4 Ingredient Pesto Baked Rigatoni Recipe
When it comes to comforting pasta dishes, few things can top a rich, cheesy baked rigatoni. This 4 Ingredient Pesto Baked Rigatoni Recipe is not only simple but also bursting with flavor, making it perfect for weeknight dinners or easy meal prep. With just a handful of ingredients, you can whip up a crowd-pleasing dish that everyone will love. Let’s dive into this delicious recipe!
What You’ll Love About This Recipe
This 4 Ingredient Pesto Baked Rigatoni Recipe is a delightful fusion of flavors and textures. You’ll love how:
– It requires only four main ingredients, which means less time shopping and more time enjoying.
– The creamy mozzarella and vibrant pesto meld beautifully, creating a dish that’s both comforting and satisfying.
– It’s incredibly versatile; you can easily add in other ingredients like vegetables or protein to make it your own.
– It’s quick to prepare, allowing you to get a delicious meal on the table in no time.
Ingredient Rundown
To create this scrumptious dish, gather the following ingredients:
- 1 lb DeLallo Rigatoni: The perfect pasta shape for holding onto the sauce and cheese.
- 6.35 ounces DeLallo Simply Pesto: A jar of this fresh pesto will provide a burst of flavor and richness.
- 1 cup DeLallo Crushed Tomatoes: Adds a lovely tang and moisture to the dish.
- 1/4 cup reserved pasta water: Helps to create a creamy texture, but use as needed.
- 2 cups shredded mozzarella cheese: The star ingredient for that melty, gooey goodness.
- Fresh basil: Chopped for garnish and additional flavor.
Equipment & Tools
Before you start cooking, make sure you have the following equipment:
- Large pot: For boiling the rigatoni.
- Colander: To drain the pasta once it’s cooked.
- Baking dish: A 9×13 inch dish works perfectly for this recipe.
- Mixing spoon: For combining all the ingredients.
- Oven: Preheated to get that golden, bubbly topping.
4 Ingredient Pesto Baked Rigatoni Recipe Made Stepwise
Step 1: Cook the Rigatoni
Start 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. Reserve about 1/4 cup of the pasta water, then drain the rigatoni in a colander.
Step 2: Combine Ingredients
In a large mixing bowl, combine the drained rigatoni with the DeLallo Simply Pesto, DeLallo Crushed Tomatoes, and enough reserved pasta water to create a creamy consistency. Mix well to ensure all the pasta is coated.
Step 3: Add the Cheese
Fold in 1.5 cups of the shredded mozzarella cheese into the rigatoni mixture. This will create that deliciously cheesy texture throughout.
Step 4: Transfer to Baking Dish
Pour the pasta mixture into a greased baking dish, spreading it evenly. Top with the remaining mozzarella cheese to create a gooey, cheesy crust.
Step 5: Bake
Preheat your oven to 350°F (175°C) and bake the rigatoni for 25-30 minutes, or until the cheese is melted and bubbly, and the top has a golden color.
Step 6: Garnish and Serve
Once baked, remove from the oven and let it sit for a few minutes. Garnish with fresh chopped basil before serving to add a burst of color and flavor.
Health-Conscious Tweaks
If you’re looking to lighten up this 4 Ingredient Pesto Baked Rigatoni Recipe, consider these options:
- Whole grain rigatoni: Swap regular rigatoni for whole grain for added fiber.
- Low-fat cheese: Use part-skim mozzarella to reduce calories and fat.
- Vegetable add-ins: Toss in some sautéed spinach, zucchini, or bell peppers for extra nutrients.
- Reduce pesto: Use less pesto and add extra crushed tomatoes for a lighter sauce.
Mistakes Even Pros Make
Even the most seasoned cooks can make these common mistakes when preparing this dish:
- Overcooking the pasta: Make sure to cook the rigatoni al dente, as it will continue to cook in the oven.
- Not reserving enough pasta water: This water is key to achieving the right texture, so don’t skip this step!
- Skipping the resting time: Allowing the dish to sit for a few minutes after baking helps it set and makes serving easier.
- Using low-quality ingredients: High-quality pesto and cheese can make a huge difference in flavor.
Make-Ahead & Storage
Planning ahead? Here’s how to make this 4 Ingredient Pesto Baked Rigatoni Recipe work for you:
You can prepare this dish ahead of time by assembling it in the baking dish, covering it tightly, and refrigerating it for up to 24 hours before baking. When you’re ready to cook, simply pop it in the oven and add a few extra minutes to the baking time.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Freezing: This dish freezes well! Just make sure to wrap it tightly before freezing. Thaw overnight in the fridge before reheating.
4 Ingredient Pesto Baked Rigatoni Recipe Q&A
Can I add protein to this dish?
Absolutely! Grilled chicken or sausage would work wonderfully. You can also try adding Grilled Chicken Pesto Subs as a side for a complete meal.
What should I serve with this pasta?
A simple side salad or some garlic bread pairs perfectly with this pasta dish. You might also enjoy it alongside Traeger Smoked Corn On The Cob With Pesto for a delightful twist.
Can I use a different type of pasta?
Yes! While rigatoni is ideal, any short pasta, like penne or fusilli, can be substituted in this 4 Ingredient Pesto Baked Rigatoni Recipe.
How do I reheat leftovers?
To reheat, simply place the leftovers in a microwave-safe dish and heat until warm. You can also reheat it in the oven at 350°F (175°C) until heated through.
Try These Next
If you enjoyed this 4 Ingredient Pesto Baked Rigatoni Recipe, you might also like:
- Cajun Pasta for a spicy twist on pasta night.
- Grilled Chicken Pesto Subs for a sandwich version of your favorite flavors.
Hungry for More?
This 4 Ingredient Pesto Baked Rigatoni Recipe is not only delicious but also a breeze to make. With just a few simple ingredients, you can create a meal that’s both satisfying and comforting. Whether you’re cooking for family or friends, this dish is sure to impress and become a staple in your recipe rotation. So gather your ingredients, preheat that oven, and get ready to enjoy a delightful pasta experience!
4 Ingredient Pesto Baked Rigatoni Recipe
Ingredients
Equipment
Method
- Start 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. Reserve about 1/4 cup of the pasta water, then drain the rigatoni in a colander.
- In a large mixing bowl, combine the drained rigatoni with the DeLallo Simply Pesto, DeLallo Crushed Tomatoes, and enough reserved pasta water to create a creamy consistency. Mix well to ensure all the pasta is coated.
- Fold in 1.5 cups of the shredded mozzarella cheese into the rigatoni mixture. This will create that deliciously cheesy texture throughout.
- Pour the pasta mixture into a greased baking dish, spreading it evenly. Top with the remaining mozzarella cheese to create a gooey, cheesy crust.
- Preheat your oven to 350°F (175°C) and bake the rigatoni for 25-30 minutes, or until the cheese is melted and bubbly, and the top has a golden color.
- Once baked, remove from the oven and let it sit for a few minutes. Garnish with fresh chopped basil before serving to add a burst of color and flavor.
Notes
- For a lighter option, use whole grain rigatoni.
- Add sautéed vegetables for extra nutrients.
- Ensure to reserve enough pasta water for the right texture.
