Recipe: Rigatoni with Tomatoes, Ricotta & Walnuts

It's the first day of spring and Rocco Dispirito's fresh recipes are a great way to celebrate. Put away the stews and chowders that have helped keep you warm during the winter months in favor of lighter fare for a warmer season.

Get his recipes below.

Rigatoni with Tomatoes, Ricotta & Walnuts

Rigatoni is one of the biggest, baddest, toothiest pastas, so it needs to be served with a hearty, big-flavored sauce substantial enough to stand up to it. The ricotta-and-walnut combination in this recipe makes a perfect match.

Makes 4 servings

1 pound dried rigatoni

Salt and freshly ground


1 24-ounce jar BertolliĀ® Vineyard Marinara with Burgundy

1 pound whole-milk ricotta

1 Ā½ cups walnuts, toasted and finely chopped

1/3 cup Bertolli extra-virgin olive oil

1 cup chopped fresh flat-leaf parsley

1 cup grated Parmigiano-Reggiano cheese

1. Cook rigatoni in a stockpot of boiling salted water according to package directions.

2. Empty pasta sauce into a large microwaveable bowl and cover with plastic wrap. Microwave on high until hot, about 3 minutes.

3. Add cooked rigatoni, ricotta, walnuts, olive oil, parsley, and Parmigiano-Reggiano. Season to taste with salt and pepper; toss to combine and serve.

More Recipes From Rocco

Spring Green Salad

Warm Chicken & Radicchio Salad with Orange, Tarragon & Goat Cheese