Baked Pesto Rigatoni Recipe
Creamy pesto rigatoni–so delish and easy that you won’t believe it can be done in less than 1 hour!
- ½ lb. ground beef
- 28 oz. can crushed tomatoes
- 8 oz. prepared rigatoni pasta
- 8 oz. shredded mozzarella cheese
Preheat oven to 375°. Brown ground beef in large skillet until no longer pink; drain. Add next 2 ingredients; simmer 20 minutes. Stir prepared hot pasta into hot sauce; pour mixture into a greased casserole dish. Top pasta mixture with shredded cheese and Italian Garlic Bread Seasoning to taste. Bake at 375° for 20-25 minutes or until cheese melts and is lightly browned. Makes 2-3 servings.
Rated 4 out of 5 by Stormy from Very easy and kid-friendly! I made this last night. I didn't have enough mozzarella cheese (added some shredded cheddar that I had in my fridge) and I didn't top with the Italian seasoning. My 5 yr. old ate it and my DH and I liked it. I appreciated that I could sub. in our favorite noodles (we used rigatoni) and that I made it in a snap. Added BEER BREAD, asparagus, and we were happy. Hope you enjoy it!
Date published: 2014-07-15
Rated 5 out of 5 by KatD from Perfect for company! I doubled the recipe and made it the day before. Great for when you have company coming. I got to enjoy friends and family rather than cooking. And we all had an AMAZING meal!
Date published: 2014-06-24
Rated 4 out of 5 by Vicki MacIntosh from So easy and delicious! This was a last minute dinner idea and it turned out perfect! I have always liked the Dried Tomato and Garlic Pesto, but it was a bit surprising to see my kids eating their portions quickly too.I actually ended up adding a little bit more pesto than what the original recipe calls for (because I like it so much). Both the kids and my husband had more than 1 helping!
Date published: 2014-03-06