Name: Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12 ounces penne (or rigatoni, or ziti); 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; 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; 1 ½ cups shredded mozzarella; ½ cup grated parmesan

Introduction

This creamy sundried tomato pesto pasta bake is packed with vibrant veggies and rich, cheesy flavors. It’s an easy, comforting dish perfect for weeknight dinners or casual gatherings. Enjoy a satisfying meal that combines pasta, fresh vegetables, and a luscious sauce all baked to golden perfection.

The image shows a white plate filled with baked pasta, made of penne noodles mixed with grilled vegetables like zucchini slices, cherry tomatoes, and mushrooms. The pasta is coated in a light orange-brown sauce, and there are some melted cheese pieces sprinkled throughout the dish. A fork is placed on the right side of the plate, resting on the edge. In the background, a glass baking dish with more of the pasta is partially visible, both set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces penne (rigatoni, or ziti)

1 zucchini (chopped)

1 red bell pepper (diced)

8 ounces mushrooms (sliced)

1 cup cherry tomatoes (halved)

2 cups fresh spinach

¾ cup sundried tomato pesto

1 cup heavy cream (or half-and-half)

3 cloves garlic (minced)

1 teaspoon Italian seasoning

Salt and black pepper to taste

1-2 tablespoons olive oil

1 ½ cups shredded mozzarella

½ cup grated parmesan

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the pasta until just al dente—slightly undercooked so it finishes cooking in the oven. Drain and set aside.

Step 2: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.

Step 3: Add chopped zucchini, diced bell pepper, and sliced mushrooms. Cook for 5–7 minutes until vegetables are tender.

Step 4: Stir in halved cherry tomatoes and cook for another 2 minutes. Season with salt, pepper, and Italian seasoning.

Step 5: Add fresh spinach last and cook just until wilted.

Step 6: Lower the heat and stir in the sundried tomato pesto and heavy cream. Let the sauce gently simmer for 2–3 minutes until slightly thickened. Adjust seasoning as needed.

Step 7: If the sauce feels too thick, add a splash of reserved pasta water to loosen it.

Step 8: Add the cooked pasta to the skillet, tossing until evenly coated with the sauce and vegetables.

Step 9: Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle shredded mozzarella and grated parmesan evenly over the top.

Step 10: Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden on top. For a crispier finish, broil for 2–3 minutes at the end.

Step 11: Let the pasta bake rest for 5–10 minutes before serving to allow it to set and make slicing easier.

Tips & Variations

Use half-and-half instead of heavy cream for a lighter sauce without sacrificing creaminess.

Add cooked chicken or sausage for extra protein.

Substitute any vegetables you like—such as spinach, broccoli, or peas—to customize the bake.

If you prefer a dairy-free version, use a plant-based cream and vegan cheese alternatives.

Reserve some pasta water before draining to adjust sauce consistency as needed.

FAQs

Can I use a different type of pasta?

Yes, penne, rigatoni, or ziti work best because they hold the sauce well, but you can substitute with other pasta shapes like fusilli or rotini.

How can I make this dish ahead of time?

You can assemble the pasta bake a day in advance and refrigerate it unbaked. Bake it fresh when ready to serve, adding a few extra minutes to the cooking time if baked cold.