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