Healthy Pesto Baked Rigatoni
Try this Healthy Pesto Baked Rigatoni recipe, or contribute your own.
Try this Healthy Pesto Baked Rigatoni recipe, or contribute your own.
- 1/2 teaspoon salt
- 1/2 cup water
- 1/2 cup olive oil
- 1 lb. whole wheat rigatoni
- 2-3 cups chopped heirloom tomatoes
- 1/2 cup shredded cheese of choice (i used asiago)
- pesto (recipe follows)
- 2 cups spinach
- 1 cup kale
- 1 cup basil
- 3/4 cup almonds or pine nuts
- 1/4 cup parmesan or asiago cheese
- 3 large cloves garlic
- juice of 1 lemon (optional)
- Carbohydrate 1.55543791686851 g
- Cholesterol 0 mg
- Fat 3.48559583768248 g
- Fiber 0.399629169923737 g
- Protein 0.646356250239923 g
- Saturated Fat 0.480494833930255 g
- Serving Size 1 1 -10 (95g)
- Sodium 10.4853333342249 mg
- Sugar 1.15580874694477 g
- Trans Fat 0.12607383345908 g
- Calories 38 calories
Step-by-step
- 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.
- 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.
- 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 9x13 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.
Healthy Pesto Baked Rigatoni: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and family commitments, the last thing I want to do is spend hours in the kitchen. That's why I'm always on the lookout for quick, easy, and nutritious recipes that the whole family will enjoy. This Healthy Pesto Baked Rigatoni fits the bill perfectly. It's ready in under an hour, and the vibrant flavors will have everyone asking for seconds. Forget takeout – this is your new go-to weeknight dinner!
The beauty of this recipe lies in its simplicity. It starts with whole wheat rigatoni, a fantastic source of fiber, providing sustained energy without the sluggish feeling of refined pasta. I love using heirloom tomatoes for their burst of sweetness and gorgeous colors. They add a juicy, fresh element that elevates the dish beyond the ordinary. And let's not forget the star of the show: the homemade pesto. I’ve experimented with various pesto recipes over the years, but this one is a winner. The combination of spinach, kale, basil, almonds (or pine nuts), garlic, and lemon juice creates a vibrant and flavorful sauce that's both healthy and delicious.
One of the best parts of this recipe is its versatility. Feel free to adjust the ingredients to suit your preferences and what you have on hand. Don't have asiago cheese? Use mozzarella, parmesan, or even a blend. Want to add some protein? A handful of cooked chicken or chickpeas would work wonderfully. This is your chance to get creative and personalize the dish to your liking. The baking process brings everything together beautifully, resulting in a comforting and satisfying meal. The pasta is perfectly cooked, the pesto is rich and flavorful, and the cheese is wonderfully melted and bubbly.
This recipe isn’t just about convenience; it’s about nourishing my family with wholesome ingredients. I believe that healthy eating doesn't have to be complicated or time-consuming. It's about making smart choices and finding recipes that make healthy eating easy and enjoyable. This pesto baked rigatoni is a testament to that belief. It's a quick weeknight meal that's packed with nutrients and flavor, a perfect blend of convenience and deliciousness. I encourage you to give this recipe a try. It's sure to become a family favorite, and it might just become your new weeknight go-to!
Beyond the Recipe: This dish is also great for meal prepping. You can make a double batch and store it in the refrigerator for quick lunches or dinners throughout the week. It reheats beautifully, retaining its flavor and texture. I often make a large batch on Sunday and use it for packed lunches for my kids during the busy school week. The combination of pasta, pesto, and cheese keeps well, and my kids actually look forward to eating this instead of their usual sad sandwiches. A big win for a busy mom like me.
Tips and Tricks:
- Homemade Pesto is Best: While store-bought pesto is convenient, making your own is surprisingly simple and tastes so much fresher.
- Don't Overbake: Keep a close eye on the pasta while it's baking. You want the cheese melted and bubbly, but you don't want the pasta to dry out.
- Adjust the Sauce: If the sauce seems too thick, add a little more water or pasta water to loosen it up.
- Get Creative with Veggies: Add other vegetables like zucchini, bell peppers, or spinach to boost the nutritional value and flavor of the dish.
- Make it a Complete Meal: Serve this dish with a side salad for a well-rounded and nutritious meal.
This Healthy Pesto Baked Rigatoni isn’t just a recipe; it's a testament to the fact that healthy eating can be delicious, convenient, and family-friendly. So ditch the takeout menus, clear your schedule for some quality family time, and enjoy this wonderful meal together!
