Rigatoni tossed in a ranch, pesto sauce and layered with diced tomatoes and mozzarella. This one tastes gourmet, but takes literally minutes to prepare!
*Note Added 3/4/14 - Welcome Simple & Delicious magazine readers! I was so excited to highlight this recipe in the April/May 2014 issue - even more weird to see my picture in there! Here is the pasta recipe featured in the issue. I hope you'll stick around and enjoy some other recipes, I'm so happy to have you here!
I'm telling you, after making this, my pantry will never be without pesto and diced tomatoes! They just pair perfectly together in many things (scroll down for more Mostly Homemade Mom ideas). How many times are you tempted to just forgo what you had planned for dinner and go with pasta and sauce? I know I am! Do this instead. It's just as easy, and the flavor is LEAPS and BOUNDS better.
This would really be perfect to take to a potluck or even a new mom. And while I haven't tried yet, it's great for freezing. Your family will love it!
Ranch Pesto Rigatoni Bake
1 box rigatoni
1/2 cup ranch dressing
1/4 cup prepared pesto
28 oz can diced tomatoes, drained and slightly rinsed
2 cups shredded mozzarella cheese, divided
Cook and drain rigatoni, return to pot. Stir in ranch dressing, pesto, diced tomatoes, and one cup shredded mozzarella. Transfer pasta to a 2 quart baking dish. Top with remaining mozzarella and parsley. Cover with foil and bake at 350 degrees for 15 minutes. Remove foil and bake an additional 5 minutes until cheese is completely melted. *Recipe inspired by Mrs. Happy Homemaker.
This is great with a side salad and makes perfect leftovers for lunch the next day!
More tomato & pesto love from Mostly Homemade Mom: