PESTO ALFREDO RIGATONI*
1 cup sour cream
1 cup of cottage cheese**
15 oz Alfredo sauce
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons prepared pesto sauce
1 pound cooked rigatoni pasta
2 tablespoons melted butter
1 1/2 cup parmesan cheese
chopped fresh basil and parsley for garnish
spring form pan
First, heat the oven to 400 degrees Fahrenheit and spray the springform pan with cooking spray. (I forgot to spray the pan, but fortunately, enough nothing suck too much.)
I filled a large pot full of water to boil so I could start to prepare the rigatoni. Once the water was boiling, I put in the rigatoni and cooked it for about 13 minutes. While I was waiting on the pasta, I mixed the sour cream, the cottage cheese, Alfredo sauce, salt, pepper, and pesto sauce in a large mixing bowl.
I drained the pasta and let it cool for about ten minutes. Then, I melted the butter in the microwave for about ten seconds. I moved the pasta into another large mixing bowl, poured the melted butter over it and added about two tablespoons of the parmesan cheese.
After the pasta mixture was complete, I started putting them into the springform pan. Once all of the pasta was standing up straight, I put the creamy cheesy mixture over it and spreading it with a spatula. I topped all of that goodness with the leftover parmesan cheese.
This dish went into the oven for 25-30 minutes. (Mine took 27 minutes, but it will vary depending on your oven.) I let it cool for about ten minutes and then removed it from the springform pan. Before I removed the pan, I took a butter knife and went around the edge to make sure the pasta wasn’t sticking to the sides. I topped my beautiful creation off with some fresh basil and parsley.
I enjoyed making this dish so much. If you guys make this dish please message me a picture of it on Instagram because I would love to see it. I am starting to cook a lot more so expect tons more creations and recipes.
*The recipe called for ricotta cheese, but I used cottage cheese since we didn’t have any ricotta cheese at this time.
**This recipes I found online and is not by any means my creation. The original recipe is found here.