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Pesto Ranch Rigatoni
You can add cooked, shredded chicken with the pasta. Bake in a 13x9" pan.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 -8 servings
Author cindy
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1/4
cup
prepared Pesto
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1/2
cup
Ranch dressing
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1
box Rigatoni
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10-14
oz
can diced tomatoes
drained
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2
cups
shredded mozzerella cheese
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Cook the rigatoni, following the directions on the box.
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Drain the rigatoni and put it back in the pot.
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Stir in the ranch dressing, pesto, tomatoes and 1 cup of the mozzerella cheese.
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Transfer the pasta mixture to a 2 qt baking dish.
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Top with remaining mozzerella cheese.
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Spray foil with cooking spray and then cover the pasta with the foil.
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Bake at 350° for 15 minutes.
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Remove foil and bake and additional 5 minutes, until cheese is melted.
Original recipe called for 28 oz of diced tomatoes. My husband is not a tomato fan so I cut that in half, and there were plenty of tomatoes.