Cheesy Pesto Baked Rigatoni
This baked rigatoni recipe is perfect for a quick and easy weeknight meal. Simple and easy to make with just 4 ingredients, this dish in on the table in just 30 minutes. Packed full of flavor and a great comfort food dinner that the whole family will love.
Servings: 6 people
Ingredients
- 1 lb Delallo Rigatoni
- 6.35 ounces Delallo Simply Pesto (1 jar)
- 1 cup Delallo Crushed Tomatoes
- 1/4 cup reserved pasta water might not use the entire 1/4 cup
- 2 cups shredded mozzarella cheese
- fresh basil chopped
Instructions
- Preheat oven to 400F.
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions.
- Once al dente, remove from the water and drain, reserving 1/4 cup water.
- Place in a large bowl while still hot and add the water (add enough to make it a bit saucy, but not too much), the pesto, and crushed tomatoes. Stir to combine.
- Spray a 9x13 Baking dish with nonstick spray.
- Layer half the pasta in the baking dish. Sprinkle with half the cheese. Repeat.
- Bake for 20 minutes or until melty and bubbly.
- Serve garnished with chopped basil.
Video
Nutrition
Calories: 521kcal | Carbohydrates: 63g | Protein: 20g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 572mg | Potassium: 315mg | Fiber: 4g | Sugar: 5g | Vitamin A: 944IU | Vitamin C: 4mg | Calcium: 266mg | Iron: 2mg