Pesto baked rigatoni with mushrooms

Based on 63 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“Easy and quick to prepare – pesto baked rigatoni are the perfect weeknight comfort food. If you don't like Parmesan cheese, just use your favorite cheese that melts, I'd recommend buffalo mozzarella.”

Difficulty

Easy 👌
25
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
400 g rigatoni
300 g button mushrooms
10 cherry tomatoes
180 g jarred sun-dried tomatoes
1 clove garlic
80 g cashews
50 ml olive oil
1 tbsp lemon juice
1 tbsp balsamic vinegar
1 tsp honey
100 ml heavy cream
150 g Parmesan cheese (grated)
salt
pepper
vegetable oil (for frying)
basil (for serving)
Metric
Imperial

Utensils

  • pot
  • colander
  • cutting board
  • knife
  • food processor
  • oven
  • frying pan (large)
  • baking dish

Nutrition per serving

Cal
733
Protein
23 g
Fat
46 g
Carb
55 g
  • Step 1/4

    In a pot, bring salted water to a boil and cook rigatoni according to package instructions, removing them  few minutes ahead of the recommended cooking time – they shouldn’t be al dente yet. In the meantime, clean and slice button mushrooms and halve cherry tomatoes.
    • 400 g rigatoni
    • 300 g button mushrooms
    • 10 cherry tomatoes
    • salt
    • pot
    • colander
    • cutting board
    • knife

    In a pot, bring salted water to a boil and cook rigatoni according to package instructions, removing them few minutes ahead of the recommended cooking time – they shouldn’t be al dente yet. In the meantime, clean and slice button mushrooms and halve cherry tomatoes.

  • Step 2/4

    Add jarred sun-dried tomatoes, garlic, cashews, olive oil, and lemon juice to a food processor and mix on high level until a creamy pesto forms. Season with salt and pepper to taste.
    • 180 g jarred sun-dried tomatoes
    • 1 clove garlic
    • 80 g cashews
    • 50 ml olive oil
    • 1 tbsp lemon juice
    • salt
    • pepper
    • food processor

    Add jarred sun-dried tomatoes, garlic, cashews, olive oil, and lemon juice to a food processor and mix on high level until a creamy pesto forms. Season with salt and pepper to taste.

  • Step 3/4

    Preheat oven to 175°C/350°F. Heat vegetable oil in a large frying pan and fry button mushrooms for approx. 5 min. Add cherry tomatoes, balsamic vinegar, and honey and keep frying for approx. 3 min. Add pesto and heavy cream, stir to combine, and let simmer for approx. 3 – 4 min. Finally, add pre-cooked rigatoni and toss to coat.
    • 1 tbsp balsamic vinegar
    • 1 tsp honey
    • 100 ml heavy cream
    • vegetable oil (for frying)
    • oven
    • frying pan (large)

    Preheat oven to 175°C/350°F. Heat vegetable oil in a large frying pan and fry button mushrooms for approx. 5 min. Add cherry tomatoes, balsamic vinegar, and honey and keep frying for approx. 3 min. Add pesto and heavy cream, stir to combine, and let simmer for approx. 3 – 4 min. Finally, add pre-cooked rigatoni and toss to coat.

  • Step 4/4

    Transfer the pesto and pasta mixture to a baking dish and top with grated Parmesan cheese. Bake at 175°C/350°F for approx. 15 min., or until the Parmesan cheese is golden brown. Serve with fresh basil on top. Enjoy!
    • 150 g Parmesan cheese (grated)
    • basil (for serving)
    • baking dish

    Transfer the pesto and pasta mixture to a baking dish and top with grated Parmesan cheese. Bake at 175°C/350°F for approx. 15 min., or until the Parmesan cheese is golden brown. Serve with fresh basil on top. Enjoy!