Baked Pesto Artichoke Rigatoni

Pasta is the perfect meal when you want to cook a big dinner that doesn’t take a lot of ingredients yet still is tasty enough for the whole family to enjoy. It’s easy to simply boil water, cook the pasta, and stir in some sauce. But sometimes you want to take your pasta game to the next level by adding a few extra ingredients. That’s where the Healthy Baked Pesto Rigatoni recipe from Pinch of Yum came to me at just the right time of hunger. It was the time when you know you’re going to be hungry soon, but not quite there yet. Plenty of time to make the perfect Pesto Rigatoni but with a Cucina & Amore twist.

Serving Size: 6-8 people
Prep Time: 5-10 minutes
Cook Time: 20-25 minutes



  1. Cook the pasta following the directions on the box
  2. While the pasta is cooking, slice the cherry tomatoes in half
  3. Open the jar of artichokes, remove any excess oil from the artichokes
  4. Cut the artichokes in quarters and make into smaller pieces
  5. Preheat oven to 400°F
  6. Place cooked pasta into a large bowl
  7. Add the tomatoes, artichokes and basil pesto
  8. Stir until the pesto is evenly coated
  9. Transfer the pasta into a 9×13 baking dish
  10. Top off the pasta with mozzarella cheese
    • I know it says 1/2 cup, but you can add as much or as little as you want 
  11. Bake for 10 minutes
  12. Enjoy!


  • Add some chicken
  • Try using another Cucina & Amore sauce
    • Artichoke Pesto
    • Sun-Dried Tomato Pesto
  • Use a different cheese like Asiago or Parmesan

Baked Pesto Artichoke Rigatoni

A Kitchen of Love from our Family to Yours!


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