Cheesy Pesto Baked Rigatoni
Servings: 6 people
Calories: 521 kcal
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.
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
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.
Calories: 521 kcal | Carbohydrates: 63 g | Protein: 20 g | Fat: 21 g | Saturated Fat: 7 g | Cholesterol: 32 mg | Sodium: 572 mg | Potassium: 315 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 944 IU | Vitamin C: 4 mg | Calcium: 266 mg | Iron: 2 mg