Creamy, cheesy, and packed with vibrant Mediterranean flavors this Creamy Sundried Tomato Pesto Pasta Bake with Veggies is the ultimate comfort food with a fresh, gourmet twist.

Imagine tender pasta coated in a silky pesto cream sauce, dotted with sweet tangy sundried tomatoes, and loaded with colorful roasted vegetables. Then it’s baked until bubbly, golden, and irresistibly melty on top. Every bite is rich, herby, slightly tangy, and deeply comforting yet still fresh and bright thanks to the veggies and basil pesto.

This pasta bake is perfect for busy weeknights, cozy family dinners, or meal prep. It looks fancy enough for guests but is surprisingly easy to make. Plus, it’s incredibly Pinterest worthy with its vibrant colors, creamy texture, and gooey cheese pull. If you love creamy pasta dishes but want something baked, comforting, and veggie packed, this recipe will quickly become a favorite.

Creamy Sun Dried Tomato Pesto Pasta

What Is Creamy Sundried Tomato Pesto Pasta Bake with Veggies?

Creamy Sundried Tomato Pesto Pasta Bake is a baked pasta casserole that combines pasta, vegetables, pesto, sundried tomatoes, cream sauce, and cheese into one delicious dish.

Unlike classic pesto pasta served on the stovetop, this version is baked in the oven. Baking allows the flavors to meld together, the cheese to melt into a golden crust, and the pasta to soak up all that creamy, herby goodness.

The sundried tomatoes add a sweet, tangy depth, while the vegetables provide freshness, texture, and balance. The result is a comforting Italian inspired dish that feels indulgent yet wholesome.

This recipe is unique because it blends pesto pasta, creamy Alfredo style sauce, and a veggie loaded casserole into one easy, crowd pleasing meal.

Why You’ll Love This Recipe

Creamy and Flavor-Packed: Rich pesto cream sauce with tangy sundried tomatoes and melty cheese.
Veggie-Loaded: A great way to sneak in vegetables without sacrificing taste.
Perfect for Meal Prep: Reheats beautifully and makes great leftovers.
Crowd-Pleaser: Ideal for family dinners, potlucks, and gatherings.
Customizable: Use any vegetables, pasta shape, or cheese you love.

How This Recipe Works

Pesto + Cream = Balanced Flavor: Pesto adds herby brightness, while cream balances it with richness.
Baking Enhances Texture: Baking creates a golden cheesy crust while keeping the pasta creamy inside.
Sundried Tomatoes Add Umami: Their concentrated flavor boosts the overall depth of the dish.
Veggies Add Contrast: Roasted or sautéed vegetables provide sweetness, texture, and nutrition.

Ingredients

Pasta Bake

12 oz pasta (penne, rotini, rigatoni, or fusilli)
2 cups mixed vegetables (zucchini, bell peppers, cherry tomatoes, broccoli, or spinach)
1 cup sundried tomatoes, chopped (oil-packed or dry, rehydrated)
1 cup basil pesto (store-bought or homemade)
1 cup heavy cream (or half-and-half)
1/2 cup milk (optional, to thin sauce)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp olive oil
Salt and black pepper to taste
1/2 tsp red pepper flakes (optional)

Optional Add-Ins

1/2 cup ricotta or cream cheese for extra creaminess
Fresh basil or parsley for garnish

Substitutions

Pasta: Use gluten-free pasta or whole wheat pasta.
Cream: Swap with coconut cream or cashew cream for dairy-free.
Cheese: Use provolone, fontina, or vegan cheese.
Veggies: Add mushrooms, asparagus, or roasted eggplant.

Close-up of creamy sundried tomato pesto pasta bake with melted cheese — Look at that creamy, cheesy pesto pasta goodness 🤤

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.

Step 2: Sauté the Vegetables

Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant. Add chopped vegetables and sauté until tender but still slightly crisp. Season with salt and pepper.

Step 3: Make the Creamy Pesto Sauce

In the same skillet, stir in pesto, heavy cream, and milk. Add sundried tomatoes and red pepper flakes. Simmer for 2–3 minutes until warm and creamy.

Step 4: Combine Pasta and Sauce

Add cooked pasta to the skillet and toss until fully coated in the creamy pesto sauce. Stir in half of the mozzarella and Parmesan.

Step 5: Assemble the Bake

Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle remaining mozzarella and Parmesan on top.

Step 6: Bake

Bake at 375°F (190°C) for 20–25 minutes, or until bubbly and golden on top. Broil for 2–3 minutes for extra browning.

Step 7: Garnish and Serve

Let cool for 5 minutes. Garnish with fresh basil and extra Parmesan. Serve warm and enjoy.

Tips & Tricks / Flavor Variations

Add Protein: Stir in grilled chicken, shrimp, or Italian sausage for a heartier meal.
Make It Spicy: Add extra red pepper flakes or a splash of chili oil.
Extra Cheesy: Add a layer of ricotta in the middle for lasagna-style richness.
Mediterranean Twist: Add olives, artichoke hearts, and feta cheese.
Lighter Version: Use half-and-half and reduce cheese slightly.

Make-Ahead, Storage & Freezing Instructions

Make-Ahead

Assemble the pasta bake up to 24 hours in advance, cover tightly, and refrigerate. Bake when ready, adding 5–10 minutes to cooking time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze unbaked or baked pasta bake for up to 2 months. Wrap tightly in foil and plastic wrap. Thaw overnight in the fridge and bake until heated through.

Slice of creamy sundried tomato pesto pasta bake served on a plate

Serving Suggestions

Serve with a crisp green salad with balsamic vinaigrette.
Pair with garlic bread or focaccia for a complete Italian style dinner.
Add a side of roasted vegetables or grilled asparagus.

This dish also pairs beautifully with other comfort recipes like creamy chicken pasta, baked ziti, or cheesy garlic bread bowls.

Nutritional Notes (Per Serving)

Approximate values for 1/6 of the casserole:

Calories: 480–640 kcal
Protein: 18–22g
Fat: 30–35g
Carbohydrates: 45–55g
Fiber: 4–6g
Sugar: 6–8g

Values vary depending on pasta, cheese, and vegetables used.

Common Mistakes to Avoid

Overcooking the pasta: Cook only to al dente, or it will become mushy after baking.
Using too little sauce: Pasta absorbs liquid while baking, so keep it slightly saucy before baking.
Skipping seasoning: Pesto and cheese are salty, but veggies and pasta still need seasoning.
Baking uncovered too long: Cover with foil if the top browns too quickly.
Not resting before serving: Let it sit 5 minutes so the sauce thickens and slices cleanly.

FAQs

Can I make this vegan?

Yes! Use dairy-free pesto, plant-based cream, and vegan cheese.

Can I use jarred pesto?

Absolutely. Store-bought pesto works perfectly and saves time.

What pasta shape is best?

Short pasta like penne, rotini, or rigatoni works best because it holds the sauce.

Can I add meat?

Yes, grilled chicken, shrimp, or sausage are great additions.

How do I reheat leftovers?

Reheat in the oven at 350°F or microwave with a splash of milk or cream to keep it creamy.

Conclusion

This Creamy Sundried Tomato Pesto Pasta Bake with Veggies is everything you want in a comfort meal—creamy, cheesy, herby, and loaded with flavor. It’s easy enough for weeknights but impressive enough for guests, making it a versatile addition to your recipe collection.

If you love easy dinners like Creamy Pesto Chicken Pasta or Chicken Fajita Rice Bowls, this recipe belongs in your regular rotation.

Save this Creamy Sundried Tomato Pesto Pasta Bake for a cozy, cheesy dinner everyone will love!

Creamy Sundried Tomato Pesto Pasta Bake with Veggies

This Creamy Sun-Dried Tomato Pesto Pasta Bake is a cheesy, veggie-packed comfort dish loaded with rich pesto, tangy sun-dried tomatoes, and tender pasta. Baked until bubbly and golden, it’s an easy vegetarian-friendly dinner that’s perfect for meal prep or family nights.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Total Time 45

Course Main Course

Cuisine Italian, Mediterranean

Servings 6

Calories 640 kcal