Cheesy Pesto Baked Rigatoni

Make Cheesy Pesto Baked Rigatoni: a cheesy, pesto-rich baked pasta that comes together fast for weeknight dinners.

Ingredients

• 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)
• 2 cups shredded mozzarella cheese
• fresh basil (chopped)

Instructions

Step 1: Preheat and Cook the Rigatoni

Preheat the oven to 400°F while bringing a large pot of generously salted water to a boil. Add the rigatoni and cook until just al dente, following the package timing so the tubes remain slightly firm in the center. Drain the pasta into a colander, reserving about 1/4 cup of the starchy pasta water. Keep the pasta hot so it will readily absorb the sauces in the next step.

Step 2: Toss Pasta with Pesto and Tomatoes

Return the steaming rigatoni to a large bowl and add just enough reserved pasta water to loosen the pasta into a slightly saucy consistency. Spoon in the pesto and the crushed tomatoes and stir gently but thoroughly until every rigatoni is coated — vibrant green pesto threads contrasting with streaks of rich red tomato, glossy from heat. Taste quickly and adjust texture with another splash of the reserved water if needed.

Step 3: Layer the Pasta and Cheese

Lightly spray a 9x13-inch rectangular baking dish with nonstick spray. Spoon half of the coated rigatoni into the dish in an even layer, then scatter half of the shredded mozzarella across the surface. Top with the remaining pasta and finish with the rest of the cheese, spacing the piles of mozzarella so the cheese will melt into pockets across the pan.

Step 4: Bake Until Bubbly and Golden

Slide the prepared rectangular baking dish (placed back onto the countertop surface) into the preheated oven and bake until the cheese melts into a glossy, bubbling blanket with edges that turn golden brown and slightly blistered—about 20 minutes. Remove and let the dish rest briefly to settle the melted cheese.

Step 5: Garnish and Serve

Scatter chopped fresh basil over the bubbling, cheesy surface so the bright green leaves peek through the melted mozzarella. Serve straight from the rectangular baking dish, allowing the cheese to stretch and the rigatoni tubes to show their pesto-marinated interiors.

Notes

• Reserve a bit of starchy pasta water to help the pesto emulsify with the tomatoes.
• Cook rigatoni just to al dente; it will finish cooking in the oven.
• Use high-quality pesto or homemade for the best basil flavor.
• For extra browning, broil the top for 1 to 2 minutes at the end, watching closely.
• Assemble ahead and refrigerate, then bake before serving for easy entertaining.