Healthy Pesto Baked Rigatoni
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Prep Time
15m
Cook Time
25m
Total Time
40m
This healthy pesto baked rigatoni recipe combines whole wheat pasta with a homemade pesto made from spinach, kale, and basil. Topped with heirloom tomatoes and shredded cheese, this dish is a flavorful and nutritious twist on a classic comfort food favorite.
Recipe Options
Ingredients
Servings:
8
Scale:
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0.25
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0.5
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6
For The Pasta
For The Pesto
Steps
1
Bring a large pot of water to boil. While the water is boiling, chop up the tomatoes – I just cut the little ones in half. Add the pasta to the water and cook according to package directions.
2
While the pasta is cooking, place all the pesto ingredients in the food processor until smooth. You may have to push the spinach down periodically to get everything moving. I had to do this in two batches because my food processor is very small. You should end up with 2 heaping cups of pesto.
3
Preheat the oven to 400 degrees. Toss the cooked noodles with the chopped tomatoes, pesto, and enough water to make it a little saucy. Transfer to a 9×13 baking dish and sprinkle with the cheese. Cover loosely with well-oiled aluminum foil and bake for 10-15 minutes or until the cheese is melted.
Notes
Nutrition is for 10 servings.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories558kcal
-
Fat35g
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Saturated Fat7g
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Carbohydrates42g
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Fiber10g
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Sugar2g
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Protein18g
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Cholesterol6mg
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Sodium235mg
Percent Daily Values are based on a 2,000 calorie diet.