Cheesy Pesto Rigatoni Bake
Creamy, cheesy, warming. This is how you can describe this pasta bake. Use whole wheat rigatoni, but you can always replace them with any tube-shaped pasta. Add cherry tomatoes for a fresh touch, cheddar for cheesiness, and upgrade with pesto.
Ingredients Needed for Cheesy Pesto Rigatoni Bake
water
salt
12 ounces of whole wheat rigatoni
9 ounces of cherry tomatoes, halved
pepper
2 cups of cheddar, grated
½ cup pesto
How to Cook Cheesy Pesto Rigatoni Bake
- Fill a medium-sized cooking pot halfway with salted water. Bring it to a boil and add the rigatoni. Boil for 12 minutes.
- Transfer the cooked pasta to a bowl. Add the halved cherry tomatoes, 1 cup of Cheddar, and the pesto. Season with salt and pepper and mix all using a spatula.
- Transfer to a casserole and top with the remaining cup of Cheddar. Bake for 20 minutes at 340⁰F/170⁰C.