Pesto Pasta Bake

By Arman Liewupdated on Mar 01, 2025
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Comments (94)
Total Time 10 minutes
Servings 8 servings

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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!

pesto pasta bake.

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!

Table of Contents
  1. Why I love this recipe
  2. Key ingredients
  3. How to make pesto pasta bake
  4. Arman’s recipe tips
  5. Frequently asked questions
  6. More vegetarian dinner options
  7. 4-Ingredient Pesto Pasta Bake (Recipe Card)

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. 

If you love tasty weeknight pasta recipes, try my pastina, Gigi Hadid pasta, or seafood pasta next.

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.

pesto pasta with green peas.

Assemble. Transfer the pot of pesto pasta into a baking dish.

pesto pasta in baking dish.

Bake. Top the pasta with cheese and bake until the cheese melts. Let it sit briefly before serving. 

baked pasta with pesto and cheese.

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

Do you add pesto while cooking or after?

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.

pesto baked pasta.

More vegetarian dinner options

pesto pasta bake recipe.

4-Ingredient Pesto Pasta Bake

5 from 48 votes
This pesto pasta bake is a match made in heaven. Made with just 4 ingredients, you add cheese, bake, and you will get the most irresistible dish ever. Watch the video below to see how I make it in my kitchen!
Servings: 8 servings
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
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Video

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

TO STORE: Wrap the baking dish in aluminum foil and store it in the fridge for 4-5 days. 
TO FREEZE: Let the pasta cool completely, then freeze it in freezer-safe containers for 2 months. 
TO REHEAT: Microwave portions of the pasta for 30-45 seconds until hot or in a preheated oven.

Nutrition

Serving: 1servingCalories: 325kcalCarbohydrates: 39gProtein: 19gFat: 12gSodium: 504mgPotassium: 201mgFiber: 4gSugar: 4gVitamin A: 899IUVitamin C: 7mgCalcium: 338mgIron: 1mgNET CARBS: 35g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

 

Arman Liew

I’m a three time cookbook author, culinary school graduate, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

5 from 48 votes (41 ratings without comment)

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Comments

  1. You can’t beat a 4-ingredient weeknight dinner that comes together in just 20 minutes! Folding sweet green peas directly into the ziti and basil pesto adds such a great pop of color and texture, and baking it under a layer of gooey melted mozzarella makes it ultimate comfort food. Definitely saving this 4-Ingredient Pesto Pasta Bake for our next busy evening!

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