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.
Servings: 8
Calories: 668kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 shallot chopped
- 3/4 pound ground spicy Italian chicken sausage
- 4 cloves garlic, minced or grated
- 2 (28 ounce) cans crushed San Marzano tomatoes
- 1/2 cup vodka (chicken broth or water also work)
- 3/4 cup basil pesto homemade or store-bought
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary plus fresh rosemary for serving
- kosher salt and pepper
- 1 pound dry rigatoni pasta
- 2 cups shredded kale
- 2 cups shredded fontina cheese
- 8 ounces mozzarella, torn
Instructions
- 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!
Notes
You can find my homemade basil pesto recipe inside this post
Nutrition
Calories: 668kcal