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4 Ingredient Pesto Baked Rigatoni Recipe

A simple, comforting baked rigatoni tossed with pesto and tomatoes, topped with melty mozzarella and fresh basil.
Prep Time5 minutes
Cook Time32 minutes
Total Time37 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 entire amount
  • 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.
  • Return the hot pasta to a large bowl and add the pesto and crushed tomatoes. Add some reserved pasta water as needed to create a slightly saucy coating without making the pasta watery; stir to combine.
  • Spray a 9x13-inch baking dish with nonstick spray. Spread half of the pasta into the dish and sprinkle with half of the shredded mozzarella.
  • Add the remaining pasta, top with the remaining mozzarella, and spread evenly.
  • Bake for about 20 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and serve garnished with chopped fresh basil.

Equipment

  • Large Pot
  • Colander
  • large mixing bowl
  • 9×13 baking dish
  • nonstick spray
  • spatula or spoon

Notes

  • Use reserved pasta water sparingly to avoid a watery bake.
  • Choose a jarred pesto you enjoy for best flavor.
  • Shred mozzarella fresh for better melting.
  • Let the baked pasta sit 2–3 minutes before serving.