Pesto Pasta Bake

I have been really into bakes lately and this one is one of my favorites. The original recipe has you making your own pesto, but with my busy schedule I just used pre-made pesto. The best thing about bakes is that you can add whatever you have on hand to make this dish suitable to your tastebuds. You can add artichokes, different cheeses, a different tubular pasta, really whatever you have on hand.
Pesto Pasta Bake
pesto pasta bake
Ingredients
  • 1 lb. whole wheat rigatoni
  • 2-3 cups chopped cherry tomatoes
  • 2-3 cups of chopped spinach
  • ½ cup pasta water
  • ½ cup shredded cheese of choice (I used mozzarella)
  • pesto (as much or as little as you like)

Directions

  1. Bring a large pot of water to boil. Add the pasta to the water and cook according to package directions. Reserve 1/2 cup of the pasta water.
  2. While the pasta is cooking, chop up the tomatoes and spinach and set aside.
  3. Preheat the oven to 400 degrees. Toss the cooked noodles with the chopped tomatoes, pesto, and a little pasta water if it needs to be more saucy. I usually had enough pesto to coat all the pasta. Transfer to a 9×13 baking dish and sprinkle with the cheese. Bake for 10-15 minutes or until the cheese is melted.

Recipe source: http://pinchofyum.com/healthy-baked-pesto-rigatoni

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s