Shrimp Pesto Rigatoni Bake

Shrimp Pesto Rigatoni Bake is a comforting, oven-baked pasta dish that combines tender rigatoni, succulent shrimp, creamy pesto sauce, and melted cheese. This hearty recipe brings together the fresh flavors of basil and seafood with the warmth and satisfaction of a baked casserole.

Why You’ll Love This Recipe

This recipe is the perfect marriage of easy weeknight cooking and special occasion flavor. It’s creamy, cheesy, and packed with bold pesto notes and juicy shrimp. The bake creates a golden, bubbly top layer that seals in the savory richness of the sauce below. It’s ideal for feeding a crowd or prepping ahead for a busy evening.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Rigatoni pasta

• Raw shrimp (peeled and deveined)

• Olive oil

• Garlic cloves (minced)

• Basil pesto (store-bought or homemade)

• Heavy cream or half-and-half

• Mozzarella cheese (shredded)

• Parmesan cheese (grated)

• Salt and pepper

• Red pepper flakes (optional)

• Fresh basil (for garnish)

Directions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Cook rigatoni in salted water until just al dente. Drain and set aside.

3. In a skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds, then add shrimp. Season with salt and pepper. Cook for 2–3 minutes per side until just pink. Remove from heat.

4. In a large mixing bowl, combine cooked pasta, pesto, cream, half of the mozzarella, and half of the Parmesan. Add shrimp and mix gently.

5. Transfer mixture to the prepared baking dish. Top with remaining mozzarella and Parmesan.

6. Bake uncovered for 20–25 minutes or until cheese is melted and golden.

7. Let rest for 5 minutes before serving. Garnish with fresh basil if desired.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

• Use penne, ziti, or fusilli instead of rigatoni.

• Substitute chicken or scallops for shrimp.

• Add sun-dried tomatoes or sautéed mushrooms for depth.

• Mix in spinach or kale for a pop of green.

• Make it spicy with extra red pepper flakes or hot pesto.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the full dish in a 325°F (160°C) oven until warmed through. Avoid freezing if using cream, as texture may separate, though the dish can still be frozen for up to 1 month with some textural change.

FAQs

Can I make this dish ahead of time?

Yes, assemble it a few hours ahead and refrigerate before baking.

Can I use frozen shrimp?

Yes, thaw completely and pat dry before cooking.

What can I use instead of cream?

Half-and-half or whole milk can be used, though the sauce will be lighter.

Can I add vegetables?

Absolutely. Spinach, peas, or roasted bell peppers work well.

Do I have to pre-cook the shrimp?

It’s best to briefly cook the shrimp before baking to ensure even doneness.

Can I make it without cheese?

You can, but the cheese contributes to the creamy texture and flavor.

What’s the best pesto to use?

Fresh, homemade pesto gives the best flavor, but quality store-bought versions also work well.

How do I prevent the pasta from drying out?

Be sure to include enough sauce and don’t overbake. Cover loosely with foil if necessary.

Can I freeze the baked dish?

Yes, though cream-based sauces may separate. For best results, freeze unbaked and bake from frozen with adjusted time.

What sides go well with this?

Serve with a green salad, garlic bread, or roasted vegetables.

Conclusion

Shrimp Pesto Rigatoni Bake is a satisfying, crowd-pleasing dish that brings together classic Italian comfort and vibrant, fresh flavor. Its creamy pesto base and cheesy baked top make it a versatile option for weeknight dinners, potlucks, or weekend gatherings. Rich, hearty, and full of flavor, it’s a recipe that everyone will request again.

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