Description

Pesto Pasta Bake is a cheesy and comforting casserole made with pasta tossed in basil pesto, layered with mozzarella, Parmesan, and fresh veggies, then baked until golden and bubbly. It’s quick, flavorful, and perfect for family dinners or meal prep.

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

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Instructions

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 heavy cream or ricotta if using.
Toss the cooked pasta in the pesto mixture until evenly coated.
Transfer half of the pasta to the baking dish, sprinkle with mozzarella and Parmesan, and layer with tomatoes and spinach (if using).
Add the remaining pasta and top with more mozzarella and Parmesan.
Bake uncovered for 20–25 minutes, until the cheese is melted and golden.
Garnish with fresh basil before serving.

Notes

Cook pasta al dente to avoid mushiness after baking.Use whole wheat or gluten-free pasta for a healthier option.Top with breadcrumbs before baking for a crunchy finish.Make it vegan with dairy-free pesto and plant-based cheese.Freeze unbaked pasta bake for up to 2 months—thaw overnight before baking.

Nutrition

Serving Size: 1 portion
Calories: 410
Sugar: 4g
Sodium: 580mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 18g
Cholesterol: 45mg