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One Pot Spicy Pesto Cheese Baked Rigatoni
This One Pot Spicy Pesto Cheese Baked Rigatoni is for nights when you’re craving Italian, but you also need something simple and easy to prepare.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking dish
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 350 degrees F. 2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the shallot and cook until fragrant, about ⏱️ 3 minutes. Add the chicken sausage and brown all over, about 5 to ⏱️ 8 minutes. Stir in the garlic, cook another minute. Slowly add the tomatoes, vodka, 1/2 cup pesto, oregano, rosemary, and a pinch each of salt and pepper. Then add 2 1/2 cups water, the pasta, and kale. Increase the heat to medium-high. Bring the mixture to a boil. Stir frequently until the pasta is al dente, about ⏱️ 8-10 minutes. 3. If needed, transfer the pasta to a baking dish. Top with the fontina cheese, then drizzle the remaining 1/4 cup basil pesto evenly over everything. Add the mozzarella.4. Transfer the baking dish to the oven and bake ⏱️ 20-25 minutes or until the cheese has melted and is lightly browned on top. Cool ⏱️ 5 minutes before serving. Serve with fresh rosemary. Enjoy!
garlic, (minced or grated)4 clovesdried oregano2 teaspoonsdried rosemary (plus fresh rosemary for serving)1 teaspoonshredded kale2 cupsshredded fontina cheese2 cupscup basil pesto (homemade or store-bought)3/4mozzarella, (torn)8 ounces
Nutrition Facts
calories
668 kcal
serving Size
1 serving
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