4 Ingredient Pesto Baked Rigatoni Recipe
A quick, cheesy baked rigatoni with pesto and crushed tomatoes that comes together in under 40 minutes.
Servings: 6 servings
Ingredients
- 1 lb Delallo rigatoni
- 6.35 ounces Delallo Simply Pesto about 1 jar
- 1 cup Delallo crushed tomatoes
- 1/4 cup reserved pasta water may not use the entire 1/4 cup
- 2 cups shredded mozzarella cheese
- fresh basil chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente.
- Reserve 1/4 cup of the pasta cooking water, then drain the pasta in a colander and return the hot pasta to a large bowl.
- Add the pesto, crushed tomatoes, and enough reserved pasta water to make a slightly saucy mixture; stir until evenly coated.
- Spray a 9×13-inch baking dish with nonstick spray and spread half of the pasta into the dish. Sprinkle with half of the shredded mozzarella.
- Top with the remaining pasta and sprinkle the rest of the mozzarella evenly over the top.
- Bake for about 20 minutes, until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped fresh basil before serving.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- 9×13 baking dish
- Measuring cup
- Spatula or spoon
Notes
- Use reserved pasta water sparingly to avoid a watery bake.
- Cook pasta to al dente so it finishes properly in the oven.
- One 6.35-ounce jar of pesto is used in this recipe.
- Allow the baked rigatoni to rest a few minutes before serving.