Rigatoni with Tomato-Pesto Sauce and Fresh Mozzarella
Pesto-spiked tomato sauce, chewy pasta, creamy cheese - all in the same scrumptious bite.
Servings 4
Calories 579kcal
Equipment
Ingredients
- 1 pound rigatoni pasta or pasta shape of choice
- 3 cups tomato sauce
- 2 tablespoons prepared basil pesto
- Salt and freshly ground black pepper
- 4-6 ounces fresh mozzarella cheese sliced or cubed
Instructions
- Cook the pasta according to the package directions. Drain and cover with foil to keep warm.
- Meanwhile, in a large saucepan, whisk together the tomato sauce and pesto. Set the pan over medium heat and bring to a simmer. Reduce the heat to low and simmer for 10 minutes.
- When the pasta has finished cooking, add it to the sauce and heat through. Season to taste with salt and black pepper.
- Transfer the pasta to bowls and top with the mozzarella cheese.
Nutrition
Calories: 579kcal | Carbohydrates: 96g | Protein: 24g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 1126mg | Potassium: 820mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1138IU | Vitamin C: 13mg | Calcium: 205mg | Iron: 3mg