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Ranch Pesto Rigatoni Bake

Ranch Pesto Rigatoni Bake recipe with rigatoni pasta, ranch dressing, pesto, diced tomatoes, and mozzarella cheese.
Course Dinner
Cuisine American
Keyword recipe for ranch pesto rigatoni bake
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8 servings
Calories 414kcal


  • 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


  • 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.


Calories: 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