Print

One Pot Spicy Pesto: A Bold and Creamy Dinner Delight

One Pot Spicy Pesto
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

One Pot Spicy Pesto Rigatoni is a creamy, cheesy dish perfect for a weeknight dinner. It combines bold pesto flavors with tender pasta for a rich and satisfying meal.

Ingredients

Scale
  • 450 g rigatoni pasta, uncooked
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 cups chicken or vegetable stock
  • 1/2 cup heavy cream or whole milk
  • 3/4 cup prepared pesto
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup cherry tomatoes, halved
  • 1/2 teaspoon crushed red pepper flakes
  • Salt to taste
  • Black pepper to taste
  • Fresh basil leaves, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). In a sturdy, oven-safe pot, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute.
  2. Stir in the raw rigatoni, coating the pasta with oil. Pour in the stock and cream, then bring to a gentle simmer for 6–8 minutes, stirring occasionally.
  3. Whisk in the pesto, pepper flakes, and a pinch of salt. Adjust the consistency with stock or cream as needed.
  4. Fold in three-quarters of the mozzarella and half of the Parmesan until it starts to melt into the sauce.
  5. Gently nestle the cherry tomato halves into the pot.
  6. Transfer the pot to the oven and bake, uncovered, for 15–20 minutes, or until golden and glossy.
  7. Remove from oven and let rest for 5 minutes. Sprinkle with remaining cheese and fresh basil.
  8. Serve hot with flaky salt and black pepper.

Notes

  • This dish is quick and easy for weeknight meals.
    • <liFeel free to adjust the amount of pesto based on your preference.
  • For a spicier kick, add more crushed red pepper flakes.

Nutrition

Find it online: https://bakerslider.com/one-pot-spicy-pesto/

×