Springtime Sheet Pan Rigatoni

Name: Springtime Sheet Pan Rigatoni
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: Kosher salt, as needed; 1 (17.6 ounce) box rigatoni pasta; 1 (6.35 ounce) jar pesto from Trapani; 1 (16 ounce) container whole milk ricotta; 1 (19.4 ounce) jar datterini tomatoes, such as Masseria Dauna; 3/4 teaspoon kosher salt; 1 tablespoon olive oil; 1 ( ounce) jar artichoke spread; 1 (8 ounce) container shredded mozzarella cheese, about 2 heaping cups

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It doesn’t get much easier than this. Toss this pasta together and spread it on a sheet tray for a crowd pleasing, everybody gets a crispy edge, baked pasta.

Rated 5.0 stars by 1 users

Prep Time

10 minutes

Cook Time

45 minutes

Author:

Giadzy

Ingredients

Kosher salt, as needed
1 (17.6 ounce) box rigatoni pasta

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1 (6.35 ounce) jar pesto from Trapani
1 (16 ounce) container whole milk ricotta
1 (19.4 ounce) jar datterini tomatoes, such as Masseria Dauna

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3/4 teaspoon kosher salt
1 tablespoon olive oil

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1 ( ounce) jar artichoke spread

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1 (8 ounce) container shredded mozzarella cheese, about 2 heaping cups

Instructions

Preheat the oven to 425 degrees F.
Bring a large pot of water to a boil over high heat and season generously with salt. Add the pasta to the water and cook, stirring occasionally until quite al dente, about 11 minutes.
Meanwhile, in a large bowl, whisk together the pesto and ricotta cheese. Drain the tomatoes. Tear the tomatoes into the pesto mixture and stir to combine. Season with the salt. Using a pasta spider, remove the pasta directly from the water to the bowl along with 1/2 cup of the pasta water. Toss to combine and coat the pasta in the sauce, about 1 minute. Taste and add additional salt if needed.
Grease a sheet pan with the oil and spread the pasta mixture evenly on the tray. Dollop with the artichoke spread and sprinkle with the cheese. Bake until golden brown and the edges are crispy, 25 to 30 minutes. Allow the pasta to rest for 5 minutes before slicing into squares and serving.