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
Scale
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.
