Ingredients
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1 (16 oz) box Barilla rigatoni
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1 (7 oz) jar Barilla Traditional basil pesto
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2 tbsp extra virgin olive oil
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1/2 sweet onion, julienned
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1 pint cherry tomatoes, halved
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1 cup Galbani ricotta cheese
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2 cups (about 8 oz.) Galbani mozzarella, hand shredded
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Salt, to taste
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Black pepper, to taste
Steps
1
Bring a large pot of water to a boil; cook pasta according to package directions.
2
Meanwhile in a skillet sauté onion with olive oil for 3-4 minutes over medium heat, add cherry tomatoes and sauté over high heat for two minutes.
3
Season with salt and pepper and cook for about three more minutes.
4
Drain pasta and add to skillet. Stir in pesto.
5
Top with dollops of ricotta and shredded mozzarella (heat from the pasta will slightly melt the cheese).
Comments
Photo courtesy of Barilla® America, Inc. and Galbani®.