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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.
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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.

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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

  • 12
  • 9
  • 2
  • 0.5

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.

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Nutritional Chart

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

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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.

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