Baked Pesto Pasta ~
This creamy and ultra-comforting casserole is easy to make with only 4 ingredients.
Ready to serve in about 30 minutes with minimal prep work – perfect for busy weeknights!
Pesto Pasta Bake Recipe
I Iike this recipe because the combination of the aromatic basil pesto, the creamy melted cheese, and the tender pasta creates a perfect balance of flavors and textures. It’s a satisfying, crowd-pleasing dish that works for a variety of occasions, from weeknight dinners to potlucks.
What to Serve with Baked Pesto Pasta
This dish is a complete meal on its own, but if you feel inclined to add a side or two, here are a few suggestions:
- Garlic bread – There’s nothing better than warm, crusty garlic bread to go with baked pasta. Make your own garlic bread by spreading garlic butter on a baguette and baking it in the oven.
- Green salad – A simple green salad with a tangy vinaigrette is a great way to balance out the richness of the baked pasta. You can use any type of greens you like, such as lettuce, arugula, or spinach, and add some cherry tomatoes, cucumbers, or avocado for extra flavor.
- Roasted veggies – If you’re looking for a more substantial side dish, roasted veggies are a great option. You can roast some bell peppers, zucchini, eggplant, or sweet potatoes in the oven with some olive oil and seasoning until they’re crispy and tender.
Ingredients for Baked Pesto Pasta
You will need:
- 16 ounces medium-size pasta, such as cavatappi, rotini, or penne
- 14 ounces vegan basil pesto
- 12 ounces vegan ricotta cheese
- 2 cups vegan mozzarella cheese, shredded
- Red pepper flakes, optional for serving
Ingredient Notes
- Medium-Size Pasta – I used cavatappi; its fun, corkscrew shape is great for holding onto the pesto and cheese. Rigatoni and penne are also good classic choices that are always a crowd-pleaser.
- Vegan Basil Pesto – Check the label to ensure you’re getting dairy-free pesto. I have found vegan pesto at Whole Foods, Trader Joe’s, and Wegmans. You can also make your own Vegan Basil Pesto at home. A double batch will yield the right amount for this recipe.
- Vegan Ricotta Cheese – I used Tofutti brand for this recipe. Kite Hill brand would also work well.
- Vegan Mozzarella Cheese – Violife is my current go-to brand for baked dishes. It’s creamy and melts exceptionally well.
How to Make Baked Pesto Pasta
STEP ONE: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
STEP TWO: Cook the pasta according to package directions to just under al dente consistency. Drain and return to the cooking pot.
STEP THREE: In a medium bowl, combine the pesto and ricotta cheese. Add to the pot with the cooked pasta and stir to coat thoroughly. Transfer to the prepared baking dish and sprinkle with mozzarella cheese.
STEP FOUR: Bake for 15 minutes, until cheese is melted. Allow to set for about 10 minutes then sprinkle with red pepper flakes, if using, and serve warm.
Storage
- Refrigerator – Once the pesto pasta has cooled down completely cover the baking dish tightly and store it in the fridge. It will keep well for 3-4 days.
- Freezer – Freezing can change the texture and density of the ricotta too much and is not recommended for this dish.
- To Reheat – Preheat your oven to 350°F. Cover the dish with foil and bake for 15-20 minutes, or until heated through. Alternatively, you can reheat it in the microwave by covering the dish with a damp paper towel and microwaving on high for 1-2 minutes, or until heated through.
More Baked Pasta Recipes You’ll Love!
- Pasta e Fagioli al Forno
- Vegan Chili Mac Casserole
- Vegan Sausage and Mushroom Pasta Bake
- Baked Mac and Cheese
- Zucchini Pasta Bake
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Baked Pesto Pasta
Ingredients
- 16 ounces medium-size pasta such as cavatappi, rotini, or penne
- 14 ounces vegan basil pesto
- 12 ounces vegan ricotta cheese
- 2 cups vegan mozzarella cheese shredded
- Red pepper flakes optional for serving
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
- Cook the pasta according to package directions to just under al dente consistency. Drain and return to the cooking pot.
- In a medium bowl, combine the pesto and ricotta cheese. Add to the pot with the cooked pasta and stir to coat thoroughly. Transfer to the prepared baking dish and sprinkle with mozzarella cheese.
- Bake for 15 minutes, until cheese is melted. Allow to set for about 10 minutes then sprinkle with red pepper flakes, if using, and serve warm.
Andrea
This pesto pasta turned out amazing! Such a simple yet super tasty dinner recipe! Will be making again!
Jacqui
Such a great recipe! The instructions are clear and easy to follow and it turned out fabulous.
Cindy
Super easy weeknight meal that’s full of flavor! Love it!