Healthy Baked Pesto Rigatoni Recipe
Healthy Baked Pesto Rigatoni is the kind of joyful, easy dinner that absolutely lights up the table—comforting and hearty, yet gorgeously green and fresh with every bite! This dish combines tender whole wheat rigatoni, vibrant basil pesto, juicy cherry tomatoes, and a trio of melty cheeses for the ultimate Italian-inspired pasta bake. Whether you’re sharing with family or meal-prepping for yourself, the clever mix of flavors and textures makes it nearly impossible to resist going back for seconds.
Ingredients You’ll Need
This Healthy Baked Pesto Rigatoni comes together with just a handful of staple ingredients, each bringing a special something to the party. From the herbaceous brightness of pesto to the creamy cheeses and colorful veggies, every bite speaks for itself—delicious simplicity at its finest.
- Whole Wheat Rigatoni: Provides hearty texture and a wholesome, nutty flavor, plus a boost of fiber to keep you satisfied.
- Shredded Chicken Breast (optional): Adds lean protein and turns this into a filling main, but you can leave it out for a wonderful vegetarian twist.
- Basil Pesto: Brings vivid green color and a punch of herbaceous, garlicky richness—choose good-quality store-bought or make your own.
- Cherry Tomatoes: Give bright pops of sweetness and juiciness, perfectly balancing the savory ingredients.
- Baby Spinach: Chopped spinach not only wilts beautifully into the bake, but also sneaks in extra vitamins and color.
- Part-Skim Ricotta Cheese: Lends a light, creamy texture that softens every forkful and keeps the pasta extra-moist.
- Grated Parmesan Cheese: Offers a nutty, savory edge and crisps up beautifully when baked on top.
- Shredded Part-Skim Mozzarella Cheese: Melts into those dreamy, irresistible cheese pulls with every serving.
- Crushed Red Pepper Flakes (optional): Adds a gentle kick—use as much or as little as your tastebuds desire.
- Salt and Black Pepper: Essential for seasoning the pasta evenly and brightening up every component.
- Fresh Basil Leaves: For garnish, these fragrant leaves make the finished dish look as good as it tastes.
How to Make Healthy Baked Pesto Rigatoni
Step 1: Boil the Rigatoni
Bring a generous pot of salted water to a rolling boil and add in your whole wheat rigatoni. Cook it just until al dente—remember, the pasta will continue to soften in the oven, so don’t overdo it here! Once cooked, drain thoroughly and return the pasta to the pot. This step sets the foundation for our Healthy Baked Pesto Rigatoni, so don’t skip the salt; it’s your chance to season the pasta from the inside out.
Step 2: Mix Everything Together
With your freshly drained rigatoni still warm, stir in the basil pesto, halved cherry tomatoes, chopped baby spinach, ricotta, shredded chicken (if using), crushed red pepper flakes, and a good pinch of salt and black pepper. Give it all a generous toss until every tube of pasta is coated in that vibrant green sauce and studded with colorful veggies. This is where the magic happens—the pesto infuses each ingredient, and the cheeses start to cream everything together.
Step 3: Assemble the Bake
Lightly grease a 9×13-inch baking dish to prevent sticking, then pour in your pesto pasta mixture. Use a spatula to spread it evenly into all the corners. Sprinkle the shredded mozzarella generously over the top, followed by the grated Parmesan. The double cheese layer ensures you get both gooey meltiness and that golden, slightly crispy topping everyone craves.
Step 4: Bake to Perfection
Cover the dish tightly with foil and slide it into a preheated 375°F (190°C) oven. Bake for 20 minutes to let the cheeses melt and everything heat through. Then, remove the foil and bake for another 10 minutes, letting the cheese on top turn beautifully bubbly and just a little golden. The kitchen will be absolutely filled with the mouthwatering aroma of pesto and cheese.
Step 5: Rest and Garnish
Once the Healthy Baked Pesto Rigatoni comes bubbling out of the oven, let it rest for about 5 minutes. This helps everything set so you get nice, tidy servings. For the finishing touch, scatter plenty of fresh basil leaves on top—this bright green garnish is more than decoration; it adds a hit of freshness to every bite.
How to Serve Healthy Baked Pesto Rigatoni
Garnishes
After baking, I love to toss on an extra flurry of freshly chopped basil and an extra pinch of Parmesan cheese right before serving. Cracked black pepper or a dash more red pepper flakes can also amp up the flavor, while a few halved cherry tomatoes on top add a gorgeous pop of color for special occasions.
Side Dishes
This pasta bake pairs so well with simple sides. Try a crisp green salad with lemony vinaigrette, or some roasted vegetables like asparagus or zucchini. If you’re in the mood, a slice of crusty whole-grain bread is perfect for mopping up any extra cheesy pesto goodness left on your plate. The idea is to balance the richness of the Healthy Baked Pesto Rigatoni with something fresh and light on the side.
Creative Ways to Present
For a dinner party, try baking the Healthy Baked Pesto Rigatoni in individual ramekins for a bistro-style touch. Or, if you’re going the potluck route, scoop the hot casserole into a wide pasta bowl and shower with a dramatic pile of basil ribbons. For family nights, just bring the hot baking dish to the table and let everyone serve themselves straight from the pan—comfort food at its finest!
Make Ahead and Storage
Storing Leftovers
Leftovers of Healthy Baked Pesto Rigatoni store beautifully. Cover the dish tightly or transfer servings to airtight containers and refrigerate for up to 4 days. The flavors deepen as the pesto and cheese meld together, making this pasta bake even better the next day.
Freezing
To freeze, portion the completely cooled pasta into freezer-safe containers or wrap the entire baked dish securely in plastic and then foil. Freeze for up to 2 months. For best results, thaw overnight in the fridge before reheating to preserve the creamy texture of the cheeses.
Reheating
To reheat, simply bake covered at 350°F (175°C) for about 20 minutes, or until hot throughout. Individual portions can also be reheated in the microwave—add a splash of water or milk to loosen things up, cover with a microwave-safe lid, and heat in 30-second bursts, stirring occasionally.
FAQs
Can I make Healthy Baked Pesto Rigatoni vegetarian?
Absolutely! Just leave out the shredded chicken and maybe add some sautéed zucchini, mushrooms, or extra spinach for an all-veg version that is every bit as luscious and satisfying.
What’s the best way to avoid soggy pasta in the bake?
Be sure to cook the rigatoni just until al dente. Since it will bake further in the oven, slightly undercooked pasta is the secret to perfectly tender, not mushy, results.
Can I use a different pasta shape?
Definitely! Penne, ziti, or even fusilli all work well in this dish. Just try to stick with sturdy shapes that can stand up to both boiling and baking, holding all that delicious pesto and cheese.
Is it possible to make Healthy Baked Pesto Rigatoni dairy-free?
Yes, swap the ricotta, mozzarella, and Parmesan for your favorite dairy-free alternatives. There are some wonderful plant-based cheeses that melt and cream nicely—just keep in mind that flavor and texture may vary a little.
Can I prep this dish ahead of time?
You sure can! Assemble the entire dish up to a day ahead, cover, and refrigerate. When ready to bake, let it come to room temperature while the oven preheats, then bake as directed. This is a real time-saver for busy weeknights or when entertaining guests.
Final Thoughts
If you’re looking for a crowd-pleasing, simple, and absolutely crave-worthy meal, Healthy Baked Pesto Rigatoni is destined to become a new staple in your kitchen. Every bite is a celebration of fresh flavors and cozy comfort—give it a try and watch it disappear faster than you thought possible!
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Healthy Baked Pesto Rigatoni Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a delicious and wholesome meal with this Healthy Baked Pesto Rigatoni recipe. Packed with whole wheat rigatoni, vibrant veggies, flavorful pesto, and a cheesy finish, this dish is sure to become a family favorite.
Ingredients
Main Ingredients:
- 12 ounces whole wheat rigatoni
- 2 cups cooked shredded chicken breast (optional)
Pesto Mixture:
- 1 cup basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 cup shredded part-skim mozzarella cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat and Prep: Preheat oven to 375°F (190°C). Cook rigatoni until al dente, then mix with pesto, tomatoes, spinach, cheeses, and chicken if using. Season and transfer to a baking dish.
- Bake: Top with mozzarella and Parmesan. Bake covered, then uncovered, until cheese is bubbly.
- Rest and Serve: Let it rest, garnish with basil, and serve warm.
Notes
- For a vegetarian version, omit chicken. Consider adding sautéed zucchini or mushrooms for extra veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg
