Healthy Baked Pesto Rigatoni #vegetarian #comfortfood

Healthy Baked Pesto Rigatoni #vegetarian #comfortfood

In the first place, the sound pesto is the green part including the sustenance processor. It's a rich mixture of Parmesan, pine nuts (or almonds on the grounds that possibly you don't care for burning through 200 dollars on nuts? I don't know), olive oil, garlic, spinach, kale, basil, and a little lemon squeeze that will genuinely require a smaller than normal spatula-straight-into-mouth pesto cleanout of the considerable number of fissure of your sustenance processor. You can pass judgment or you can be a genuine individual who preferences flavor bomb pesto that packs a nourishing one-two punch. Up to you.

The pesto gets hurled up with that pasta and saucified with a little water, freshified with some little treasure tomatoes, and yummified with a little cheddar. I am so irritated at myself at the present time.

This Healthy Baked Pesto Rigatoni is hurled with treasure tomatoes and a saucy spinach pesto that will take your breath away.


Healthy Baked Pesto Rigatoni #vegetarian #comfortfood

for the pasta:

  • 1 lb. whole wheat rigatoni
  • 2–3 cups chopped heirloom tomatoes
  • 1/2 cup water
  • 1/2 cup shredded cheese of choice (I used Asiago)
  • pesto (recipe follows)

for the pesto:

  • 2 cups spinach
  • 1 cup kale
  • 1 cup basil
  • 3/4 cup almonds or pine nuts
  • 1/2 cup olive oil
  • 1/4 cup Parmesan or Asiago cheese
  • 1/2 teaspoon salt
  • 3 large cloves garlic
  • juice of 1 lemon (optional)


  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.

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