When comfort food meets vibrant garden-fresh flavors, you get the Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe—a delightful crowd-pleaser that’s both hearty and full of sunshine. This luscious pasta bake wraps tender penne, sautéed veggies, and a rich sundried tomato pesto cream sauce in a cheesy, bubbling blanket that’s perfect for cozy dinners or impressing guests. Every bite bursts with layers of roasted sweetness, velvety sauce, and a satisfying golden crust that makes you want to dive in again and again.
Ingredients You’ll Need
This recipe keeps things wonderfully simple yet packed with essential ingredients that bring color, texture, and mouthwatering flavors to the table. Each item plays a starring role whether it’s the tender veggies, the creamy sauce, or the luscious cheese topping.
- 12 ounces penne (or rigatoni, ziti): The perfect pasta shape to catch all the creamy sauce and veggie pieces.
- 1 zucchini (chopped): Adds a mild, fresh crunch to balance richness.
- 1 red bell pepper (diced): Brings bright sweetness and a splash of red color.
- 8 ounces mushrooms (sliced): Earthy depth and tender texture that complements the veggies perfectly.
- 1 cup cherry tomatoes (halved): Adds juicy bursts of freshness in every bite.
- 2 cups fresh spinach: Just enough to wilt down and add vibrant green and nutrients.
- ¾ cup sundried tomato pesto: The flavor powerhouse that delivers tangy, garlicky, tomato-rich magic.
- 1 cup heavy cream (or half-and-half): Creates a silky, dreamy sauce that ties everything together.
- 3 cloves garlic (minced): Infuses the dish with an irresistible fragrant base.
- 1 teaspoon Italian seasoning: Classic herbs to enhance the Mediterranean vibe.
- Salt and black pepper to taste: Essential seasoning to elevate every flavor note.
- 1-2 tablespoons olive oil: For sautéing veggies until tender and flavorful.
- 1 ½ cups shredded mozzarella: Melty, gooey goodness for the irresistible cheese layer.
- ½ cup grated parmesan: Adds a sharp, nutty finish to the cheesy topping.
How to Make Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Cook your penne pasta just until al dente—meaning it’s still a little firm since it will finish cooking in the oven. Drain it well and set aside so it’s ready to soak up all that creamy goodness later on.
Step 2: Sauté the Vegetables
Heat olive oil in a large skillet over medium heat. Add the minced garlic and let it cook until just fragrant—about 30 seconds. Then toss in the zucchini, red bell pepper, and mushrooms. Let them cook for 5 to 7 minutes until soft and tender. Add in the cherry tomatoes and cook for another 2 minutes, allowing them to release their juicy sweetness. Season everything with salt, black pepper, and Italian seasoning. Finally, stir in the fresh spinach and cook until just wilted, preserving its lovely color and texture.
Step 3: Make the Creamy Pesto Sauce
Lower the heat and stir in the sundried tomato pesto along with the heavy cream. Let this duo simmer gently for 2 to 3 minutes until it thickens slightly into a luscious sauce. Give it a taste and adjust seasoning if needed. If the sauce feels too thick, a splash of reserved pasta water helps loosen it beautifully.
Step 4: Combine Everything
Add the cooked pasta directly into the skillet with your creamy pesto and veggies. Toss everything together until the pasta is evenly coated in that rich, tomato-laden sauce and studded with vibrant vegetables. This is where all the flavors mingle to create magic.
Step 5: Bake Until Golden
Transfer the pasta and veggie mixture into a greased 9×13-inch baking dish. Generously sprinkle shredded mozzarella and grated parmesan over the top. Bake at 375°F (190°C) for 20 to 25 minutes until the cheese is bubbly and beautifully golden. If you’re craving extra crispiness, pop it under the broiler for an additional 2 to 3 minutes, keeping a close watch to avoid burning. Let your masterpiece rest for 5 to 10 minutes—it helps the bake set for easier slicing and serving.
How to Serve Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe
Garnishes
To elevate your Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe further, sprinkle fresh basil leaves or chopped parsley on top right before serving. A drizzle of extra virgin olive oil or a pinch of crushed red pepper flakes adds a lovely finishing touch, giving it that extra pop of flavor and vibrant appeal.
Side Dishes
This pasta bake is hearty enough to stand on its own, but pairing it with a crisp green salad or some garlic bread can round out the meal perfectly. A simple arugula salad dressed with lemon vinaigrette complements the rich creaminess and refreshes the palate beautifully.
Creative Ways to Present
Serving this dish family-style in the baking dish creates a warm, inviting atmosphere where everyone can dig in together. Alternatively, portion it into individual ramekins or mini casserole dishes for a charming presentation. Add a sprinkle of extra parmesan or fresh herbs on each serving for that wow factor.
Make Ahead and Storage
Storing Leftovers
Allow the pasta bake to cool completely before transferring leftovers to an airtight container. Stored in the refrigerator, it stays delicious for up to 3 days, making it a perfect next-day comfort meal.
Freezing
This recipe freezes wonderfully. Just portion into freezer-safe containers and freeze for up to 2 months. To avoid dryness, cover tightly with foil or plastic wrap before freezing.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm in the oven at 350°F (175°C) for 15 to 20 minutes until heated through and bubbly. Cover with foil to prevent over-browning, removing it for the last few minutes to crisp the top again.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! Penne is great because it holds sauce well, but rigatoni, ziti, or even fusilli work beautifully in this Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe. Just be mindful of cooking times to keep pasta al dente.
Is it possible to make this recipe vegan?
Yes! Swap the heavy cream for coconut cream or a plant-based cream, use vegan mozzarella and parmesan alternatives, and double-check your sundried tomato pesto is dairy-free. The veggies and sauce still shine without dairy.
Can I prepare this in advance and bake later?
You can assemble the bake up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, simply bake as directed—adding a few extra minutes if it’s cold straight from the fridge.
What can I substitute for sundried tomato pesto if I can’t find it?
If sundried tomato pesto is hard to find, blending finely chopped sundried tomatoes with garlic, olive oil, basil, and a little parmesan creates a lovely homemade version that works wonderfully in this pasta bake.
How can I make this recipe less creamy or lighter?
Use half-and-half or a light cream instead of heavy cream and reduce the cheese slightly. You can also add extra veggies or swap out some pasta for cauliflower florets to add volume and keep the dish lighter but satisfying.
Final Thoughts
If you’re looking for a dish that’s both comforting and packed with vibrant flavors, you owe it to yourself to try this Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe. It’s a true crowd-pleaser that brings together the best of creamy, cheesy, and fresh all in one hearty bake. Once you’ve made it, I guarantee it will become a beloved staple in your meal rotation. Happy cooking and happy eating!
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Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Creamy Sundried Tomato Pesto Pasta Bake with Veggies is a comforting and flavorful meal perfect for a family dinner. Combining al dente pasta with sautéed fresh vegetables, a luscious sundried tomato pesto cream sauce, and topped with melted mozzarella and parmesan cheese, this dish bakes to bubbly, golden perfection. It’s a delicious way to enjoy a hearty vegetarian meal with savory, rich flavors and a satisfying cheesy crust.
Ingredients
Pasta and Vegetables
- 12 ounces penne (rigatoni or ziti can be substituted)
- 1 zucchini, chopped
- 1 red bell pepper, diced
- 8 ounces mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
Sauce and Seasonings
- ¾ cup sundried tomato pesto
- 1 cup heavy cream (or half-and-half for a lighter version)
- 3 cloves garlic, minced
- 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. Add the pasta and cook until just al dente, slightly undercooked as it will continue 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 for about 30 seconds until fragrant. Add chopped zucchini, diced bell pepper, and sliced mushrooms. Sauté for 5 to 7 minutes until the vegetables are tender. Stir in cherry tomatoes and cook an additional 2 minutes. Season with salt, black pepper, and Italian seasoning. Add the fresh spinach last and cook just until wilted.
- Make the Creamy Pesto Sauce: Reduce the heat to low. Stir in the sundried tomato pesto and heavy cream. Let the sauce simmer gently 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 reserved pasta water to loosen it.
- Combine Everything: Add the cooked pasta to the skillet and toss thoroughly to coat the pasta evenly with the creamy pesto sauce and sautéed vegetables.
- Transfer to Baking Dish: Pour the pasta mixture into 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 until the casserole is bubbly and golden on top. For a crispier cheese crust, broil for an additional 2 to 3 minutes at the end.
- Rest and Serve: Remove from the oven and let the pasta bake rest for 5 to 10 minutes before serving. This allows it to set for easier slicing and enhances the flavors.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a milk alternative.
- You can add red pepper flakes if you prefer a spicy kick.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- Additional vegetables such as broccoli or eggplant can be added based on preference.
- If you want a dairy-free option, use vegan cheese substitutes and a plant-based cream alternative.
