Healthy Baked Pesto Rigatoni

Healthy Baked Pesto Rigatoni

Health Rating
Prep Cook Ready in Servings
10 min 30 min 40 min 10


1/2 cup Asiago cheese, President's Choice
1 cup Basil, fresh (for pesto)
3 clove(s) Garlic (for pesto)
3 cup Heirloom tomatoes (chopped)
1 cup Kale (for pesto)
1 whole lemon(s) Lemon juice (for pesto, optional)
1/2 cup Olive oil (for pesto)
1/4 cup Parmesan cheese, grated (for pesto)
450 gm Pasta, Rigatoni, dry
3/4 cup Pine nuts, dried (for pesto)
1/2 tsp Salt (for pesto)
2 cup Spinach (for pesto)
1/2 cup Water


Bring a large pot of water to boil. While the water is boiling, chop up the tomatoes. Add the pasta to the water and cook according to package directions.

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. You should end up with 2 heaping cups of pesto.

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 9x13 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.

Nutrition Facts

Per Portion

Calories 390
Calories from fat 188
Calories from saturated fat 39
Total Fat 20.9 g
Saturated Fat 4.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 10.8 g
Cholesterol 8.6 mg
Sodium 223 mg
Potassium 396 mg
Total Carbohydrate 40 g
Dietary Fiber 3.5 g
Sugars 2.9 g
Protein 10.8 g

Dietary servings

Per Portion

Grain 1.7
Meat Alternative 0.3
Milk Alternative 0.2
Vegetables 0.9

Energy sources

Recipe from:
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