Cheesy Delight

Hello springform pan! I had never used one, and just for this recipe alone – everyone needs one. The pasta in this dish looks like a beautiful honeycomb. I love the presentation of this dish. It is super decadent and rich, so I would suggest serving with a light salad or sautéed spinach.

Pesto Alfredo Rigatoni Recipe

Pesto Alfredo Rigatoni   Save Print Prep time 15 mins Cook time 30 mins Total time 45 mins   Serves: 4-6 Ingredients

• 1 cup sour cream
• 1 cup ricotta cheese
• 15oz cup alfredo sauce
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons prepared pesto sauce
• 1 pound cooked rigatoni pasta
• 2 tablespoons melted butter
• 1½ cup parmesan cheese
• chopped fresh basil and parsley for garnish
• cooking spray

Instructions

1. Heat oven to 400 degrees.
2. Spray all sides of the springform with cooking spray.
3. In a large bowl, whisk together the first 6 ingredients (sour cream, ricotta, alfredo, salt, pepper, pesto)
4. In another large bowl, combine the cooked rigatoni with melted butter and 2 tablespoons of the parmesan.
5. Stand the rigatoni up lengthwise, and line the springform pan until the whole pan is full of the rigatoni. Squeeze them in tight to get all pasta in the pan.
6. Carefully pour the alfredo mixture on top of the noodles.
7. Cook until brown and bubbly, for 25-30 minutes.
8. Let the pan rest for 10 minutes before removing the springform.
9. Garnish with fresh basil and parsley.