Description
This Creamy Sundried Tomato Pesto Pasta Bake with Veggies is a comforting and flavorful baked pasta dish featuring tender penne tossed with sautéed vegetables, sun-dried tomato pesto, and a creamy sauce, all topped with melted mozzarella and parmesan cheese. Perfect for a hearty meal that combines rich flavors with wholesome vegetables.
Ingredients
Scale
Pasta
- 12 ounces penne (rigatoni, or ziti)
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 and Seasoning
- 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 penne pasta until just al dente — slightly undercooked as it will finish cooking in the oven. Drain the pasta 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 the chopped zucchini, diced red bell pepper, and sliced mushrooms. Cook for 5 to 7 minutes until the vegetables are tender. Stir in halved cherry tomatoes and cook for another 2 minutes. Season with salt, black pepper, and Italian seasoning.
- Add Spinach: Add the fresh spinach last and cook just until wilted, which should take about 1 minute.
- Make the Creamy Pesto Sauce: Lower the heat and stir in the sun-dried tomato pesto and heavy cream. Let the sauce gently simmer for 2 to 3 minutes until it slightly thickens. Taste and adjust seasoning as needed. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Combine Pasta and Sauce: Add the cooked penne pasta to the skillet with the sauce and vegetables. Toss everything together until the pasta is evenly coated with the creamy pesto sauce and veggies.
- Prepare for Baking: Transfer the pasta mixture to a greased 9×13-inch baking dish. Evenly sprinkle shredded mozzarella and grated parmesan cheese over the top.
- Bake Until Golden: Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes or until the pasta is bubbly and the cheese is melted 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 after removing it from the oven. This helps it set and makes slicing easier before serving.
Notes
- Use heavy cream for a richer sauce or half-and-half for a lighter alternative.
- Reserved pasta water is useful to adjust sauce consistency if it gets too thick.
- Substitute penne with rigatoni or ziti if preferred.
- Broiling at the end adds a deliciously crispy cheese crust.
- Resting the bake helps it set for easier portions.
