If you’re craving a dish that’s both comforting and bursting with vibrant flavors, this Cheesy Pesto Baked Rigatoni Recipe is exactly what you need. Picture tender rigatoni noodles enveloped in a luscious blend of bright, herby pesto and rich crushed tomatoes, baked under a golden, melty blanket of mozzarella cheese. Every bite marries creamy cheesiness with aromatic basil notes, creating a harmony that feels like a warm hug on a plate. It’s a family-friendly, easy-to-prepare meal that turns simple pantry staples into a gourmet experience, making it a staple you’ll want to revisit again and again.
Ingredients You’ll Need
The magic of this Cheesy Pesto Baked Rigatoni Recipe lies in its straightforward and flavorful ingredients. Each component plays a key role, bringing balance and texture — from the firm rigatoni that holds sauce beautifully to the fresh basil adding that burst of greenery and aroma.
- 1 lb Delallo Rigatoni: Their tube-shaped pasta is perfect for capturing sauce inside every bite.
- 6.35 ounces Delallo Simply Pesto (1 jar): This rich and creamy basil pesto gives the dish that fresh, herby lift that enchants the palate.
- 1 cup Delallo Crushed Tomatoes: Adds a subtle tang and vibrant color, balancing the pesto’s richness.
- 1/4 cup reserved pasta water: Used to adjust sauce consistency for a perfect coating, ensuring every noodle shines.
- 2 cups shredded mozzarella cheese: Melts beautifully to create the irresistible golden crust and gooey texture.
- Fresh basil (chopped): A finishing touch that adds freshness and an herbal note, elevating every serving.
How to Make Cheesy Pesto Baked Rigatoni Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400 degrees Fahrenheit. This sets the stage for perfect baking where the cheese crisps up just right while everything heats through evenly. Getting your oven ready early means no waiting around when you’re ready to assemble.
Step 2: Boil the Pasta
Bring a large pot of salted water to a rolling boil. The salt seasons the pasta from within, enhancing every bite. Then, cook the rigatoni according to the package instructions until just al dente — firm with a little bite but fully cooked. This is crucial since the pasta will absorb sauce and bake further later.
Step 3: Drain and Combine with Sauce
When the rigatoni is perfectly cooked, reserve about 1/4 cup of the starchy pasta water before draining. Return the hot pasta to a large bowl and stir in the pesto, crushed tomatoes, and just enough reserved water to create a saucy coating — you want it moist but not soupy. This mixture is the heart of your dish, ensuring every noodle is flavorful.
Step 4: Assemble in the Baking Dish
Spray a 9×13-inch baking dish with nonstick spray to prevent sticking and easy cleanup. Layer half of the pesto-coated rigatoni evenly in the dish, then sprinkle half of the shredded mozzarella on top. Repeat with the remaining pasta and cheese to build layers that will melt together beautifully while baking.
Step 5: Bake to Bubbly Perfection
Bake the assembled dish for about 20 minutes, or until the cheese melts, bubbles, and turns a gorgeous golden color. The heat melds all the components, creating that irresistible molten cheese crust that makes this Cheesy Pesto Baked Rigatoni Recipe so mouthwatering.
Step 6: Garnish and Serve
Once out of the oven, sprinkle chopped fresh basil over the top to add a fresh, aromatic finish that brightens the dish. Serve this warm, cheesy pasta straight from the baking dish for an inviting, cozy meal everyone will love.
How to Serve Cheesy Pesto Baked Rigatoni Recipe
Garnishes
Freshly chopped basil is a must-have garnish. Its vibrant green color and fragrant flavor add a fresh herbal contrast that brings the cheesy, tomatoey flavors to life. A light drizzle of extra virgin olive oil or a sprinkle of grated Parmesan can also amp up the flavor and add elegance.
Side Dishes
Since this dish is rich and hearty, pairing it with a simple arugula salad tossed in lemon vinaigrette offers a crisp, peppery counterpoint. Garlic bread or a rustic Italian loaf is perfect for mopping up leftovers. For veggies, light roasted asparagus or steamed green beans add color and balance.
Creative Ways to Present
Try serving individual portions in small ramekins for a charming presentation that’s perfect for dinner parties. You could also layer the rigatoni in a cast-iron skillet to serve straight from the oven with a crusty edge prized by many pasta lovers. Drizzle pesto or balsamic glaze on top to add visual flair and extra zest.
Make Ahead and Storage
Storing Leftovers
This Cheesy Pesto Baked Rigatoni Recipe reheats beautifully, making it perfect for leftovers. Store any uneaten portions in an airtight container in the refrigerator for up to three days. The flavors deepen, and the pasta stays wonderfully tender without losing its saucy charm.
Freezing
You can also freeze portions of this baked rigatoni. Let the dish cool completely, then transfer into freezer-safe containers. It freezes well for up to two months and can be thawed overnight in the fridge before reheating. Be sure to cover tightly to avoid freezer burn and maintain that cheesiness.
Reheating
For the best results, reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through, about 15-20 minutes. This keeps the cheese melty and the pasta moist. If you’re in a hurry, microwave in short bursts, stirring between, then finish under a broiler for a crisp cheese top.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While rigatoni’s tubular shape is ideal for holding sauce, penne or ziti would work beautifully too. Just adjust cooking times if necessary.
Is store-bought pesto good enough?
Definitely. Using a high-quality store-bought pesto like Delallo Simply Pesto saves time and still delivers fantastic herbal flavor. Feel free to make your own if you prefer, but the jarred version is delicious and convenient.
Can this dish be made vegetarian?
Yes! This recipe is naturally vegetarian as it’s rich in cheese, pesto, and tomatoes without any meat. For a vegan version, substitute with vegan cheese and pesto.
How spicy is this baked rigatoni?
This dish is mild and family-friendly. The pesto and tomatoes offer depth of flavor without heat, so it’s suitable for all palates. You can add red pepper flakes for a subtle kick if you like.
What wine pairs well with Cheesy Pesto Baked Rigatoni Recipe?
A crisp white like Pinot Grigio or a light red such as Chianti balances the richness of the cheese and pesto beautifully, enhancing your entire dining experience.
Final Thoughts
There’s something so wonderfully satisfying about gathering around a warm dish of Cheesy Pesto Baked Rigatoni Recipe — it’s comfort food at its finest, yet surprisingly fresh and vibrant. Whether it’s a weeknight dinner or a weekend treat, this easy recipe brings joy with every cheesy, pesto-laden forkful. I can’t wait for you to try it and make it a beloved staple in your kitchen too!
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Cheesy Pesto Baked Rigatoni Recipe
- Prep Time: 5 minutes
- Cook Time: 32 minutes
- Total Time: 37 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Cheesy Pesto Baked Rigatoni is a comforting and flavorful Italian-inspired dish featuring rigatoni pasta coated in a vibrant pesto and crushed tomato sauce, layered with melty mozzarella cheese, and baked until bubbly and golden. It’s perfect for a family dinner or a cozy meal on any night of the week.
Ingredients
Pasta and Sauce
- 1 lb Delallo Rigatoni
- 6.35 ounces Delallo Simply Pesto (1 jar)
- 1 cup Delallo Crushed Tomatoes
- 1/4 cup reserved pasta water (might not use the entire 1/4 cup)
Cheese and Garnish
- 2 cups shredded mozzarella cheese
- Fresh basil, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the rigatoni.
- Boil Water: Bring a large pot of salted water to a boil to cook the rigatoni pasta properly.
- Cook Pasta: Add the rigatoni to the boiling water and cook according to the package instructions until al dente.
- Drain Pasta: Once cooked, drain the pasta, reserving about 1/4 cup of the pasta cooking water to adjust sauce consistency later.
- Mix Sauce and Pasta: While the pasta is still hot, place it in a large bowl. Add enough reserved pasta water to create a saucy texture, then stir in the pesto and crushed tomatoes until evenly combined.
- Prepare Baking Dish: Lightly spray a 9×13 inch baking dish with nonstick spray to prevent sticking during baking.
- Layer Pasta and Cheese: Spread half of the pesto pasta mixture into the prepared baking dish, then sprinkle half of the shredded mozzarella on top. Repeat with the remaining pasta and cheese to create two cheesy layers.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes or until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove from the oven and sprinkle chopped fresh basil over the baked rigatoni before serving for a fresh flavor and beautiful presentation.
Notes
- Be sure not to overcook the rigatoni; al dente pasta will hold up better when baked.
- Reserve the pasta water carefully as it helps to loosen the sauce without watering it down.
- You can substitute or add other cheeses like Parmesan or fontina for additional flavor.
- For a spicier dish, consider stirring in some red pepper flakes with the pesto.
- This dish can be prepared ahead to the layering step and refrigerated, then baked when ready to serve.
