Ranch Pesto Rigatoni Bake
Ranch Pesto Rigatoni Bake recipe with rigatoni pasta, ranch dressing, pesto, diced tomatoes, and mozzarella cheese.
Servings 8 servings
- 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