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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


  • 1/4 cup prepared Pesto
  • 1/2 cup Ranch dressing
  • 1 box Rigatoni
  • 10-14 oz can diced tomatoes drained
  • 2 cups shredded mozzerella cheese


  1. Cook the rigatoni, following the directions on the box.
  2. Drain the rigatoni and put it back in the pot.
  3. Stir in the ranch dressing, pesto, tomatoes and 1 cup of the mozzerella cheese.
  4. Transfer the pasta mixture to a 2 qt baking dish.
  5. Top with remaining mozzerella cheese.
  6. Spray foil with cooking spray and then cover the pasta with the foil.
  7. Bake at 350° for 15 minutes.
  8. Remove foil and bake and additional 5 minutes, until cheese is melted.

Recipe Notes

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.