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Rigatoni Stuffed with Goat Cheese

Yields1 Serving

 1 package (500 grams) good quality dried rigatoni
 1 lb soft goat cheese
 ¼ cup sun dried tomatoes packed in oil (well drained)
 1 14 oz can artichoke hearts (well drained)
 ¼ cup chopped fresh basil
 ¼ cup ground Parmesan
 ½ cup pesto
 ¼ cup extra virgin olive oil
 salt & pepper

Cook rigatoni in a large pot of well salted boiling water until just al dente. Drain well and immerse in cold water to stop cooking. In a food processor add cheeses, tomatoes and artichokes. Process until smooth. Add in basil and pulse until just mixed. Season with salt and pepper.


Fit a piping bag with a small straight tip small enough to fit in the rigatoni. Fill bag with cheese mixture. (Alternatively, fill a large ziploc bag, seal and snip a corner off to pipe from.) Drain rigatoni well and pipe cheese mixture into rigatoni. Be careful not to overfill or the rigatoni might break.


In a large bowl combine pesto and olive oil and mix well. Add stuffed pasta and toss to coat. Serve at room temperature. Store in the fridge up to 3 days.


Does not freeze well.