Cheesy Does It!

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I have been eating like a bird lately. To be honest, I have been HANGRY lately. Hungry + Angry. Mainly for vain reasons since I just bought this amazing designer dress that was on sale, but the only size left was 2 sizes smaller than my current. So, since it was 80 percent off and such a good deal, I decided to buy it anyways, trim up a bit, and hope that I fit into the dress.

Pesto Alfredo Rigatoni

I’ve been counting my calories on My Fitness Pal which is not easy for someone who loves food. Anyways, I have trimmed up a bit and happy to say that the zipper can zip on the dress. YAY! However, I can’t exactly walk yet. I kind of walk like a penguin in it and can’t sit down. Oh how true the cliché is, the price we pay for fashion.

Pesto Alfredo Rigatoni

Anyways, while I have been eating less on the weekdays, I still save one meal for a cheat meal so I can have some indulgence. The other day, Pete mentioned that he was sick of all the kale and quinoa and salmon we were eating and wanted a good ole’ fashion pasta bake. Cheezy, tasty goodness served up a platter great for second helpings.

Pesto Alfredo Rigatoni

I broke down, broke my “diet,” and decided to indulge. I decided to make a rigatoni pesto alfredo pasta bake. Typically, I would just throw this into a baking pan, but since we eat with our eyes as well, I decided to make it in pie form using my new springform pan.

Pesto Alfredo Rigatoni

The great thing about this recipe is 1) it’s semi homemade and takes less than 15 minutes to prep and 2) has a high impressive factor with amazing presentation.

Pesto Alfredo Rigatoni

All you need to do is combine some great bottled alfredo sauce, sour cream, and ricotta cheese. For some added flavor, I added a big dollop of bottled pesto that goes amazingly well with the creamy alfredo sauce.

Pesto Alfredo Rigatoni

Once the sauce is whipped up, arrange the cooked rigatoni in the springform pan. Pour the sauce over it and bake until bubbly for 30 minutes! Not only is this is perfect cheatmeal, but a quick and easy dinner with very little prep! I hope you enjoy!

Pesto Alfredo Rigatoni

Key Ingredients/Tools Needed:

  1.  Wilton Springform 9″ Pan- Affordable bakeware with all the right qualities for better baking results!  Nonstick surface offers reinforced coating that provides quick release and easy cleanup.  Convenient handles are designed for easy handling in and out of the oven, even while wearing oven mitts.  Perfect for any cake or pasta pie baking!  Click the picture below for your very own!
Pesto Alfredo Rigatoni

Category: Uncategorized

Pesto Alfredo Rigatoni

Ingredients

  • 1 cup of sour cream
  • 1 cup of ricotta cheese
  • 15 oz cup of alfredo sauce (jarred.. I like the Trader Joe’s variety)
  • ¼ tsp of salt
  • ¼ tsp of pepper
  • 2 tbs of prepared pesto sauce (I like the Trader Joe’s variety)
  • 1 lb of cooked rigatoni (per package directions)
  • 2 tbs of melted butter
  • 1 ¼ cup of Parmesan cheese, + 2 extra tbs
  • chopped fresh basil for garnish
  • chopped fresh parsley for garnish
  • cooking spray

Instructions

  1. Heat oven to 400 degrees.
  2. Spray all sides of the springform pan with cooking spray.
  3. In a large bowl, whisk together the first 6 ingredients.
  4. In another large bowl, combine the cooked rigatoni with butter and 2 tbs of parmesan cheese.
  5. Standing the rigatoni up lengthwise, line the springform pan until pan is full. If extra noodles exist, create a second tier of rigatoni on top of the first.
  6. Carefully pour alfredo mixture on top of the noodles, carefully spooning over the noodles on the edges.
  7. Sprinkle the balance of parmesan cheese on top of the noodles.
  8. Cook until brown and bubbly for 25-30 minutes.
  9. Let the pan rest for 10 minutes before removing the outer edge of the springform pan.
  10. Garnish top with basil and parsley
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