Baked pesto pasta is my perfect summer comfort food.
Seriously. A dish of herby noodles with melted cheese, burst tomatoes and crunchy breadcrumbs—what’s not to love?
I’m in heaven.
My basil has never been better this year. Maybe because I’ve had more time to care for it? Either way, I’ve been making pesto non-stop.
Pesto is so versatile—perfect in salads, on toast, stirred into soups, and of course, tossed with pasta.
I have a real thing for bucatini. A few years ago I made pistachio pesto bucatini with burrata and it remains a favorite. If I want a long noodle, bucatini is always my pick—the thickness holds up beautifully.
This baked version came about after a rainy day when I made baked spaghetti. I wanted a bright, summery spin on that cozy dish, and a pesto-baked pasta with bursting tomatoes felt like the perfect answer.
So here we are!
This recipe is flexible: use any pesto you like—classic basil, arugula, kale, or even a store-bought one. All work great.
I roast cherry tomatoes while I prep the pasta and pesto. Roasting concentrates their flavor and creates those lovely burst tomatoes that make this dish special.
Toss the cooked pasta with plenty of pesto and cheese, then bake. Finish with crunchy seasoned breadcrumbs on top for texture—the best part.
I may actually frame these noodles in my kitchen.
This can be your weeknight dinner, a side for a summer dinner party, or a potluck contribution. Leftovers are excellent—often even more flavorful as the pesto keeps infusing the pasta.
You can also add roasted vegetables if you like—this pasta is a great vehicle for whatever’s in the fridge.
Get your twirling fork ready!
Baked Pesto Pasta
Baked Pesto Bucatini with Burst Tomatoes
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Ingredients
Burst Tomatoes
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- pinch salt and pepper
Pesto
- 2 cups packed fresh basil
- ½ cup finely grated parmesan cheese
- ¼ cup toasted pine nuts
- 3 garlic cloves
- pinch crushed red pepper
- salt and pepper
- 2/3 cup extra virgin olive oil
Pasta
- 1 pound bucatini
- 2 cups freshly grated mozzarella or provolone
- ¼ cup seasoned panko breadcrumbs
- fresh basil, for serving
Instructions
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Preheat the oven to 400°F. Spray a 9×13-inch baking dish with nonstick spray.
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Place tomatoes on a baking sheet, toss with olive oil, salt and pepper. Roast 15–20 minutes until tomatoes begin to burst.
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While tomatoes roast, bring a large pot of salted water to a boil and cook the bucatini according to package directions.
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Make the pesto: combine basil, parmesan, toasted pine nuts, garlic, crushed red pepper, salt and pepper in a food processor. Pulse to chop, then blend while streaming in olive oil until combined.
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Toss the cooked pasta with pesto and transfer to the prepared baking dish. Gently fold in the burst tomatoes and most of the cheese, reserving a little for the top. Sprinkle remaining cheese and the breadcrumbs over the pasta.
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Bake for about 20 minutes, until the pasta is hot, the cheese is melted and the breadcrumbs are golden. Remove, sprinkle with fresh basil, and serve.
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Cozy summer on a dish