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4 Ingredient Pesto Baked Rigatoni Recipe

This 4 Ingredient Pesto Baked Rigatoni is a cheesy, comforting dish that's perfect for busy weeknights!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 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)

Instructions

  • 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.

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Baking dish
  • Oven Mitts

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.