Cheesy Pesto Baked Rigatoni
This baked rigatoni recipe is perfect for a quick weeknight meal. Simple and easy to make with just 4 ingredients, this dish is on the table in about 30 minutes.
Servings: 6 people
Ingredients
- 1 lb. rigatoni
- ¼ cup reserved pasta water up to ¼ cup
- 6.35 oz. pesto (1 jar)
- 1 cup crushed tomatoes
- 2 cups shredded mozzarella cheese
- fresh basil chopped
Instructions
- Preheat oven to 400°F.
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions.1 lb. rigatoni
- Once al dente, remove from the water and drain, reserving ¼ cup of water.
- Place pasta in a large bowl while still hot and add the water (enough to make it a bit saucy, but not too much), the pesto, and crushed tomatoes. Stir to combine.6.35 oz. pesto, 1 cup crushed tomatoes, ¼ cup reserved pasta water
- Spray a 9x13" baking dish with nonstick spray.
- Layer half the pasta in the baking dish. Sprinkle with half the cheese. Repeat.2 cups shredded mozzarella cheese
- Bake for 20 minutes or until melty and bubbly.
- Serve garnished with chopped basil.fresh basil
Video
Notes
- Cook the pasta al dente so it's the perfect texture once baked.
- Coat the baking dish with cooking spray so it's easy to portion without sticking.
- Homemade basil walnut pesto tastes great if you have the time to prepare it.
- Store leftovers for up to 4 days.
Nutrition
Serving: 1serving | 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