• Home
  • Cheesy Pesto Rigatoni Bake

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.
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.

Did you like this recipe? You can leave your comment here!


Share it on your social network:

Or you can just copy and share this url

Ingredients

water
salt
12 ounces of whole wheat rigatoni
9 ounces of cherry tomatoes, halved
pepper
2 cups of cheddar, grated
½ cup pesto

Ingredients

Steps

1
Done

Fill a medium-sized cooking pot halfway with salted water. Bring it to a boil and add the rigatoni. Boil for 12 minutes.

2
Done

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.

3
Done

Transfer to a casserole and top with the remaining cup of Cheddar. Bake for 20 minutes at 340⁰F/170⁰C.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

553 kcal
Calories
24 g
Protein
40 g
Fat
28 g
Carbohydrates

Add to Cookbook

You need to login or register to bookmark/favorite this content.

Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.