This baked pesto pasta is an incredibly easy side dish that pairs with almost anything. A handful of simple ingredients combine to create a herby, cheesy pasta everyone will love.
We’re eating green today!
This is an embarrassingly simple pasta dish you’ll want to make again and again. It’s bright with basil pesto, layered with a mix of cheeses, and finished with a pinch of crushed red pepper for a little heat.
Fresh pesto is my love language.
I love this dish because it’s versatile. It’s perfect as a side for grilled chicken or steak, as a family-style pasta bake for a crowd, or as the main course with a crisp salad.
I typically use my fresh basil pesto for this recipe because we adore its bright flavor. That said, any pesto works here — store-bought basil, sun-dried tomato, kale pesto, or jarred pesto in winter. The recipe is forgiving and delicious no matter the pesto you choose.
In short: pasta, pesto, cheese. That’s it.
The cheese combo makes this extra special. Toss the pesto-coated pasta with grated Italian cheeses so every bite is savory and gooey. I like freshly grated provolone or a good Italian blend. Then top the pasta with slices of fresh mozzarella so it melts into a perfect, bubbly layer.
When it comes out of the oven, finish with finely grated Parmesan and a sprinkle of red pepper flakes if you like a touch of heat. A few basil leaves on top add color and freshness.
Just look at that melty cheese—this one’s a family favorite.
Baked Pesto Pasta
Baked Pesto Pasta
6
people
22 mins
20 mins
40 mins
Ingredients
- 1 pound penne pasta
- ¾ cup pesto
- 1 ½ cups shredded Italian cheeses (mozzarella, provolone, or blend)
- 8 ounces fresh mozzarella, sliced
- 3 tablespoons finely grated Parmesan
- crushed red pepper flakes for serving, optional
- fresh basil for topping
Instructions
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If you haven’t made pesto yet, prepare it first or use store-bought pesto. Any variety works.
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Preheat the oven to 400°F (200°C). Spray a 9×13-inch (or 9×3-inch deep) baking dish with nonstick spray.
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Cook the penne until al dente according to package directions. Drain and return to the pot or a large bowl.
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Add the pesto to the hot pasta and toss until evenly coated. Stir in the 1 ½ cups shredded Italian cheeses so the pasta is cheesy throughout. Transfer to the prepared baking dish and top with slices of fresh mozzarella.
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Bake for 20 to 25 minutes, until the cheese is melted and bubbly. Remove from the oven and sprinkle with grated Parmesan and crushed red pepper flakes if desired. Garnish with fresh basil and serve immediately.
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I appreciate you so much!
And the burst cheese parts are all mine.