Baked Rotini Pasta With Ricotta Pesto Recipe

Name: Baked Rotini Pasta With Ricotta Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup packed basil leaves; 1/4 cup chopped unblanched almonds; 1 clove chopped garlic; 1/2 teaspoon salt; 1/4 cup olive oil; 4 tablespoons grated parmesan cheese; 12 ounces rotini pasta (spirals); 3 cups ricotta cheese; 8 ounces shredded mozzarella cheese; black pepper

Servings: persons

1
Puree the basil leaves, almonds, garlic and salt together in a food processor.
2
With motor running, gradually add the olive oil thru the feeder tube.
3
Stir in 2 tablespoons of the Parmesan cheese and set aside.
4
Cook pasta in boiling salted water until still a little firm about 8 minutes, then drain.
5
In another bowl, combine pesto, ricotta, half the mozzarella and the black pepper.
6
Add the pasta and toss to blend.
7
Pour into a 1 1/2 quart shallow baking dish and top with the remaining 2 tablespoons of Parmesan and the rest of the mozzarella.
8
Bake at 350u00b0 for 30 minutes or until cheese is melted and bubbly.

1044

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup packed basil leaves, 1/4 cup chopped unblanched almonds, 1 clove chopped garlic, 1/2 teaspoon salt, and more.

Yes, Baked Rotini Pasta With Ricotta Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Rotini Pasta With Ricotta Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions