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.
