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Photo Credit: Elizabeth Newman

Springtime Sheet Pan Rigatoni

10 MINPrep Time
45 MINCook Time
6 to 8Servings
by Giadzy
Photo Credit: Elizabeth Newman
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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. 

Springtime Sheet Pan Rigatoni
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Springtime Sheet Pan Rigatoni

Rated 5.0 stars by 1 users

Category

Pasta

Prep Time

10 minutes

Cook Time

45 minutes

Author:

Giadzy

Ingredients

Instructions

  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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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