Begin by bringing a large pot of salted water to a boil. Once boiling, add the Delallo Rigatoni and cook according to the package instructions until al dente, usually about 8-10 minutes.
Once the rigatoni is cooked, reserve about 1/4 cup of the pasta water, then drain the pasta in a colander. Set aside.
In a large mixing bowl, combine the cooked rigatoni, Delallo Simply Pesto, Delallo Crushed Tomatoes, and a splash of the reserved pasta water. Stir gently until the pasta is evenly coated with the sauce.
Fold in 1.5 cups of the shredded mozzarella cheese, reserving 0.5 cups for topping.
Pour the rigatoni mixture into a greased baking dish, spreading it evenly. Top with the remaining mozzarella cheese.
Preheat your oven to 375°F (190°C). Once heated, place the baking dish in the oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
After baking, let it cool for a few minutes. Garnish with freshly chopped basil before serving.
