healthy pesto baked rigatoni

This Healthy Baked Pesto Rigatoni is tossed with heirloom tomatoes and a saucy spinach pesto that will knock your socks off.
healthy pesto baked rigatoni

for the pasta:

  1. 1 lb. whole wheat rigatoni
  2. 2–3 cups chopped heirloom tomatoes
  3. 1/2 cup water
  4. 1/2 cup shredded cheese of choice (I used Asiago)
  5. pesto (recipe follows)

for the pesto:

  1. 2 cups spinach
  2. 1 cup kale
  3. 1 cup basil
  4. 3/4 cup almonds or pine nuts
  5. 1/2 cup olive oil
  6. 1/4 cup Parmesan or Asiago cheese
  7. 1/2 teaspoon salt
  8. 3 large cloves garlic
  9. juice of 1 lemon (optional)


  • Bring a large pot of water to boil. While the water is boiling, chop up the tomatoes – I just cut the little ones in half. 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. I had to do this in two batches because my food processor is very small. You should end up with 2 heaping cups of pesto.