Baked Creamy Pesto Rigatoni with Sundried Tomatoes and Olives


Prep time: 15-20 mins  
Cooking time: 25-30 mins 
Serves: 8-10 


  • ¼ Cup pine Nuts  
  • 25g Butter 
  • 1 ½ Tbsp Flour  
  • 1 ½ Cup Milk  
  • 600ml HFM Cream  
  • 250g Cheddar Cheese  
  • 500g Rigatoni Pasta 
  • 150g HFM Pesto 
  • ½ Cup HFM Black Olives 
  • ½ Cup HFM Sundried Tomatoes  
  • 100g Parmesan or Pecorino cheese  
  • 1 Punnet Mixed Leaves Salad  
  • HFM Caramelised Balsamic  
  • Salt and Pepper 
  • Olive Oil  


  1. Preheat the oven to 220°C. 

  2. Place the pine nuts on a baking tray and roast them for 3-5mins until golden. Set aside.  

  3. Place the butter into a medium size pot. On medium high heat, melt the butter and add the flour. Cook for 2mins until forms a paste.  

  4. Slowly add the milk and combine with a whisk while pouring. Bring to the boil on medium heat and cook for 2 mins until thickens. 

  5. Add the cream and season with salt and pepper. Bring back to the boil. Add the Cheddar cheese reserving some for later, and let it melt through.  

  6. Cook the pasta as per packet timing recommendation minest 3 mins. Drain well and place into a baking dish.  

  7. Add the pesto to the cream sauce and mix through. Add to the pasta and mix well.  

  8. Mix in the sundried tomatoes and olives and top up with cheddar cheese and parmesan cheese. Place into the oven and cook for 5-7mins until golden. 

  9. Remove from oven and serve with mixed leaves salad and dress with olive il and caramelised balsamic vinegar. 

Ingredients for Baked Creamy Pesto Rigatoni with Sundried Tomatoes and Olives


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