Creamy Ricotta Pesto Pasta

Ingredients

• 12 oz rotini pasta

• 1 lb ground beef

• 1 container ricotta cheese

• 1 bag Italian cheese blend (shredded)

• 1/2 cup prepared pesto (store-bought or homemade)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 package cherry tomatoes

• 1/4 cup grated Parmesan cheese

• 1/4 cup pasta water (reserved from boiling pasta)

• 1 tbsp olive oil

• Salt, pepper, Italian seasoning, and oregano to taste

• Fresh basil or parsley (optional, for garnish)

Instructions

1. Cook the Pasta. Bring a large pot of salted water to a boil. Cook the rotini until al dente, according to package instructions—reserve 1/4 cup of the pasta water before draining.

2. Cook the Ground Beef—heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic; sauté until softened and fragrant (about 2-3 minutes). Add the ground beef, cook until browned, and break it into small pieces. Season with salt, pepper, Italian seasoning, and a pinch of oregano. Drain any excess fat. (Optional: Stir in the halved cherry tomatoes for flavor and moisture.)

3. Make the Pesto Ricotta Sauce. Mix the ricotta cheese, pesto, and reserved pasta water in a large bowl until smooth. Add salt and pepper to taste.

4. Combine Everything. Add the cooked pasta and ground beef mixture to the pesto-ricotta sauce. Mix until everything is evenly coated.

5. Assemble and Bake. Preheat your oven to 375°F (190°C). Transfer the pasta mixture to a greased 9x13-inch baking dish. Mix the remaining ricotta cheese left over in your container with a bag of Italian shredded cheese and parmesan. Sprinkle the cheese blend evenly over the top.

6. Bake. Bake uncovered for 20-25 minutes or until the cheese is melted and bubbly. Broil for an additional 3-5 minutes to crisp up the top.

7. Garnish and Serve. Let the dish cool slightly before serving. Garnish with fresh basil or parsley, if desired, and pesto.

Previous
Previous

Stuffed Bell Peppers

Next
Next

Sausage Jalapeno Poppers