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My pesto pasta bake recipe combines al dente pasta with herbaceous pesto and sweet green peas. It’s the kind of easy weeknight dinner my family craves!
If you love tasty weeknight pasta recipes, try my pastina, Gigi Hadid pasta, or seafood pasta next.
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Some nights, the last thing I want to do is spend hours in the kitchen. Shocking, I know.
That’s where pasta bakes come in handy. Not only are they foolproof, but they’re easy to customize with all sorts of mix-ins. This time around, I’m making my family’s favorite: pesto pasta!
Why I love this recipe
- A creative way to use leftover pasta. If I end up with extra pasta from last night’s dinner, my family knows we’re having pasta bakes tomorrow!
- An easy freezer meal. This recipe is easy to double up, and the leftovers freeze like a dream. I have a couple in my freezer right now!
- It’s quick. All you have to do is cook the pasta, then let it bake in the oven until bubbly warm. We’re talking 20 minutes flat.
- Convenient. Make this recipe in advance and reheat it, or whip it up if you only have 20 minutes to spare. It’s the ultimate dump-and-bake dinner.
Key ingredients
- Pasta. I used ziti pasta for this recipe, but you could use any pasta you want. Or better yet, use a combination of pastas for a mix of different textures. Use gluten-free pasta if needed.
- Pesto sauce. The key ingredient of this baked pasta dish. I prefer using traditional basil pesto sauce, but any pesto works.
- Cheese. Use grated parmesan cheese and shredded mozzarella cheese for a rich, cheesy flavor.
- Green peas. For extra flavor and a tiny fiber boost.
How to make pesto pasta bake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Prep. Preheat the oven and grease a casserole dish.
Cook the pasta. Boil the pasta according to package instructions, drain it, and stir in the pesto and peas.
Assemble. Transfer the pot of pesto pasta into a baking dish.
Bake. Top the pasta with cheese and bake until the cheese melts. Let it sit briefly before serving.
Arman’s recipe tips
- Cook the pasta to al dente. So the pasta keeps its subtle bite. Besides, it’ll continue to cook a tiny bit as it bakes in the oven.
- Swap the pesto. Try my sundried tomato pesto instead.
- Taste as you go, and add salt or black pepper as needed.
- Garnish the pasta with fresh basil and pine nuts for a nice finishing touch.
Variations
- Switch up the veggies. Add chopped broccoli, asparagus, green beans, spinach, or sautéed mushrooms.
- Bulk it up with protein. Add cooked chicken breast, shrimp, or Italian sausage.
- Add cream. Fold in a splash of heavy cream for a creamy pesto pasta bake.
Frequently asked questions
I prefer adding pesto to warm pasta as it coats the pasta better when it’s warm, though you may notice the color of the pesto changes slightly if it’s added to warm pasta.
4-Ingredient Pesto Pasta Bake
Ingredients
- 1 pound ziti pasta uncooked
- 1 cup basil pesto
- 1 cup peas
- 2 cups mozzarella cheese
Instructions
- Preheat the oven to 180C/350F. Grease a large baking dish.
- Cook the pasta as instructed. Once cooked, drain and add back into the pan. Stir through the pesto, then the green peas.
- Transfer the pasta to the baking dish and top with the shredded cheese.
- Bake the pasta for 5-10 minutes, or until the cheese has melted and is bubbling.
- Remove the pasta from the oven and let it sit for 5 minutes, before serving.
Notes
Nutrition
More vegetarian dinner options
- Boursin cheese pasta
- Eggplant rollatini
- Chili relleno casserole
- Eggplant meatballs
- Or any of these vegetarian mains
So good recipe. I never knew you can bake pasta haha!
Really love this Armen Thankyou 🥰 soooo delicious and so quick to prep.beautiful dish .😋😋😋😋😋😋xx
simple, good and delicious!!
Awww, we both did PEAS!!! And can I just say you whore out my pesto better than any pimp I’ve ever seen on the street…you know, if I hung with that kinda crowd! 😉
Easy dish with a fancy vibe? Quiche! Thank you Meg for that!
Pesto and eggs!
Peas and bananas? Hahaha!
Hahahaha your pesto recipe is my go to…so much better than store bought. I apologise for all the pingbacks…and all the future ones.
Pesto and bananas? I’ve had pesto and apples but that….will have to be tried out 😉
Haha! I’ve done apples and pesto too…really good with walnut pesto! But no, this time I mean PEAS and bananas! https://www.kissmybroccoliblog.com/2013/03/15/springy-dippin/ Trust me, it goes on EVERYTHING!
^^Regarding your comment above: now that song is gonna be stuck in my head! 🙂
Cheese + pesto = perfecto!
YES. Seriously. Do you like spaghetti squash? I get lazy and microwave it with cheese and pesto. So effing good.
Oh heck yeah! I was planning on trying this with the squash! 🙂
1. Melty cheese is pornographic. Screw your PG-13!
2. I love the way you spell “flavored.”
3. Peas and carrots, Jenny.
Except fat free or reduced fat melty cheese. That’s like plastic. not fantastic.
That doesn’t even count as cheese.
I put peas into my pasta just for a change and I was surprised on how much I loved the flavor. I guess it was just a change in texture or my love for peas. I am a big time pasta lover.. with loads of cheese. Oh my!
THAT is the best way to go abouts pasta- My ideal cheese to pasta ratio would be 100 : 1.