Stuffed Rigatoni with Citrusy Pesto and Creamed Goat Cheese

Recipe by Chef Roy Villacrusis

3 lbs Barilla Rigatoni Pasta, cooked according to suggestion on box.
CREAMED GOAT CHEESE BLEND:
1 ½ cups Goat Cheese
¾ cups Boursin Cheese
1 ½ cups Cream Cheese
1 ½ cups Barilla Pesto
1 ½ cups Basil, chopped
1 ½ cups Aonori Ko (powdered Nori)
¾ cups Olive Oil
¾ cups Kalamansi Juice
To taste Salt and Pepper
FOR SAUCE:
1 ½ cups Barilla Tomato Sauce
⅓ cup Parmesan Cheese, shaved using microplane
¾ Mozzarella Cheese
Instructions

Blanching method:

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Add pasta to boiling salted water and blanch for 45 seconds
  3. Drain pasta and combine with sauce

NOTE:

If cooking for immediate service add 30 seconds additional cook time

Sauce method (64oz sauce 64oz pasta):

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
  3. Add the slacked pasta and cook for 2 minutes and 30 seconds in the simmering sauce

Impinger oven (set to 500°F):

7″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 4 oz pasta with 8 oz sauce
  3. Add the contents to a 7″ round aluminum tin

4. Cook covered for 9 min (1.5x through the oven)

9″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 6 oz pasta with 12 oz sauce
  3. Add the contents to a 7″ round aluminum tin
  4. Cook covered for 9 min (1.5x through the oven)

Steamer Method:

Full hotel pan (2 inch deep )

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Half pan (2 inch deep)

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Microwave Method:

  1. Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
  2. Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
  3. Cover with plastic wrap and microwave on high for 2 minutes
  4. Remove from microwave and carefully uncover, stir then cover again.
  5. Microwave on high for an additional 1 minute.
  6. Remove from microwave and transfer to serving dish or delivery packaging

For the Goat Cheese Blend:

  1. In a mixing bowl mix together all the ingredients except the mozzarella, parmesan cheese and tomato sauce.
  2. Mix well until it is all incorporated, add more olive oil if necessary, to reach a creamy consistency.
  3. Reserve for use later.

To Assemble:

  1. Pre heat the oven to 400 F.
  2. Lightly spray non stick spray to the bottom of the mold you choose to use.
  3. Place a layer of Mozzarella Cheese, and pesto blend.
  4. Arrange the rigatoni pasta standing up to fill the mold tightly without breaking the pasta.
  5. Pipe the pesto sauce inside each rigatoni and some in between as well. Be generous.
  6. Sprinkle the rest of the mozzarella and tomato sauce on top.
  7. Place on the oven and bake for 20-25 minutes.
  8. Take out of the oven when done and let sit for a minute or two before unmolding.
  9. Unmold upside down to a plate.
  10. Sprinkle the rest of the parmesan on top
  11. Serve hot.

 

Chef Notes:

For some reason, we can’t help but try and stand them up when we are having some rigatoni pasta, and this fun little recipe is no exception! The lighter stuffing made with Barilla’s pesto and Goat cheese spiked up with citrusy notes from the Kalamansi, bringing all of the flavors together, with a sharp tangy bite.