Cheesy Pesto Rigatoni Bake







A recipe allowed in a / diet.

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.

Nutritional Chart

Calories: 553 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 24 g
  • 40 g
  • 28 g

Ingredients Needed for Cheesy Pesto Rigatoni Bake

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

How to Make Cheesy Pesto Rigatoni Bake

  1. Fill a medium-sized cooking pot halfway with salted water. Bring it to a boil and add the rigatoni. Boil for 12 minutes.
  2. 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. Transfer to a casserole and top with the remaining cup of Cheddar. Bake for 20 minutes at 340⁰F/170⁰C.

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