This baked rigatoni is everything you want in a weeknight dinner—
warm, cozy, and full of fresh, bright flavor.
When the pasta comes out of the oven, the greens-packed pesto turns silky,
the tomatoes burst just slightly, and the cheese melts into a bubbly layer on top.
Your family will love the vibrant, comforting flavors,
and you’ll love how simple it is to pull together a big pan that feeds everyone.
For the Pasta
- Whole Wheat Rigatoni – you’ll need 1 pound; its heartier texture holds up beautifully in the oven.
- Heirloom Tomatoes – use 2–3 cups, chopped; they bring sweetness and freshness to the bake.
- Water – just 1/2 cup to help loosen the pesto and create a lightly saucy consistency.
- Shredded Cheese – 1/2 cup of any cheese you enjoy (Asiago melts especially well here).
- Pesto – the homemade spinach-kale-basil pesto below is what gives this dish its vibrant flavor.
For the Pesto
- Spinach – 2 cups; this forms the bulk of the greens and blends into a silky base.
- Kale – 1 cup for extra color, nutrients, and a deeper “green” flavor.
- Basil – 1 cup to give the pesto its classic aroma and brightness.
- Almonds or Pine Nuts – 3/4 cup; both add richness and help thicken the pesto.
- Olive Oil – 1/2 cup to bring everything together smoothly.
- Parmesan or Asiago – 1/4 cup for savory, salty depth.
- Salt – 1/2 teaspoon, just enough to enhance the greens.
- Garlic – 3 large cloves for that essential pesto bite.
- Lemon Juice (optional) – the juice of 1 lemon to add a touch of acidity and freshness.
Creamy Healthy Pesto Baked Rigatoni
A cozy baked pasta dish loaded with whole wheat rigatoni, juicy heirloom tomatoes, and a vibrant spinach pesto. Simple to assemble, big on flavor.
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Servings: 8
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Ingredients
For the pasta:-
1 lb. whole wheat rigatoni
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2–3 cups chopped heirloom tomatoes
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1/2 cup water
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1/2 cup shredded cheese of choice (Asiago works well)
- pesto (recipe follows)
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2 cups spinach
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1 cup kale
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1 cup basil
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3/4 cup almonds or pine nuts
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1/2 cup olive oil
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1/4 cup Parmesan or Asiago cheese
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1/2 teaspoon salt
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3 large cloves garlic
- juice of 1 lemon (optional)
Instructions
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Cook the pasta:
Bring a large pot of water to a boil. While you wait, chop the tomatoes (small tomatoes can simply be halved). Cook the rigatoni according to the package directions. -
Make the pesto:
Add all pesto ingredients to a food processor and blend until the mixture becomes smooth. You may need to pause and scrape down the sides or press the spinach down to help it blend. If your processor is small, work in batches. You should have about 2 heaping cups of pesto. -
Assemble and bake:
Preheat the oven to 400°F. Combine the cooked pasta with the tomatoes, the prepared pesto, and the 1/2 cup water so the mixture has a saucier consistency. Transfer to a 9×13 baking dish. Sprinkle the shredded cheese over the top. Cover loosely with oiled foil and bake for 10–15 minutes, or just until the cheese melts.
- “Do I have to cook the pasta all the way before baking?”
Nope! Cook it just short of al dente. The pasta keeps cooking in the oven, so stopping early means you won’t end up with a mushy disaster. Trust me — this tiny step makes a big difference.
- “My food processor is tiny… will the pesto still work?”
Absolutely. Just blitz it in batches — no drama! Or swap to a blender if that’s what you’ve got. The pesto still comes out vibrant, smooth, and gorgeous.
- “Help! My pasta bake sometimes turns out dry. What am I doing wrong?”
This one’s easy — add enough water when mixing everything together. The pesto needs a bit of looseness. And bake it covered with oiled foil so it steams gently. Moist, saucy pasta every time!
- “Can I make this ahead or save leftovers?”
Oh yes. It reheats beautifully. Store in the fridge for 4–5 days, then warm it up in the oven or microwave. Honestly, the flavors get even better the next day.
- “Can I skip or swap some ingredients in the pesto?”
Totally. No pine nuts? Use almonds. No kale? Add more spinach. Want it nut-free? Leave them out altogether — the pesto will still be delicious. This recipe is very forgiving and loves a good riff!
