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.
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
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.
Video
Notes
📝 Notes
- Use penne, rigatoni, or fusilli pasta to hold the creamy sauce well.
- Sundried tomatoes in oil add extra flavor; drain slightly before using.
- Swap heavy cream with half-and-half or cream cheese for a lighter sauce.
- Add veggies like zucchini, bell peppers, spinach, or broccoli for extra nutrition.
- Top with mozzarella and parmesan for a cheesy baked finish.
- Bake until bubbly and golden on top for the best texture.
- Let the pasta bake rest 5 minutes before serving to set the sauce.
- Store leftovers in the fridge for up to 4 days; reheat with a splash of milk.
🍽️ Nutrition Facts (Per Serving)
Calories: 640 kcal |Carbohydrates: 62 g |
Fiber: 5 g |
Sugars: 6 g |
Protein: 22 g |
Fat: 34 g |
Saturated Fat: 16 g |
Cholesterol: 85 mg |
Sodium: 680 mg |
Potassium: 520 mg |
Calcium: 240 mg |
Iron: 3.4 mg