Description
A hearty baked pasta dish blending pesto, marinara, and melty mozzarella for a flavorful, stress-free meal ready in under an hour.
Ingredients
12 oz rigatoni pasta
1 cup ricotta cheese
2 cups shredded mozzarella
1/3 cup basil pesto
1 can (24 oz) marinara sauce
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp olive oil
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook rigatoni according to package instructions; drain.
In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, salt, pepper, garlic powder, and olive oil.
Combine marinara, pesto, and Italian seasoning in a separate bowl.
In a large pan, sauté garlic in olive oil until fragrant; add cooked pasta and marinara-pesto mixture, tossing to coat.
Transfer to baking dish and top with remaining mozzarella.
Bake 25-30 minutes until bubbly and golden.
Let cool slightly before serving.
Notes
Substitute ziti or penne for rigatoni
Use cottage cheese for a lighter option
Add sautéed mushrooms or bell peppers for extra veg
Top with fresh basil or toasted pine nuts before serving
Store leftovers in an airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 25
- Category: veggies
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 8g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg