Easy Rigatoni Bake with Pesto and Ricotta
This rigatoni bake with pesto and ricotta is so quick and easy to make! The pesto ricotta rigatoni is layered with vodka sauce, mozzarella and topped with buttery Ritz cracker crumb for added texture and deliciousness.
Pesto + Ricotta Mix
- 6 oz pesto jarred or homemade
- 1 cup ricotta
- ¼ tsp pink salt or sea salt
Ritz Cracker Topping
- 1 sleeve Ritz crackers crushed
- 3 tbsp butter
Rigatoni Bake with Pesto and Ricotta
- 16 oz rigatoni
- pesto + ricotta mix
- 24 oz vodka sauce jarred
- 8 oz fresh mozzarella shredded
- Ritz cracker topping
- basil garnish
Preheat oven to 350°F.
Boil rigatoni according to package instructions. In the meantime, mix the pesto and ricotta into a small bowl and add the pink salt. set aside. Make the Ritz cracker crumb topping: Place a sleeve of Ritz crackers into a medium bowl and crush the crackers with your fingers.
Add 3 tablespoons of butter to a skillet, melt and add the Ritz crackers. Mix around until the Ritz crackers are covered in butter and start lightly browning. Set aside.
Once the rigatoni is ready, strain it and place back into the pot. Add the pesto and ricotta mix. Stir until evenly coated.
Spread 1 cup of vodka sauce evenly to the bottom of a 9x9 casserole dish. Add half of the rigatoni pasta on top followed by another cup of vodka sauce and half of the shredded mozzarella. Add the rest of the rigatoni, remaining sauce and mozzarella. Top with Ritz cracker crumbs.
Bake in the oven for 35 minutes.
Let cool for 10 minutes before serving and garnish with basil. Enjoy!