Instructions

• 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.