Pesto Ham Rigatoni Bake

• 12 oz rigatoni
• 8 oz diced ham
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup pesto sauce
• 1 cup heavy cream
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• Salt to taste
• Black pepper to taste
• 2 tbsp olive oil
• Optional: 2 cups chopped spinach

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rigatoni according to package instructions until al dente; drain.
3. 3 In a large bowl, mix pesto sauce and heavy cream.
4. 4 Combine cooked rigatoni, ham, mozzarella, and pesto cream mixture in a greased 9x13 inch baking dish.
5. 5 In a small bowl, mix breadcrumbs, minced garlic, and Parmesan; sprinkle over the top.
6. 6 Bake for 30 minutes, or until bubbly and golden on top.
7. 7 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Oven

Variations

• Substitute ham with cooked chicken for a chicken pesto bake.
• Add sun-dried tomatoes for extra flavor.

Substitutions

• Use penne or fusilli if rigatoni is unavailable.
• Substitute heavy cream with half-and-half for a lighter option.

Pairings

• Caesar salad
• Garlic bread

Nutrition

Tips

• For a richer flavor, use homemade pesto.
• Add spinach for an extra veggie boost.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake another 10 minutes.

Serving Suggestions

• Serve with a simple Caesar salad.
• Pair with garlic bread for a hearty meal.

FAQ