Description
This Creamy Sundried Tomato Pesto Pasta Bake with Veggies is a comforting and flavorful dish combining al dente pasta, sautéed fresh vegetables, and a rich creamy sundried tomato pesto sauce. Topped with melted mozzarella and parmesan, it’s baked to bubbly perfection, making it an ideal family-friendly meal that’s both satisfying and packed with vibrant garden veggies.
Ingredients
Scale
Pasta
- 12 ounces penne (or 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
- 1 ½ cups shredded mozzarella
- ½ cup grated parmesan
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, slightly undercooked since it will finish cooking in the oven. Drain and set aside.
- Sauté the Vegetables: In a large skillet over medium heat, heat olive oil. Add the minced garlic and cook for about 30 seconds until fragrant. Add chopped zucchini, diced bell pepper, and sliced mushrooms. Cook for 5–7 minutes until the vegetables are tender. Stir in halved cherry tomatoes and cook for an additional 2 minutes. Season with salt, black pepper, and Italian seasoning. Finally, add the spinach 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 sauce gently simmer for 2–3 minutes until slightly thickened. Taste and adjust seasoning as needed. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Combine Everything: Add the cooked pasta to the skillet and toss until the pasta is evenly coated with the creamy pesto sauce and vegetables.
- Prepare for Baking: Transfer the pasta and vegetable mixture to a greased 9×13-inch baking dish. Evenly sprinkle shredded mozzarella and grated parmesan cheese over the top.
- Bake Until Golden: Bake the pasta at 375°F (190°C) for 20–25 minutes, or until the cheese is bubbly and golden. For a crispier cheese topping, broil for 2–3 minutes at the end of baking.
- Rest and Serve: Allow the pasta bake to rest for 5–10 minutes after removing from the oven. This helps the dish to set and makes slicing easier for serving.
Notes
- Cooking pasta slightly under al dente is important to prevent overcooking during baking.
- Use heavy cream for a richer sauce or half-and-half for a lighter version.
- If you like a deeper sundried tomato flavor, add extra pesto to the sauce.
- Broiling at the end creates a deliciously crisp cheese crust.
- Feel free to substitute vegetables based on seasonal availability or preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: creamy sundried tomato pesto pasta bake, vegetable pasta bake, baked pasta recipe, vegetarian pasta, cheesy pasta bake, Italian pasta dish