Baked Italian Sunset Pasta
Baked Italian sunset pasta is a delicious and easy to make meal made with fresh mozzarella and pesto layered in between rigatoni pasta and a hearty meat sauce topped with parmesan cheese and baked until hot and bubbly.
Ingredients
- 1 Pound Mezzi Rigatoni
- 4-5 Cups Meat Sauce (use your own recipe or follow mine HERE)
- 6.5 Oz Jar Pesto
- 16 Oz Fresh Mozzarella Cheese, thinly sliced
- 1 Cup Parmesan Cheese, grated (divided)
- 1-2 Tbs Butter
- 1-2 Tbs Parsley, for garnish (optional)
Instructions
- Preheat the oven to 350°
- Cook the rigatoni in salted water until al dente. Warm up the meat sauce and stir in the drained pasta until it’s evenly coated in the sauce.
- Add half of the pasta to a generously buttered 9 x 13” baking dish and sprinkle with half of the parmesan cheese.
- Layer the thinly sliced mozzarella cheese side by side onto the pasta.
- Dollop the pesto on top of the cheese and smooth it out on top with the back of a spoon.
- Add the rest of the pasta evenly on top of the cheese and pesto layers and sprinkle with the rest of the parmesan cheese.
- Place it into the center rack of the oven for 25 minutes. Let it cool slightly, garnish with parsley (optional) and enjoy!