4 Ingredient Pesto Baked Rigatoni Recipe
There’s something deeply comforting about a bubbling pan of baked pasta—melty cheese, a bright sauce, and the kind of warmth that fills the kitchen and lingers on your fork. This 4 Ingredient Pesto Baked Rigatoni Recipe takes that cozy idea and simplifies it into an effortless, pantry-friendly meal. With just a jar of pesto, crushed tomatoes, rigatoni, and a handful of mozzarella, you’ll have dinner on the table that tastes like it took all afternoon. Spoiler: it didn’t.
Why you’ll love this recipe
- Minimal ingredients, maximum flavor: only four main items transform into a satisfying baked pasta.
- Speedy prep: most of your time is hands-off while the oven does the work.
- Versatile: easily doubles for a crowd or scales down for two. Add roasted veggies or a protein if you like.
- Approachable technique: no advanced chef skills required—just cook, mix, and bake.
Ingredients
Use the list below exactly as written for consistent results.
- ▢1lb Delallo Rigatoni
- ▢6.35 ounces Delallo Simply Pesto (1 jar)
- ▢1 cup Delallo Crushed Tomatoes
- ▢1/4 cup reserved pasta watermight not use the entire 1/4 cup
- ▢2 cups shredded mozzarella cheese
- ▢fresh basil chopped
Equipment
- Large pot for boiling pasta
- Colander
- Mixing bowl or the pot used for pasta
- 9×13-inch baking dish (or similar size)
- Wooden spoon or spatula
- Measuring cups and a tablespoon
Prep notes
Before you begin, preheat your oven and bring a large pot of salted water to a boil. Keep in mind the ingredient list calls for 1/4 cup reserved pasta watermight not use the entire 1/4 cup; I recommend measuring it out when draining the pasta so you can add just enough to loosen the sauce. Also, shred the mozzarella if it’s not pre-shredded and roughly chop the fresh basil so it’s ready to go on top.
Step-by-step directions
Follow these rewritten directions for a clear, reliable bake. The order follows the original source but clarifies each action.
- Preheat the oven. Set your oven to 375°F (190°C) so it reaches temperature while you cook the pasta.
- Boil the rigatoni. Bring a large pot of salted water to a rolling boil. Add ▢1lb Delallo Rigatoni and cook until the pasta is just shy of al dente—about 1–2 minutes less than the package recommends—so it can finish cooking in the oven.
- Reserve pasta water and drain. Before draining, scoop out up to ▢1/4 cup reserved pasta watermight not use the entire 1/4 cup into a measuring cup. You may not need the whole amount; start by reserving the full 1/4 cup and then add less later if the sauce doesn’t need it. Drain the pasta in a colander.
- Combine pasta with sauces. Return the drained rigatoni to the pot or place it in a large mixing bowl. Add ▢6.35 ounces Delallo Simply Pesto and ▢1 cup Delallo Crushed Tomatoes. Stir gently until the pasta is evenly coated.
- Adjust texture with pasta water. If the sauce seems too thick or doesn’t cling evenly to the pasta, stir in a splash of the reserved pasta water at a time until you reach a silky consistency. You may not need the entire ▢1/4 cup reserved pasta watermight not use the entire 1/4 cup.
- Layer into the baking dish. Transfer the sauced rigatoni into a 9×13-inch baking dish, spreading it into an even layer.
- Add the cheese. Sprinkle ▢2 cups shredded mozzarella cheese evenly over the top of the pasta.
- Bake until bubbly. Place the dish in the preheated oven and bake for about 15–20 minutes, or until the cheese is melted and the edges are bubbling. If you want a golden top, broil for 1–2 minutes at the end—watch carefully so it doesn’t burn.
- Finish with fresh basil. Remove the baking dish from the oven and let it rest for 5 minutes. Sprinkle ▢fresh basil chopped over the top for a bright finish.
- Serve and enjoy. Scoop portions onto plates and serve warm. This dish pairs nicely with a simple green salad or crusty bread.
Troubleshooting & tips
- If the sauce feels dry after baking, stir in a little more reserved pasta water when serving to bring it back to life.
- To get extra flavor, brown a small amount of minced garlic in olive oil and stir it into the pesto before mixing with the pasta. This is optional and still keeps the recipe minimal.
- If you prefer a creamier finish, stir 2–3 tablespoons of plain yogurt or a neutral tasting cream alternative into the pesto before combining with the pasta.
- Leftovers reheat well in the oven at 350°F (175°C) until warmed through, or in a skillet on low heat with a splash of water to prevent drying.
Variations
Keep the core idea of the 4 Ingredient Pesto Baked Rigatoni Recipe and customize to your taste:
- Add roasted vegetables like cherry tomatoes, zucchini, or bell peppers for color and texture.
- Stir in cooked chicken or a plant-based protein for a heartier meal.
- Swap mozzarella for a blend of cheeses if you like a deeper melt and flavor—just keep the total cheese amount at ▢2 cups shredded mozzarella cheese equivalent.
Make-ahead & storage
You can assemble this dish up to a day in advance. Prepare through the step where the pasta is layered in the baking dish and topped with cheese, then cover and refrigerate. When you’re ready to bake, bring the baking dish to room temperature for 20 minutes and then bake for a few extra minutes to compensate for the chill.
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop with a splash of water to keep the sauce creamy.
Serving suggestions
This baked rigatoni is substantial on its own but pairs beautifully with:
- A crisp green salad tossed with lemon and olive oil
- Garlic-rubbed toasted bread or a warm baguette
- Simple roasted vegetables for added nutrients
Final thoughts
One jar of pesto and a few pantry staples are all you need to create a dish that tastes way more complicated than it is. The key is simple: cook the rigatoni just under al dente, reserve a bit of pasta water to perfect the sauce, and finish the bake with a generous layer of melted mozzarella and fresh basil. This 4 Ingredient Pesto Baked Rigatoni Recipe hits comfort-food notes while staying incredibly straightforward—perfect for weeknights, easy entertaining, and anyone who loves a gooey, herb-forward pasta bake.
Printable recipe
Quick reference for the stove-to-oven steps:
- Preheat oven to 375°F (190°C).
- Cook ▢1lb Delallo Rigatoni until just shy of al dente. Reserve up to ▢1/4 cup reserved pasta watermight not use the entire 1/4 cup, then drain.
- Toss pasta with ▢6.35 ounces Delallo Simply Pesto and ▢1 cup Delallo Crushed Tomatoes. Add reserved water as needed.
- Transfer to a baking dish, top with ▢2 cups shredded mozzarella cheese.
- Bake 15–20 minutes until bubbly; broil briefly for browning if desired.
- Top with ▢fresh basil chopped, rest 5 minutes, then serve.
Now pull a dish from the oven, breathe in that basil-pesto aroma, and enjoy a comforting bowlful that proves delicious dinners don’t need a long ingredient list—just great technique and a little oven magic.
4 Ingredient Pesto Baked Rigatoni Recipe
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- Bring a large pot of salted water to a boil and cook 1 lb rigatoni according to package directions until al dente.
- Reserve 1/4 cup of the pasta cooking water, then drain the pasta in a colander and return the pasta to a large bowl while still hot.
- Add the pesto (about 6.35 oz jar) and 1 cup crushed tomatoes to the hot pasta; add reserved pasta water a little at a time until the mixture is saucy but not watery, then stir to combine.
- Spray a 9x13-inch baking dish with nonstick spray. Spread half the pasta mixture into the dish and sprinkle with half (1 cup) of the shredded mozzarella.
- Top with the remaining pasta and the remaining 1 cup shredded mozzarella.
- Bake for about 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped fresh basil before serving.
Notes
- Reserve pasta water to adjust sauce consistency.
- Use a 9x13-inch dish for even baking.
- Substitute another shredded cheese if desired.
