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