There’s something so comforting about a warm, cheesy pasta dish that makes it a perfect choice for any meal. This 4 Ingredient Pesto Baked Rigatoni Recipe is not only simple to prepare but also packed with flavor. With just four ingredients, you can create a delicious dinner that your family will love. The combination of tender rigatoni, rich pesto, zesty crushed tomatoes, and gooey mozzarella makes for a satisfying meal that’s sure to impress—even on the busiest of nights.
On this page
Why It’s My Go-To
This 4 Ingredient Pesto Baked Rigatoni Recipe is my go-to for several reasons. First, it requires minimal effort and time, making it perfect for weeknight dinners. Second, the ingredients are easy to find and often on hand, which means fewer trips to the grocery store. Lastly, it’s a crowd-pleaser! Whether you’re serving it to kids or adults, everyone loves the cheesy, savory goodness of this dish. Plus, it’s versatile enough to adapt with seasonal ingredients or your favorite add-ins.
Ingredients at a Glance
- 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 (for garnish)
Must-Have Equipment
- Large Pot – For boiling the rigatoni.
- Colander – To drain the cooked pasta.
- Large Mixing Bowl – For combining your ingredients.
- Baking Dish – To bake the rigatoni and cheese until bubbly.
- Oven Mitts – Safety first when handling hot dishes!
Build 4 Ingredient Pesto Baked Rigatoni Recipe Step by Step
Step 1: Cook the Rigatoni
Start by boiling a large pot of salted water. Once it’s at a rolling boil, add the 1 lb Delallo Rigatoni and cook according to the package instructions until al dente. This usually takes about 10-12 minutes, but check for doneness a minute or two before the time is up. Once cooked, reserve about 1/4 cup of the pasta water before draining the rest in a colander.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the 6.35 ounces Delallo Simply Pesto and 1 cup Delallo Crushed Tomatoes. Stir until they are well mixed. If the mixture seems too thick, add a bit of the reserved pasta water to achieve your desired consistency.
Step 3: Combine the Pasta and Sauce
Add the drained rigatoni to the pesto and tomato mixture. Gently toss to coat all the pasta evenly. If necessary, add more reserved pasta water to help the sauce coat the rigatoni.
Step 4: Bake the Rigatoni
Preheat your oven to 350°F (175°C). Transfer the pasta mixture to a greased baking dish. Sprinkle the 2 cups shredded mozzarella cheese evenly over the top. Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly, and a light golden brown.
Step 5: Garnish and Serve
Once out of the oven, let the dish cool for a few minutes. Garnish with freshly chopped basil. Serve hot and enjoy your delicious 4 Ingredient Pesto Baked Rigatoni Recipe!
Spring–Summer–Fall–Winter Ideas
- Spring: Add fresh asparagus or peas to the pasta for a pop of color and freshness.
- Summer: Toss in roasted cherry tomatoes and zucchini for a seasonal twist.
- Fall: Mix in sautéed mushrooms and spinach for a hearty dish.
- Winter: Incorporate cooked sausage or shredded rotisserie chicken for added protein.
Mistakes Even Pros Make
- Overcooking the pasta: Always undercook your pasta slightly, as it will continue to cook while baking.
- Not reserving enough pasta water: This can help adjust the sauce’s consistency later on.
- Skipping the cheese on top: A generous layer of cheese is essential for that delicious baked texture.
- Not letting the dish cool before serving: Allowing it to sit for a few minutes helps the dish set and makes serving easier.
Storing, Freezing & Reheating
This 4 Ingredient Pesto Baked Rigatoni Recipe can be stored in the refrigerator for up to 3 days. To store, cool the dish completely, then transfer it to an airtight container. If you want to freeze it, let it cool, cover tightly with foil or plastic wrap, and freeze for up to 3 months.
To reheat, thaw in the refrigerator overnight if frozen. Then, bake it in a preheated oven at 350°F (175°C) for about 20-30 minutes until heated through. You can add a splash of water or extra sauce to help keep it moist.
Your Questions, Answered
Can I use a different type of pasta?
Absolutely! While rigatoni is ideal for this recipe, feel free to use any pasta shape you have on hand. Just adjust the cooking time as needed.
What can I use instead of pesto?
If you’re out of pesto or prefer a different flavor, you can use a store-bought or homemade marinara sauce. Just keep in mind that it will change the flavor profile of the dish.
Can I make this recipe ahead of time?
Yes! You can prepare the rigatoni and sauce mixture ahead of time, store it in the fridge, and bake it just before serving. This is a great way to save time during busy weeknights.
Is there a way to make it dairy-free?
To make this 4 Ingredient Pesto Baked Rigatoni Recipe dairy-free, you can use a dairy-free pesto and substitute the mozzarella cheese with a dairy-free cheese alternative.
Final Bite
This 4 Ingredient Pesto Baked Rigatoni Recipe is not only easy and quick to make, but it also offers a delicious meal that everyone will enjoy. The combination of pesto, tomatoes, and cheese creates a rich flavor that is sure to become a family favorite. Whether you’re looking for an easy weeknight dinner or a dish to impress your guests, this recipe has you covered. Embrace the simplicity and deliciousness of this dish, and happy cooking!
4 Ingredient Pesto Baked Rigatoni Recipe
Ingredients
Equipment
Method
- Start by boiling a large pot of salted water. Once it’s at a rolling boil, add the Delallo Rigatoni and cook according to the package instructions until al dente, about 10-12 minutes. Reserve about 1/4 cup of the pasta water before draining the rest in a colander.
- In a large mixing bowl, combine the Delallo Simply Pesto and Delallo Crushed Tomatoes. Stir until well mixed, adding reserved pasta water if the mixture seems too thick.
- Add the drained rigatoni to the pesto and tomato mixture. Gently toss to coat all the pasta evenly, adding more reserved pasta water if necessary.
- Preheat your oven to 350°F (175°C). Transfer the pasta mixture to a greased baking dish and sprinkle the shredded mozzarella cheese evenly over the top. Bake for about 20-25 minutes, or until the cheese is melted and bubbly, and lightly golden brown.
- Once out of the oven, let the dish cool for a few minutes. Garnish with freshly chopped basil and serve hot.
Notes
- Feel free to use any pasta shape you have on hand.
- Add seasonal vegetables like asparagus or zucchini for extra flavor.
- To make it dairy-free, use dairy-free pesto and cheese alternatives.
Leave a Reply