Description
A delicious and creamy sundried tomato pesto pasta bake loaded with sautéed veggies like zucchini, bell pepper, mushrooms, cherry tomatoes, and spinach, all enveloped in a rich cream sauce and topped with melted mozzarella and parmesan cheese. Perfect for a comforting, crowd-pleasing dinner.
Ingredients
Scale
Pasta
- 12 ounces penne (rigatoni or ziti can also be used)
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 since 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 bell pepper, and sliced mushrooms. Cook for 5 to 7 minutes until the vegetables are tender. Stir in halved cherry tomatoes and cook another 2 minutes. Season with salt, black pepper, and Italian seasoning. Add fresh spinach last and cook until wilted.
- Make the Creamy Pesto Sauce: Reduce heat to low and stir in the sundried tomato pesto and heavy cream. Let the sauce gently simmer for 2 to 3 minutes until slightly thickened. Taste and adjust seasoning, adding a splash of reserved pasta water if the sauce is too thick.
- Combine Everything: Add the cooked pasta to the skillet and toss well until the pasta is evenly coated with the sauce and vegetables.
- Transfer and Top: Pour the pasta mixture into a greased 9×13-inch baking dish. Sprinkle shredded mozzarella and grated parmesan evenly over the top.
- Bake Until Golden: Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes until bubbly and golden. For a crispier cheese topping, broil for 2 to 3 minutes at the end.
- Rest and Serve: Let the pasta bake rest for 5 to 10 minutes before serving to allow it to set and make slicing easier.
Notes
- Use half-and-half instead of heavy cream for a lighter sauce.
- Feel free to swap penne for rigatoni or ziti based on preference.
- Add a splash of reserved pasta water to thin the sauce if it becomes too thick.
- Broil briefly at the end for extra crispy cheese topping, but watch closely to avoid burning.
- This dish can be prepared ahead and refrigerated before baking; just add a few extra minutes to baking time if baking cold.
