Ranch Pesto Rigatoni Bake By Kelly Miller • May30,2013 • Updated January 25, 2022 • 23 Comments 38.5K 3 Jump to Recipe Ranch Pesto Rigatoni Bake with rigatoni pasta 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! This is great with a side salad and makes perfect leftovers for lunch the next day! More tomato & pesto love from Mostly Homemade Mom:Pesto Hoagie Melts Tomato Pesto Pizza If you liked this Ranch Pesto Rigatoni Bake recipe, leave a rating and a comment below this post! Ranch Pesto Rigatoni Bake Ranch Pesto Rigatoni Bake recipe with rigatoni pasta, ranch dressing, pesto, diced tomatoes, and mozzarella cheese. 3.55 from 11 votes Print Pin Rate Course: DinnerCuisine: AmericanKeyword: recipe for ranch pesto rigatoni bake Prep Time: 15 minutes minutesCook Time: 20 minutes minutes Servings: 8 servings Calories: 414kcal Author: Kelly Miller Ingredients▢ 16 oz rigatoni pasta▢ 1/2 cup ranch dressing▢ 1/4 cup pesto▢ 28 oz diced tomatoes drained and slightly rinsed▢ 2 cups shredded mozzarella cheese divided▢ dried parsley InstructionsCook 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. NutritionCalories: 414kcal | Carbohydrates: 49g | Protein: 15g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 425mg | Potassium: 344mg | Fiber: 3g | Sugar: 5g | Vitamin A: 462IU | Vitamin C: 10mg | Calcium: 201mg | Iron: 2mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 38.5K 3
Andrea says May 30, 2013 at 5:20 pm I love pesto & its one of the things I miss being here in North Africa. I must try to make some. Andrea x http://couscousandcorkwedges.blogspot.com/ Reply
Thrifty Frugal Mom says May 30, 2013 at 9:03 pm This sounds and looks so good! Adding it to my meatless meal list to try this summer. Reply
Shannon Hawk says May 31, 2013 at 2:01 pm This looks delicious! I have a busy week coming up and this looks like the perfect quick, simple, but satisfying dinner! Pinned:)Shannon@CozyCountryLiving Reply
Marcy Knopf says June 1, 2013 at 3:32 am nom nom nom….looks sooooooo good! Thanks for sharing at the Pin Me party ~ Pin'd! =) Marcy @ day2day SuperMom Reply
suzanne kay says June 1, 2013 at 7:39 pm YUM! I'm so glad we found your blog!! Thanks for linking up with us at One Sharendipity Place this weekend! Sue @thet2women.com Reply
Mareli Lim-Evora Dabi says June 3, 2013 at 8:03 am Hello Kelly,Your dish brought me here, You have awesome recipes and I love to be here.I am your newest follower. Thanks for sharing.I write about Filipino Fusion Food. Reply
Kelly Miller says June 3, 2013 at 11:36 am Andrea, that stinks that you can't find pesto in North Africa. It's so easy to make though, try it sometime! 🙂 Reply
Andrea says June 4, 2013 at 12:29 pm I'd love to but Parmesan is silly money here too! I'm going to bring some back with me next time I go home! 🙂 Ax Reply
Maddi Delano says June 4, 2013 at 6:28 pm Is that supposed to be (2) 8 oz cans of diced tomatoes? Reply
Kelly Miller says June 4, 2013 at 6:42 pm Nope Maddi, it's 28oz can of diced tomatoes. If you want to dial it back, you could substitute a 16oz can but I think the tomatoes are a real highlight in this casserole. Hope that helps! Reply
Lynn Huntley says June 4, 2013 at 7:59 pm I always have a jar of pesto in my house and anything you add it to turns into a delicious tasty dish:) I am going to have to give this dish a try, it looks wonderful~Lynn @ Turnips 2 Tangerines Reply
Michelle Hargreaves says July 21, 2013 at 6:50 am Oh goodness–this is like ultimate comfort food! Pasta and ranch in the same dish? Count me in! Pinned for later. 🙂 Reply
Jeannie Clemens says August 29, 2013 at 11:37 pm I started making my own basil pesto this summer. Is that what you used in this recipe, or was it tomato based? I put this on my menu for this weekend and pinned to my favorite recipe board. for what it's worth-jeannie Reply
Katherines Corner says September 2, 2013 at 3:15 am pure comfort food! Thank you for sharing at the Thursday Favorite Things blog hop xo Reply
Kim Purvis says September 4, 2013 at 6:35 pm Stopping by to let you know I will be featuring your Yummy Pesto tomorrow on Made in a Day! Thank so much for linking up! Kim Reply
Lynn Muir says September 28, 2013 at 2:23 am Made this tonight and everyone ate it! I have picky eaters. The 1 year old, the 4 year old, the 5 year old and the hubby! Thanks!! I always need new ideas. And this was sooo easy too. Thanks 🙂 Reply
Harmony says July 26, 2019 at 4:32 am Hi! Making this tomorrow night and wondering if you think a packet of ranch dressing made with sour cream is an ok substitute for a bottle of ranch dressing? This recipe sounds so good and I don’t want to mess it up. Reply
Kelly Miller says July 26, 2019 at 8:43 pm You could try it, I’ve never made it that way thought so I can’t assure you it would work the same. If you try it like that, let me know how it turns out! Reply
Collette says February 28, 2022 at 5:32 pm Great tasting recipe. I am wondering if anyone has tried to freeze this cooked or uncooked. Reply