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Springtime Sheet Pan Rigatoni
Category
Pasta
Prep Time
10 minutes
Cook Time
45 minutes
Ingredients
- Kosher salt, as needed
-
1 (17.6 ounce) box rigatoni or ziti rigati 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
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.
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