Name: Pesto Pasta Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: 12 oz pasta (penne, rigatoni, or fusilli); 1/2 cup basil pesto (store-bought or homemade); 1 tbsp olive oil; 2 garlic cloves, minced; 1/2 cup heavy cream or 1 cup ricotta cheese (optional); 2 cups mozzarella cheese, shredded; 1/2 cup Parmesan cheese, grated; 1 cup cherry tomatoes, halved; 2 cups spinach or 1 zucchini, sliced (optional); 1/2 tsp salt; 1/4 tsp black pepper

Why You’ll Love This Recipe

This dish takes the classic flavors of pesto pasta and elevates them into a bubbly, cheesy casserole. It’s easy to assemble, customizable with your favorite proteins or veggies, and reheats beautifully—making it great for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pasta (penne, rigatoni, or fusilli work best)
Basil pesto (store-bought or homemade)
Olive oil
Garlic, minced
Heavy cream or ricotta cheese (optional for creaminess)
Mozzarella cheese, shredded
Parmesan cheese, grated
Cherry tomatoes, halved
Spinach or zucchini (optional)
Salt and black pepper

Directions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Cook pasta in salted water until just al dente. Drain and set aside.
In a skillet, heat olive oil and sauté garlic for 1–2 minutes. Stir in pesto and cream (if using).
Toss the cooked pasta in the pesto mixture until well coated.
Transfer half the pasta to the baking dish, sprinkle with mozzarella and Parmesan, then layer with tomatoes and spinach if using.
Add the remaining pasta and top with more cheese.
Bake uncovered for 20–25 minutes, until the cheese is melted and golden.
Garnish with fresh basil before serving.

Servings and timing

Serves 6 people.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Protein Boost: Add cooked chicken, sausage, or shrimp.
Vegetarian Twist: Include roasted vegetables like bell peppers, zucchini, or eggplant.
Extra Creamy: Mix in ricotta or cream cheese before baking.
Vegan Option: Use dairy-free pesto and plant-based cheese.
Nut-Free Pesto: Substitute seeds like sunflower or pumpkin for traditional pine nuts.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days.
Reheat in the oven at 350°F until warmed through or microwave in portions.
Freeze unbaked pasta bake, tightly wrapped, for up to 2 months. Thaw overnight before baking.

FAQs

Can I use store-bought pesto?

Yes, store-bought works great, but homemade pesto adds fresher flavor.

What pasta shape is best for this recipe?

Short, sturdy pasta like penne or rigatoni holds the sauce and cheese well.

Can I make this ahead of time?

Yes, assemble the bake, cover, and refrigerate for up to 24 hours before baking.

Can I use whole wheat pasta?

Yes, it adds nuttiness and extra fiber.

Should I undercook the pasta before baking?

Yes, cook it just al dente so it doesn’t become mushy while baking.

Can I add breadcrumbs on top?

Definitely—breadcrumbs add a crunchy, golden topping.

Is this dish kid-friendly?

Yes, the cheesy pesto flavor is mild and loved by kids.

Can I freeze leftovers?

Yes, but bake first, cool completely, then freeze in portions.

What cheese works best?

Mozzarella for meltiness and Parmesan for sharp flavor.

Can I make this dish without cream?

Yes, you can simply toss pasta with pesto and cheese—it will still be delicious.

Conclusion

Pesto Pasta Bake is a simple, flavorful, and comforting recipe that’s perfect for both weeknight meals and entertaining. With its cheesy layers, fresh pesto flavor, and versatility, it’s a dish the whole family will enjoy.