort Plate: Serve alongside warm garlic bread or focaccia to soak up the delicious sauce and add extra texture to your meal.
• Wine Lover's Companion: Complement the dish's rich flavors with a medium-bodied red wine like Chianti or a crisp white like Pinot Grigio that balances the spicy and creamy elements.
• Herb Garden Garnish: Sprinkle fresh chopped basil or extra rosemary on top just before serving to enhance the aromatic pesto notes and add a vibrant green touch.

Proper Storage For Baked Rigatoni

• Store leftovers in an airtight container for up to 4 days. Cool completely before sealing to prevent moisture buildup.
• Transfer portions to freezer-safe containers or zip-lock bags. Freeze for maximum 3 months. Label with date and contents.
• Preheat oven to 350°F. Place pasta in oven-safe dish, cover with foil to prevent drying. Warm for 15-20 minutes, stirring halfway through.
• Place single serving in microwave-safe dish. Add splash of water to maintain moisture. Heat in 30-second intervals, stirring between each, until heated thoroughly.

FAQs

• Can I use a different type of pasta?

Yes, you can substitute rigatoni with penne, ziti, or other short tube-shaped pasta. Just maintain the same cooking time and liquid ratio.

• Is it possible to make this dish vegetarian?

Absolutely! Replace chicken sausage with plant-based sausage or additional vegetables like mushrooms or bell peppers.

• What if I don't have vodka?

No worries. You can substitute vodka with white wine or additional chicken broth to maintain the liquid volume and add depth of flavor.

• Can I prepare this dish ahead of time?

Yes, you can assemble the entire dish before baking and refrigerate for up to 24 hours. Just add an extra 5-10 minutes to the baking time when cooking from cold.

Why One Pot Spicy Pesto Rigatoni

• Conquer One-Pot Cooking Magic: Simplify your meal prep with this single-pot wonder that reduces cleanup and maximizes flavor in every bite.
• Customize Your Comfort: Easily swap ingredients like using vegetarian sausage or different greens to match your dietary preferences and pantry supplies.
• Pack Nutrient-Powered Punch: Combine protein-rich chicken sausage, hearty kale, and vibrant herbs to create a balanced, satisfying meal that nourishes your body.
• Quick Crowd-Pleaser Potential: Perfect for casual family dinners or impromptu gatherings, this cheesy pasta dish delivers impressive restaurant-quality results with minimal effort.

Ingredients For Spicy Pesto Rigatoni

• Chicken Sausage: A flavorful and lean protein that adds depth to the pasta dish.
• Kale: A nutrient-dense leafy green that provides extra nutrition and texture.

• Fontina Cheese, Mozzarella Cheese: Creamy cheeses that create a rich, melty topping for the pasta.

• Shallot, Garlic: Aromatic ingredients that build a robust flavor base for the dish.
• Oregano, Rosemary: Fragrant herbs that add complexity and Mediterranean-inspired seasoning.
• Olive Oil: A heart-healthy oil used for sautéing and adding a smooth texture.

• Tomatoes: Provide a tangy and juicy base for the pasta sauce.
• Vodka: Adds depth and helps release flavors in the sauce.
• Basil Pesto: A vibrant, herbal sauce that brings fresh and intense flavor to the dish.

• Rigatoni: A hearty pasta shape that captures sauce well.
• Salt, Pepper: Essential seasonings that balance and enhance the overall taste.
• Water: Used to cook the pasta and create the right sauce consistency.

How To Bake Spicy Pesto Rigatoni

Step 1: Warm Up the Oven

Preheat your oven to 350 degrees Fahrenheit to get ready for the delicious baking process.

Step 2: Sizzle the Shallots

Heat olive oil in a large pot over high heat.

When the oil starts to shimmer, add shallots and cook until they release their aromatic flavors, about 3 minutes.

Step 3: Brown the Chicken Sausage

Add chicken sausage to the pot and brown it on all sides, which should take around 5 to 8 minutes.

Toss in the garlic and cook for an additional minute to enhance the flavor.

Step 4: Create the Sauce Base

• Tomatoes
• Vodka
• Pesto
• Oregano
• Rosemary
• Salt
• Pepper

Add water and pasta, then toss in kale.

Increase heat to medium-high and bring the mixture to a boil.

Stir frequently until the pasta reaches al dente texture, about 8-10 minutes.

Step 5: Add the Cheesy Goodness

Sprinkle fontina cheese over the pasta.

Drizzle the remaining basil pesto evenly across the top.

Scatter mozzarella cheese for extra melty deliciousness.

Step 6: Bake to Perfection

Transfer the dish to the oven and bake for 20-25 minutes.

Look for a golden-brown cheese topping and a bubbling surface.

Let it cool for 5 minutes before serving.

Step 7: Garnish and Serve

Finish with fresh rosemary sprigs.

Serve hot and enjoy the incredible flavors of this one-pot wonder!

Tips For Perfect Pesto Rigatoni

• Stir frequently during cooking to prevent sticking and ensure even al dente pasta throughout the dish.
• Adjust heat by adding red pepper flakes or selecting spicier chicken sausage for more intense flavor.
• Let the dish rest 5 minutes after baking to allow cheese to set and create a creamy, cohesive texture.
• Assemble the entire dish in advance and refrigerate, then bake when ready to serve for convenient meal planning.
• Swap kale with spinach or add extra vegetables like zucchini or bell peppers for increased nutritional value.

Flavor Twists For Baked Rigatoni

• Vegetarian Delight: Replace chicken sausage with plant-based sausage or crumbled tofu, keeping all other ingredients the same for a meatless version.
• Gluten-Free Option: Swap rigatoni with gluten-free pasta and ensure pesto is made without traditional wheat-based ingredients.
• Mediterranean Style: Substitute chicken sausage with lamb sausage, add feta cheese instead of fontina, and sprinkle with chopped kalamata olives for a Greek-inspired adaptation.
• Low-Carb Alternative: Use zucchini noodles or cauliflower rice instead of pasta, reduce water, and increase protein content with extra sausage or cheese.

One Pot Spicy Pesto Cheese Baked Rigatoni Recipe

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4.7 from 37 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Spicy pesto cheese baked rigatoni delivers a hearty Italian-inspired comfort meal packed with bold flavors and creamy textures. Melted cheese and zesty pesto blend perfectly, creating a mouthwatering dish that brings Mediterranean warmth straight to your dinner table.

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Ingredients

Scale 1x2x3x

Proteins:

• 3/4 pound ground spicy Italian chicken sausage
• 8 ounces mozzarella (torn)
• 1/2 cup grated parmesan cheese
• 2 cups shredded fontina cheese

Pasta and Vegetables:

• 1 pound dry rigatoni pasta
• 2 cups shredded kale
• 1 shallot (chopped)
• 4 cloves garlic (minced or grated)
• 2 cloves garlic (smashed)
• 2 cups fresh basil

Liquids and Seasonings:

• 2 28 ounce cans crushed San Marzano tomatoes
• 1/2 cup vodka (or chicken broth or water)
• 2 tablespoons extra virgin olive oil
• 1/3 cup extra virgin olive oil
• 3/4 cup basil pesto (homemade or store-bought)
• 2 teaspoons dried oregano
• 1 teaspoon dried rosemary
• 1/4 tablespoons toasted pine nuts (or walnuts, pistachios, or pumpkin seeds)
• zest and juice of 1 lemon
• kosher salt
• pepper
• fresh rosemary (for serving)

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Instructions

1. Warm the oven to 350°F, preparing for a cheesy, aromatic baked pasta experience.
2. In a large pot, heat olive oil until it glistens, then sauté shallots until they release their fragrant essence, approximately 3 minutes.
3. Introduce chicken sausage to the pot, browning thoroughly on all sides for 5-8 minutes, creating a rich, caramelized foundation.
4. Crush garlic into the mixture, allowing its pungent notes to bloom for one minute.
5. Pour in tomatoes, vodka, pesto, oregano, rosemary, and season with salt and pepper. Incorporate water and rigatoni, then add kale for nutritional depth.
6. Increase heat to medium-high, stirring consistently until pasta reaches perfect al dente texture, about 8-10 minutes.
7. Transfer the bubbling mixture to a baking dish, generously layering fontina cheese across the surface.
8. Drizzle remaining basil pesto evenly, then crown with mozzarella for maximum melting potential.
9. Slide the dish into the preheated oven, baking 20-25 minutes until cheese transforms into a golden, bubbling crust.
10. Allow the dish to rest for 5 minutes, letting flavors meld and settle.
11. Garnish with fresh rosemary sprigs and serve immediately, revealing a rustic, comforting meal.

Notes

• Swap chicken sausage with plant-based alternatives like vegetarian sausage or tofu crumbles for a meat-free version that maintains rich flavor profiles.
• Choose gluten-free rigatoni to transform this dish into a celiac-friendly meal without compromising texture or taste.
• Control spice levels by adjusting pesto quantity or using mild sausage varieties for those with sensitive palates.
• Prep ingredients ahead of time to streamline cooking process and reduce overall kitchen time, making this a perfect weeknight dinner solution.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 573 kcal
• Sugar: 6 g
• Sodium: 520 mg
• Fat: 33 g
• Saturated Fat: 11 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.2 g
• Carbohydrates: 43 g
• Fiber: 4 g
• Protein: 27 g
• Cholesterol: 70 mg