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Easy 4 Ingredient Pesto Baked Rigatoni Recipe photo

4 Ingredient Pesto Baked Rigatoni Recipe

This 4 Ingredient Pesto Baked Rigatoni Recipe is SO EASY! Creamy pesto, tangy tomatoes, and gooey mozzarella make this a quick, crowd-pleasing dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4 servings

Equipment

  • Large Pot
  • 9x13 Baking Dish
  • Colander
  • Mixing Spoon
  • Oven mitts

Ingredients
  

  • 1 lb DeLallo Rigatoni
  • 6.35 ounces DeLallo Simply Pesto (1 jar)
  • 1 cup DeLallo Crushed Tomatoes
  • 1/4 cup reserved pasta water
  • 2 cups shredded mozzarella cheese
  • Fresh basil chopped, for garnish

Instructions
 

  • Begin by bringing a large pot of salted water to a boil. Add the DeLallo Rigatoni and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta in a colander, but be sure to reserve about 1/4 cup of the pasta water.
  • In a large mixing bowl, combine the DeLallo Simply Pesto and DeLallo Crushed Tomatoes. Stir until thoroughly mixed. If the mixture seems too thick, add a little of the reserved pasta water to reach your desired consistency.
  • Add the drained rigatoni to the bowl with the sauce. Gently mix until the pasta is well-coated with the pesto and tomato sauce.
  • Preheat your oven to 375°F (190°C). Pour the rigatoni mixture into a 9x13 baking dish. Spread it out evenly, ensuring every piece of pasta is nestled in the sauce.
  • Sprinkle the shredded mozzarella cheese generously over the top of the pasta. Feel free to add more if you’re feeling cheesy!
  • Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is bubbling and golden brown.
  • Once out of the oven, let it cool for a few minutes. Top with freshly chopped basil before serving to add a burst of flavor and color. Enjoy your 4 Ingredient Pesto Baked Rigatoni Recipe hot and fresh!

Notes

  • Do not overcook the rigatoni; it should remain al dente as it will continue cooking in the oven.
  • Reserve pasta water carefully to adjust sauce consistency for creaminess.
  • Adjust cheese amount to your preference for gooeyness and richness.
  • Let the baked rigatoni cool slightly before serving to help it set for easier slicing.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Keyword Baked, Easy, Pasta, Quick, Vegetarian