Baked Italian Sunset Pasta

Name: Baked Italian Sunset Pasta with Pesto & Mozzarella
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1 lb rigatoni, cooked; 4 cups meat sauce, prepared; 1 tbsp butter, for greasing dish; 1/2 cup grated Parmesan cheese, divided; 8 oz fresh mozzarella, thinly sliced; 1 jar (approx. 6.5 oz) basil pesto; 1 tbsp fresh parsley, chopped for garnish

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Baked Italian Sunset Pasta is a layered rigatoni casserole combining hearty meat sauce, creamy fresh mozzarella, and vibrant basil pesto for a showstopping Italian-American dinner that comes together in one dish.

🌍Italian-American 🏷️Pasta bake 🏷️Casserole 🏷️Rigatoni 🏷️Pesto Mozzarella

🏷️

🏷️Meat sauce

aldentedivaonTikTok

Total

35 min

Servings

6

Recipe Source

View original recipe

From TikTok · by aldentediva

aldentedivaonTikTok

Ingredients

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1 lb rigatoni, cooked
4 cups meat sauce, prepared
1 tbsp butter, for greasing dish
1/2 cup grated Parmesan cheese, divided
8 oz fresh mozzarella, thinly sliced
1 jar (approx. 6.5 oz) basil pesto
1 tbsp fresh parsley, chopped for garnishoptional

7 Ingredients

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Instructions

1
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter.
2
In a large bowl, toss the cooked rigatoni with the meat sauce.
3
Spread half of the rigatoni and meat sauce mixture into the bottom of the prepared baking dish.
4
Sprinkle with half of the grated Parmesan cheese.
5
Arrange the thin slices of fresh mozzarella in an even layer over the pasta.
6
Spoon the pesto over the mozzarella and spread it out evenly.
7
Top with the remaining rigatoni and meat sauce mixture, spreading it into an even layer.
8
Sprinkle the top with the remaining Parmesan cheese.
9
Bake for 20-25 minutes, or until the sides are hot and bubbly and the cheese is melted.
10
Garnish with fresh chopped parsley before serving.

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Tips & Notes

Pro tips

Slice fresh mozzarella thin and pat dry before layering to prevent excess moisture that can make the pasta watery.
Stir the meat sauce well before layering to distribute heat evenly and ensure consistent flavor throughout.
Use a buttered 9x13-inch baking dish; butter prevents sticking and adds subtle richness to the edges.
Cover with foil for the first 15–20 minutes of baking to prevent the top from browning too quickly before the interior heats through.

Substitutions

Meat sauce → marinara or vodka sauce (use same volume; omit if making vegetarian)
Fresh mozzarella → low-moisture mozzarella, shredded (reduces weeping; use 1 cup)
Basil pesto → sun-dried tomato pesto or arugula pesto (same amount, different flavor profile)
Rigatoni → penne or ziti (same cooking time and quantity)

Storage & make-ahead

Store covered in the refrigerator up to 4 days. Reheat covered at 350°F for 20–25 minutes until heated through, or microwave individual portions at 50% power for 2–3 minutes.

Common Questions

What's the best way to layer this pasta bake?

Butter the dish, then layer in this order: sauce, rigatoni, mozzarella, pesto. Repeat, finishing with sauce and Parmesan on top for even cooking and browning.

Can I use jarred pesto instead of fresh?

Jarred pesto works perfectly. Use the same amount (6.5 oz jar). Stir it gently into the layers—no cooking required beforehand.

How do I know when the pasta bake is done?

It's ready when the cheese is melted and bubbly around the edges, the top is lightly golden, and a knife inserted in the center comes out hot.

Can I freeze leftovers?

Yes. Cool completely, wrap tightly in foil or transfer to an airtight container, and freeze up to 3 months. Reheat covered at 350°F until heated through, about 30–40 minutes.