Rigatoni, stuffed with a yummy blend of ricotta & goat cheese, bathed in tomato sauce and covered with parmesan cheese--it just doesn't get any better, right? Wrong! Then amp up the freshness factor and lay some lovely fresh basil leaves between the sauce and the filled pasta, allowing the wonderful flavors to meet & merge. This is a perfect weeknight dinner; you can assemble it early in the day and stick it the fridge as is in the pan, and then bake it just before dinner.
This baked pasta is so good that my roommate didn’t even think about the fact that there was no meat involved. I think the goat cheese really kicks up the flavor, and any pasta swathed in tomato sauce is a friend of mine!
Preheat the oven to 350F.
Bring a large pot of salted water to a boil. Add rigatoni and cook to 2 minutes shy of al dente; drain.
In a medium sized bowl, combine the ricotta cheese and the goat cheese and stir until well combined.
Season with kosher salt and black pepper.
Put the cheese mixture in a pastry or Ziploc bag and snip the end off. Pipe the room temperature cheese into the rigatoni noodles.
Pour 1 cup sauce on the bottom of a 10” skillet, casserole dish, or pyrex. Follow that with the basil leaves.
Line up all the noodles in concentric circles, one layer at a time.
When all of the noodles are in the pan, pour remaining sauce over the top of the noodles.
Sprinkle parmesan cheese over the top of the sauce. (if you want to refrigerate it and cook it later, this is the point where you would do that).
Bake the pasta about 15 minutes until the edges get golden and the dish is very hot.
Serve hot and enjoy!
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|Serving Size: 1 Serving (270g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 146 (30%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 91.7mg||28 %|
|Sodium 843.7mg||29 %|
|Potassium 630.7mg||17 %|
|Total Carbohydrate 61.9g||18 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 58.5g|
|Protein 22.4g||32 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 487
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