Pesto Pasta Bake
A cheesy, golden-topped baked pasta loaded with vibrant basil pesto, cherry tomatoes, and melted mozzarella.
A pasta bake is what you make when you want comfort and a crowd to feed, with very little effort. This one swaps the usual red sauce for basil pesto, which makes it lighter, greener and more fragrant. The cherry tomatoes burst in the oven and add little pockets of sweet juice, and the mozzarella and parmesan give a golden, cheesy top.
There is one trick that matters. The pasta goes into the oven only partly cooked. It finishes in the oven, soaking up the flavors of the pesto and tomatoes, and it stays tender and not mushy. If you boil it fully first, it comes out soft and heavy.
The recipe serves six, takes about 40 minutes and can be assembled ahead of time. It is a good dish for potlucks, meal prep and busy weeknights.
Read this first
- Cook the pasta just under al dente. It finishes in the oven.
- Keep a little pasta water in case the mixture looks dry.
- Garnish with fresh basil after baking. Baked basil turns dark.
Prep time: 15 mins · Cook time: 25 mins · Serves 6
Ingredients
- 14 oz Penne pasta
- 1/2 cup Basil pesto (store-bought or homemade)
- 1.5 cups Cherry tomatoes, halved
- 2 cups Mozzarella, shredded
- 1/3 cup Parmesan cheese, grated
- 2 Garlic cloves, minced
- 1 tbsp Olive oil
- to taste Salt and black pepper
- for garnish Fresh basil leaves
Instructions
- Preheat oven to 400°F (200°C). Cook pasta until just under al dente (it will finish in the oven). Drain and return to the pot. Look for: Pasta that is firm in the center, with a visible white core when you bite it.
- Toss pasta with pesto, garlic, olive oil, cherry tomatoes, and half the mozzarella. Season with salt and pepper. Look for: Pasta evenly coated in green pesto, with red tomatoes scattered through.
- Transfer to a greased 9x13-inch baking dish. Spread evenly. Look for: An even, level layer in the dish, with the edges tidy.
- Top with remaining mozzarella and Parmesan cheese. Look for: A blanket of white cheese, with no bare patches.
- Bake for 20-25 minutes until the cheese is bubbly and golden. Look for: Golden, bubbling cheese, with browned spots and crisp edges on the pasta.
- Garnish with fresh basil leaves and serve hot. Look for: Bright green basil on a hot, bubbling top.
Nutrition
Amount per serving. Nutritional values are estimates calculated from the ingredients above and can vary.
- Calories: 340
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 21g
- Fiber: 2g
- Sugar: 2g
- Protein: 17g
- Sodium: 410mg
- Cholesterol: 35mg
Notes
- Storage: Refrigerate in an airtight container for up to 4 days.
- Freezing: Freezes well, baked or unbaked, for up to 2 months — thaw in the fridge before baking or reheating.
- Slightly Undercook the Pasta: Cooking the pasta just under al dente, as the recipe says, keeps it from turning mushy after its second cook in the oven.
Cook It With Me
Heat the oven and boil the pasta
Preheat the oven to 400 F (200 C). Cook the 14 oz of penne in well-salted water until just under al dente, about 2 minutes less than the package says. Scoop out a half cup of pasta water, then drain the pasta and return it to the pot.
Toss everything together
To the pasta, add the 1/2 cup of pesto, 2 minced garlic cloves, 1 tablespoon of olive oil, the halved cherry tomatoes and half of the mozzarella. Season with salt and pepper, keeping in mind that pesto and cheese are salty. Toss until the pasta is well coated. If it looks dry, add a splash of the pasta water.
Transfer
Spread the mixture evenly in a greased 9x13 inch baking dish.
Add the cheese
Top with the remaining mozzarella and the 1/3 cup of grated parmesan.
Bake
Bake for 20 to 25 minutes, until the cheese is bubbly and golden, and the edges of the pasta have started to crisp.
Garnish and serve
Scatter fresh basil leaves over the top and serve hot.
The Ingredients, One by One
Penne
Tubes trap the pesto and the cheese. Cook it until just under al dente, because it will cook further in the oven.
Basil pesto
Half a cup is enough to coat 14 oz of pasta. Homemade is best, but a good store-bought jar works. Check the salt level.
Cherry tomatoes
Halved, they soften and burst in the oven, adding sweetness and juice.
Mozzarella
Two cups of shredded mozzarella melt into a stretchy, golden top. Low-moisture mozzarella works best here.
Parmesan
Adds salt and a crisp, savory crust. Grate it fresh.
Garlic and olive oil
Extra garlic boosts the pesto. The oil keeps the pasta from drying in the oven.
Fresh basil
Added at the end, for color and a fresh fragrance.
The Technique Behind It
Why undercook the pasta
It continues to soak up moisture in the oven. Fully cooked pasta turns mushy by the time the cheese browns.
Why add pasta water
The starch helps the pesto coat the pasta evenly and keeps the bake from turning dry.
Why add basil at the end
Basil burns and turns black in a hot oven. Adding it fresh keeps it bright.
Mistakes That Cost You the Dish
- Fully cooking the pasta It turns soft.
- Skipping the pasta water The bake can be dry.
- Baking the fresh basil It turns dark.
- Using too much pesto It can be oily.
- Not salting the pasta water The pasta tastes bland.
Fix It: If This Happens, Do This
| Problem | Likely cause | Fix |
|---|---|---|
| Pasta bake is dry | Not enough sauce | Stir in a splash of cream or pasta water before baking. |
| Pasta bake is oily | Too much pesto | Blot the top with a paper towel. |
| Pasta is mushy | Overcooked | Cook it less next time. |
| Top is pale | Oven not hot enough | Broil for 2 minutes. |
| Bake is bland | Needs salt | Add salt and a squeeze of lemon. |
What Each Ingredient Does (and What You Can Swap)
| Ingredient | Its job | Swap, and what changes |
|---|---|---|
| Penne | Pasta | Rigatoni, fusilli or shells work. |
| Basil pesto | Flavor | Sun-dried tomato pesto works. |
| Cherry tomatoes | Juice | Sun-dried tomatoes work. |
| Mozzarella | Cheese | Provolone works. |
| Parmesan | Salty finish | Pecorino works. |
Plan Ahead
- Make ahead: Assemble up to a day ahead and bake.
- Fridge: Up to 4 days.
- Reheat: In a 350 F oven or the microwave.
- Freezer: Freezes well for up to 3 months.
What to Serve With It
Serve with a simple green salad and crusty bread. Add cooked chicken or white beans for more protein.
Questions People Ask
Yes. Assemble and bake when you need it.
Yes. Stir in cooked chicken.
Yes.
It finishes in the oven.
Use vegan pesto and cheese.
Yes.
About the Author
Cressio Rinaldi
Cressio Rinaldi is the recipe developer behind Cressio Recipes. He cooks, tests, and writes every recipe on the site himself — refining each one until it's simple enough for a weeknight and good enough to make again. He's not a trained chef, just someone who cooks constantly and pays close attention to what actually makes a recipe work.