Go Back
+ servings
pesto baked rigatoni up close

Cheesy Pesto Baked Rigatoni

Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 32 minutes
Total Time: 37 minutes
Servings: 6 people
Calories: 521kcal
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.
Print Recipe


  • 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: 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