This pesto pasta pie is delicious, satisfying and fun to eat. Bucatini is tossed with a cheesy filling and your favorite pesto, then baked until the outside is deeply crisp while the interior stays tender and melty. Serve with a simple salad and enjoy.
This is a pie I can absolutely get behind.
This pesto bucatini pie is easy to make and centered on bright, fresh pesto and plenty of cheese. The pasta bakes in a springform pan until the top and edges turn crisp and golden while the inside remains rich and creamy.
It’s seriously delicious.
If you love pasta pies, this is another great take. I’ve made a few versions over the years and they’re always a hit: comforting, a little indulgent, and perfect for sharing.
This version highlights pesto — ideal when your basil is abundant. You can use homemade or a high-quality store-bought pesto; either way it gives the pie a vibrant, herb-forward flavor that plays wonderfully with the cheeses.
Late summer herbs were the inspiration here, but this recipe works year-round. The combination of bucatini, a custardy egg-and-milk filling, and three cheeses creates the perfect balance of creaminess and crunch.
Pastas like bucatini — thick, long strands — hold up well in this format, but other long pastas will also work. The technique is straightforward: cook the pasta slightly under al dente, mix it with the filling, press it into the prepared pan, top with cheese and a few spoonfuls of pesto, then bake until set and golden.
The crunchy, cheesy edge and top are one of the best parts. Think of the irresistible browned cheese that crisps on a skillet — that flavor and texture shows up here on the sides and surface of the pie.
This recipe is not difficult. Use a 9-inch springform pan for easiest results and consider wrapping the bottom edge with foil as a precaution. In practice it seldom leaks, but foil gives peace of mind.
Let the finished pie rest 10 to 15 minutes after baking so it sets up a bit — similar to lasagna — then release the pan, slice into wedges and serve with extra pesto, grated cheese, and fresh basil. Pair the pie with a large green salad or roasted vegetables to balance the richness.
You can also switch up the pesto: sun-dried tomato pesto, kale pesto or other variations all work beautifully. Make it your own.
Pesto Pasta Pie
Pesto Bucatini Pie
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Ingredients
- 1 pound bucatini pasta
- 1 ½ cups whole milk
- 1 cup grated parmigiano-reggiano cheese, plus extra for sprinkling
- 3 large eggs, lightly beaten
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1 pinch fresh ground black pepper
- 8 ounces provolone cheese, freshly grated
- 4 ounces mozzarella cheese, freshly grated
- ¾ cup pesto, plus more for topping
- fresh basil, for serving
Instructions
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Preheat the oven to 425°F. Spray a 9-inch springform pan with nonstick spray and, if desired, wrap the bottom edge in foil to prevent any possible leakage.
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Cook the bucatini following package directions, reducing the time by 1–2 minutes so the pasta is just under al dente. Drain and let cool slightly; toss with a little olive oil if it seems likely to stick.
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In a large bowl whisk together the milk, grated parmigiano-reggiano, beaten eggs, minced garlic, salt and pepper. Stir in 1 cup provolone and half of the mozzarella, then fold in ½ cup of pesto. Add the cooked pasta and toss until evenly coated. Transfer the mixture to the prepared springform pan, then sprinkle the remaining provolone and mozzarella on top and drizzle with additional pesto.
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Bake for 35–45 minutes, until the cheese is golden and bubbly and the center is set.
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Remove from the oven and let the pie rest 10–15 minutes. Carefully release the springform and use a sharp knife to loosen any browned edges if needed. Slice into 6–8 wedges and serve with extra pesto, grated cheese and fresh basil.
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Yes — we literally put pasta in a pie. It’s one of the best kinds of comfort food.