If you’re craving a dish that blends cozy comfort with vibrant, garden-fresh flavors, look no further than the Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe. This luscious pasta bake is a celebration of colorful vegetables, sun-kissed sundried tomato pesto, and a velvety cream sauce, all baked to cheesy, bubbly perfection. Whether you’re feeding a family or hosting friends, this recipe brings warmth and delight to the table with every forkful.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating a deliciously balanced dish. Each component plays a pivotal role, from the tender pasta to the fresh veggies that add texture and color, while the sundried tomato pesto and cream deliver the rich, irresistible flavor that makes this pasta bake a standout.
- 12 ounces penne (or rigatoni, or ziti): Choose a sturdy pasta shape that holds sauce beautifully and bakes well.
- 1 zucchini (chopped): Adds a subtle sweetness and a tender bite, boosting veggie goodness.
- 1 red bell pepper (diced): Brings vibrant color and a mild, sweet crunch to the mix.
- 8 ounces mushrooms (sliced): Earthy flavor that deepens the overall taste and adds meaty texture.
- 1 cup cherry tomatoes (halved): Juicy bursts of freshness brighten every bite with their natural sweetness.
- 2 cups fresh spinach: Adds color, nutrients, and a slight earthiness, wilting perfectly into the sauce.
- ¾ cup sundried tomato pesto: The star ingredient, infusing the dish with bold, sun-ripened tomato flavor and aromatic basil.
- 1 cup heavy cream (or half-and-half): Makes the pasta luxuriously creamy, balancing the savory pesto.
- 3 cloves garlic (minced): Essential for that aromatic punch that wakes up the entire dish.
- 1 teaspoon Italian seasoning: A fragrant blend that ties all the flavors together.
- Salt and black pepper to taste: To enhance and balance the natural flavors.
- 1-2 tablespoons olive oil: For sautéing veggies and adding a silky mouthfeel.
- 1 ½ cups shredded mozzarella: Melted cheese that blankets the dish with gooey, golden goodness.
- ½ cup grated parmesan: Adds a sharp, nutty finish that complements the creamy sauce beautifully.
How to Make Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Cook the pasta until it’s just al dente — a little undercooked because it will finish baking in the oven. This technique helps you avoid mushy pasta in the final bake. Once cooked, drain the pasta and set it aside while you prepare the sauce and veggies.
Step 2: Sauté the Vegetables
In a spacious skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, letting those fragrant aromas fill your kitchen. Toss in the zucchini, red bell pepper, and mushrooms, letting them soften for 5 to 7 minutes. Next, stir in the cherry tomatoes, cooking for another couple of minutes. Season everything generously with salt, pepper, and Italian seasoning. Finally, add the fresh spinach and cook just until it wilts, preserving its bright color and nutrients.
Step 3: Make the Creamy Pesto Sauce
Reduce the heat to low and stir in the sundried tomato pesto and heavy cream, gently simmering the mixture for 2 to 3 minutes. You’ll notice the sauce thickening slightly, becoming luxuriously velvety. This is the heart of the Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe, infusing every bite with rich, tangy flavor. Taste and adjust the seasoning as needed, and if the sauce feels too thick, simply add a splash of the reserved pasta water to loosen it up.
Step 4: Combine Everything
Now it’s time to bring it all together. Add the cooked pasta into the skillet and toss thoroughly, making sure every piece of pasta is coated with the creamy pesto sauce and the savory veggies. This ensures that each forkful will deliver a perfect balance of textures and flavors. Transfer the mixture to a greased 9×13-inch baking dish, ready for its final transformation in the oven.
Step 5: Bake Until Golden
Sprinkle the shredded mozzarella and grated parmesan evenly over the top of your pasta. Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the dish is bubbly and the cheese has melted into a golden, irresistible crust. For an extra touch of crispness, broil for 2 to 3 minutes at the end. Let the bake rest for 5 to 10 minutes once out of the oven to set properly, making it easier to serve and enjoy.
How to Serve Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe
Garnishes
Adding fresh garnishes takes this creamy sundried tomato pesto pasta bake with veggies recipe to the next level. Sprinkle some freshly chopped basil or parsley on top to add a pop of green and a fresh aroma. A light drizzle of extra virgin olive oil or a few grinds of cracked black pepper also complement the rich flavors wonderfully.
Side Dishes
Pairing this pasta bake with simple sides allows its vibrant flavors to shine. A crisp green salad with a light lemon vinaigrette provides a refreshing contrast, while garlic bread or warm focaccia bread is perfect for mopping up every last bit of the creamy sauce.
Creative Ways to Present
For entertaining, serve portions in individual ramekins or mini cast iron skillets to impress guests with personalized pasta bakes. You can also sprinkle toasted pine nuts or some chili flakes on top for an added crunch or subtle heat, making the Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe even more exciting.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this delightful pasta bake, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making it a perfect next-day meal.
Freezing
This pasta bake freezes beautifully. To freeze, let the dish cool completely, then cover tightly with foil and plastic wrap or use a freezer-safe container. Freeze for up to 2 months. It’s a fantastic make-ahead option for busy weeknights or last-minute guests.
Reheating
When reheating the frozen or refrigerated Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe, thaw in the fridge overnight if frozen. Reheat in the oven at 350°F (175°C) until warmed through, about 15 to 20 minutes, or microwave individual portions until hot, stirring halfway for even heating.
FAQs
Can I use a different type of pasta for this bake?
Absolutely! Penne is ideal because it holds sauce well, but rigatoni, ziti, or even rotini are excellent alternatives. Just make sure to cook until al dente.
Is there a vegan version of this recipe?
Yes, you can substitute heavy cream with coconut cream or cashew cream, use vegan sundried tomato pesto, and replace mozzarella and parmesan with plant-based cheeses to create a delicious vegan spin.
Can I add protein to this bake?
Definitely! Grilled chicken, sautéed shrimp, or even crispy tofu can be stirred in with the veggies before baking to make it more filling.
What if I don’t have sundried tomato pesto?
You can make a quick substitute by blending sundried tomatoes, fresh basil, olive oil, garlic, and a bit of parmesan. Alternatively, store-bought pesto with some chopped sundried tomatoes stirred in works well.
How can I make the top extra crispy?
Broiling the pasta bake for 2 to 3 minutes at the end of baking crisps up the cheese beautifully. Just watch it carefully to avoid burning.
Final Thoughts
There is something incredibly satisfying about a dish that’s creamy, flavorful, and packed with wholesome veggies, and the Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe fits that bill perfectly. It’s a dish that invites you to slow down, savor each bite, and share warmth around the table. Give it a try soon—you’ll see why it quickly becomes a cherished favorite!
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Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Creamy Sundried Tomato Pesto Pasta Bake with Veggies is a comforting and flavorful vegetarian dish featuring al dente pasta baked in a rich sundried tomato pesto cream sauce with sautéed zucchini, bell pepper, mushrooms, cherry tomatoes, and fresh spinach. Topped with melted mozzarella and parmesan, it’s perfect for a hearty family dinner or a cozy meal any day of the week.
Ingredients
Pasta and Vegetables
- 12 ounces penne (rigatoni, or ziti)
- 1 zucchini, chopped
- 1 red bell pepper, diced
- 8 ounces mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
Sauce and Seasonings
- ¾ cup sundried tomato pesto
- 1 cup heavy cream (or half-and-half)
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1–2 tablespoons olive oil
Cheese Topping
- 1 ½ cups shredded mozzarella
- ½ cup grated parmesan
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente—slightly undercooked as it will finish cooking in the oven. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add chopped zucchini, diced bell pepper, and sliced mushrooms. Cook for 5 to 7 minutes until tender. Stir in halved cherry tomatoes and cook for another 2 minutes. Season with salt, black pepper, and Italian seasoning. Finally, add fresh spinach and cook just until wilted.
- Make the Creamy Pesto Sauce: Lower the heat and stir in the sundried tomato pesto and heavy cream. Let the mixture simmer gently for 2 to 3 minutes until slightly thickened. Taste and adjust seasoning as needed. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Combine Everything: Add the cooked pasta into the skillet with the sauce and vegetables. Toss until the pasta is evenly coated.
- Transfer to Baking Dish: Pour the pasta mixture into a greased 9×13-inch baking dish. Evenly sprinkle shredded mozzarella and grated parmesan over the top.
- Bake Until Golden: Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the pasta is bubbly and the cheese is golden. For a crispier top, broil for 2 to 3 minutes at the end of baking.
- Rest and Serve: Let the pasta bake rest for 5 to 10 minutes before serving to help it set and make slicing easier.
Notes
- For a lighter option, substitute heavy cream with half-and-half.
- You can use other pasta shapes such as rigatoni or ziti as alternatives to penne.
- For a spicier flavor, add red pepper flakes when sautéing the vegetables.
- Make sure not to overcook the pasta initially as it will bake further in the oven.
- Broil for a crispier cheese topping, but watch carefully to prevent burning.
