Name: 4 Ingredient Pesto Baked Rigatoni Recipe
Prep time: 5 min
Cook time: 32 min
Total time: 37 min
Ingredients: 1 lbDelallo Rigatoni; 6.35 ouncesDelallo Simply Pesto (1 jar); 1 cupDelallo Crushed Tomatoes; 1/4 cupreserved pasta watermight not use the entire 1/4 cup; 2 cupsshredded mozzarella cheese; fresh basilchopped

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There are recipes that feel like a weekend project and then there are ones that show up on your weeknight table looking like a win. This pesto baked rigatoni is absolutely the latter: four pantry-friendly ingredients plus a little oven magic and you’ve got dinner that comforts and impresses with almost no fuss.

I make this when I want something cozy without a long ingredient list or an afternoon in the kitchen. The jarred Delallo pesto gives bright basil flavor right away, the crushed tomatoes add body, and the mozzarella melts into that irresistible golden blanket. Rigatoni’s ridges trap the sauce so every bite is saucy and satisfying.

If you’re feeding a small crowd or meal-prepping for a few days, this one holds up nicely. It’s forgiving. It’s fast. And when you pull it out of the oven and garnish with fresh basil, it looks like you spent longer than you did.

Ingredients

1 lb Delallo Rigatoni — the tube shape and ridges hold sauce, giving good bite and texture.
6.35 ounces Delallo Simply Pesto (1 jar) — concentrated basil flavor; the shortcut here that keeps this four ingredients only.
1 cup Delallo Crushed Tomatoes — adds body and a hint of acidity to balance the pesto.
1/4 cup reserved pasta water (might not use the entire 1/4 cup) — starchy water helps loosen and smooth the sauce so it clings to the pasta.
2 cups shredded mozzarella cheese — melts into a gooey, golden top; use low-moisture for better browning.
fresh basil — chopped; brightens and makes the dish feel fresh when sprinkled on at the end.

Your Shopping Guide

Stick to the brands and quantities listed if you want the same results. The Delallo items called for—the rigatoni, the Simply Pesto jar, and the crushed tomatoes—are the backbone of this recipe. Buying the pesto and the tomatoes from the same brand keeps the flavor profile consistent, but it’s not mandatory if you know a jar you love.

Pick rigatoni that’s good quality and not overly old; fresh-ish pasta has a different cook time but the recipe uses dried pasta, so buy a standard 1 lb package. For mozzarella, I favor pre-shredded low-moisture for ease and even melting, but fresh mozzarella works if you tear and press out excess moisture first. And buy a small bunch of fresh basil—the garnish really lifts the whole dish.

Short shopping checklist: 1 lb rigatoni, 6.35 oz jar of pesto, 1 cup crushed tomatoes (one small can or jar portion), 2 cups shredded mozzarella, and fresh basil. You don’t need cream, garlic, or extra herbs to make this shine.

Directions: 4 Ingredient Pesto Baked Rigatoni

Preheat oven to 400°F (200°C).
Bring a large pot of salted water to a boil.
Cook 1 lb Delallo Rigatoni according to package instructions until al dente.
Before draining, reserve 1/4 cup of the pasta cooking water; then drain the pasta.
Transfer the hot pasta to a large bowl. Add the 6.35-ounce jar of Delallo Simply Pesto and 1 cup Delallo crushed tomatoes. Stir to combine.
Gradually add up to the reserved 1/4 cup pasta water, stirring, until the sauce lightly coats the pasta (you may not use the entire 1/4 cup).
Spray a 9×13-inch baking dish with nonstick spray.
Spread half of the sauced pasta in the prepared dish. Sprinkle with half of the shredded mozzarella cheese (1 cup). Top with the remaining pasta and the remaining 1 cup shredded mozzarella.
Bake uncovered for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and serve garnished with chopped fresh basil.

Why It’s My Go-To

This dish hits a few useful notes: it’s fast, predictable, and very forgiving. Jarred pesto does the heavy lifting flavor-wise, so you don’t have to puree basil, measure nuts, or fuss with oil ratios. The crushed tomatoes add just enough acidity to prevent the pesto from feeling overly rich on its own.

I use it when I want a comforting dinner that doesn’t require babysitting. The assembly is quick, and the oven does the rest. It also plays well with sides—simple salads, roasted vegetables, or a few slices of crusty bread all work. For a relatively small ingredient list, it delivers a lot of flavor and comfort.

Texture-Safe Substitutions

Want to swap something without ruining the overall texture? Here are safe substitutions that keep the mouthfeel similar:

Pasta: If you don’t have rigatoni, penne or ziti will work fine; choose tubular shapes so sauce can cling inside.
Mozzarella: If you’re avoiding pre-shredded, use fresh low-moisture mozzarella torn into small pieces; press gently to remove excess moisture so the bake doesn’t get watery.
Pesto: If Delallo Simply Pesto isn’t available, use another jarred basil pesto of similar quantity; flavor will shift slightly but texture remains intact.

Gear Up: What to Grab

You don’t need fancy equipment for this. A large pot for boiling pasta, a colander, a large mixing bowl, a 9×13-inch baking dish, and a spatula are all you need. A small measuring cup for reserving pasta water helps, and a cheese grater if you’re shredding mozzarella from a block.

If your oven runs hot or cold, an oven thermometer is handy to make sure you’re really at 400°F (200°C) for that ideal bubbling and browning.

Troubles You Can Avoid

Here are the common pitfalls and how to avoid them:

Watery bake: Too much reserved pasta water or very wet fresh mozzarella can make the dish soupy. Use the pasta water sparingly and press excess moisture from fresh mozzarella.
Under-seasoned pasta: Salt your boiling water so the rigatoni absorbs flavor while cooking. The recipe calls for salted water; don’t skip it even though the pesto is seasoned.
Cool, clumpy sauce: Add the pesto and crushed tomatoes to the pasta while it’s hot and stir quickly so the oil emulsifies with the starchy coating on the noodles. If the sauce seems thick, add the reserved pasta water gradually.
Uneven melting: Spread the pasta and cheese in two layers as directed. This helps even melting and avoids a dense top with a dry bottom.

Make It Fit Your Plan

Feeding picky eaters? The flavors here are straightforward—basil, tomato, and melty cheese. If someone is unsure about pesto, try a small portion baked with just tomato and mozzarella and offer a pesto-topped serving for adults. For a lighter plate, serve smaller portions with a crisp green salad.

For a weeknight shortcut, boil the rigatoni and toss it with pesto and tomatoes the night before; store it in the fridge and finish the bake the next day. If you’re doubling the recipe for a crowd, bake in two similar-size dishes rather than cramming into one oversized pan so everything heats evenly.

Method to the Madness

Why these exact steps? Cooking the pasta until al dente ensures it can take the heat of a 400°F bake without turning mushy. Reserving pasta water is an old trick: those starches help loosen concentrated sauces so they coat each piece and don’t clump. Mixing pesto and crushed tomatoes while the pasta is hot helps them come together into a glossy, clingy sauce.

Layering half the pasta, half the cheese, then repeating creates pockets of melted cheese throughout. Bake time is long enough to melt the cheese and heat the casserole through without drying it out. A final sprinkle of chopped fresh basil at the end brightens the dish and restores a bit of fresh herb aroma lost during baking.

Make-Ahead & Storage

Make-ahead: Assemble the pasta, pesto, and tomatoes, then transfer to the baking dish, cover tightly, and refrigerate for up to 24 hours. Hold off on the cheese until you’re ready to bake for best texture; add it roughly 15 minutes before baking or right before it goes into the oven.

Storage: Leftovers keep well in the fridge for 3 to 4 days in an airtight container. Reheat individual portions in the microwave or in a 350°F oven covered until warmed through. The texture will stay fine, though the top won’t be as bubbly as freshly baked.

Freezing: You can freeze the assembled, unbaked dish (without fresh basil) for up to 2 months. Thaw overnight in the fridge before baking. Add a few extra minutes to the bake time if still slightly chilled.

Helpful Q&A

Q: Can I use homemade pesto?

A: Yes. If you use homemade pesto, measure to match the jarred quantity (about 6.35 ounces) and note that flavor intensity can differ. Homemade can be brighter or heavier depending on nuts and oil used.

Q: Do I need to salt the pasta water if pesto is already salty?

A: Yes. Salting the boiling water seasons the pasta itself and ensures each bite is flavorful. The pesto provides seasoning to the sauce, but the pasta benefits from salted cooking water.

Q: What if I don’t have 9×13-inch dish?

A: Use any similarly sized oven-safe baking dish. If yours is slightly smaller and deeper, keep an eye on bake time; it may need a few extra minutes to heat through. If it’s larger and shallower, check for faster browning.

See You at the Table

This 4 Ingredient Pesto Baked Rigatoni is one of those dinners I turn to when I want something that looks homey and tastes like effort, even when it wasn’t. It’s perfect for busy evenings, comfortable leftovers, and nights when you need something simple and satisfying.

Make it once, and you’ll find the small ways to make it yours—a sprinkle of red pepper flakes, a handful of spinach stirred in before baking, or a sharper cheese on top. But the core four ingredients are already a brilliant, quick way to a cozy, flavorful meal. I hope it becomes a staple in your rotation too. See you at the table!