Comforting

Pesto rigatoni mac 'n' cheese

Name: Pesto rigatoni mac 'n' cheese
Yield: 4
Ingredients: 1/2 cup (130g) basil pesto, plus extra to serve; 500g fresh ricotta; 250g smoked cheddar, coarsely grated; 2/3 cup (165ml) pure (thin) cream; 400g broccoli, cut into small florets, blanched, refreshed; 400g rigatoni or large tube pasta (we used paccheri), cooked to al dente

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by Phoebe Wood

Jun 10, 2016

We love this green variation on mac'n'cheese and let's face it, everyone needs their fix of melted cheese during the colder months. Try our healthier take on this cult classic, you won't be disappointed.

1/2 cup (130g) basil pesto, plus extra to serve
500g fresh ricotta
250g smoked cheddar, coarsely grated
2/3 cup (165ml) pure (thin) cream
400g broccoli, cut into small florets, blanched, refreshed
400g rigatoni or large tube pasta (we used paccheri), cooked to al dente

Method

1.

Preheat oven to 200°C. Combine pesto, ricotta, cheddar, cream and broccoli in a bowl.
2.

Season with pepper.
3.

Spread a little pesto sauce over the base of four 350ml ovenproof dishes.
4.

Lightly coat pasta with a little more sauce and fill each tube with a few spoonfuls.
5.

Arrange upright in dishes, filling gaps with remaining sauce.
6.

Roast for 20 minutes or until crisp and golden.
7.

Drizzle pasta with extra pesto to serve.