Description
This Creamy Sundried Tomato Pesto Pasta Bake with Veggies is a comforting and flavorful dish perfect for a family dinner. Combining al dente pasta with sautéed fresh vegetables and a rich, creamy sundried tomato pesto sauce, it’s finished with a golden, bubbly cheese topping for a deliciously satisfying meal.
Ingredients
Scale
Pasta
- 12 ounces penne (rigatoni, or ziti)
Vegetables
- 1 zucchini (chopped)
- 1 red bell pepper (diced)
- 8 ounces mushrooms (sliced)
- 1 cup cherry tomatoes (halved)
- 2 cups fresh spinach
- 3 cloves garlic (minced)
Sauce
- ¾ cup sundried tomato pesto
- 1 cup heavy cream (or half-and-half)
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1-2 tablespoons olive oil
Cheese Topping
- 1 ½ cups shredded mozzarella
- ½ cup grated parmesan
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente, slightly undercooked as it will finish cooking in the oven. Drain and set aside.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add chopped zucchini, diced red bell pepper, and sliced mushrooms. Sauté for 5 to 7 minutes until vegetables are tender. Stir in halved cherry tomatoes and cook for an additional 2 minutes. Season with salt, black pepper, and Italian seasoning. Add fresh spinach last and cook just until wilted.
- Make the Creamy Pesto Sauce: Lower the heat and stir in the sundried tomato pesto and heavy cream. Let the mixture simmer gently for 2 to 3 minutes until it slightly thickens. Taste and adjust seasoning as needed. If the sauce is too thick, add a splash of reserved pasta water to achieve desired consistency.
- Combine Everything: Add the cooked pasta to the skillet and toss well to coat the pasta evenly with the sauce and vegetables. Transfer the mixture to a greased 9×13-inch baking dish. Evenly sprinkle shredded mozzarella and grated parmesan over the top.
- Bake Until Golden: Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes or until the cheese is bubbly and golden brown. For a crispier top, broil the bake for an additional 2 to 3 minutes. Remove from oven and let rest for 5 to 10 minutes before serving to help it set and make slicing easier.
Notes
- Use half-and-half instead of heavy cream for a lighter sauce.
- Reserve some pasta cooking water to adjust sauce thickness if needed.
- Use any pasta shape you prefer such as rigatoni or ziti.
- Broil only briefly to avoid burning the cheese topping.
- Add extra veggies like artichokes or olives for more flavor.
- Let the bake rest before slicing to prevent it from falling apart.
