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.
