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
Scale
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.
