Description
A comforting and flavorful Creamy Sundried Tomato Pesto Pasta Bake loaded with sautéed zucchini, bell pepper, mushrooms, cherry tomatoes, and spinach, all tossed in a rich sundried tomato pesto cream sauce, topped with mozzarella and parmesan, then baked to golden perfection.
Ingredients
Scale
Pasta
- 12 ounces penne (or rigatoni, ziti)
Vegetables
- 1 zucchini, chopped
- 1 red bell pepper, diced
- 8 ounces mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 3 cloves garlic, minced
Sauce
- ¾ cup sundried tomato pesto
- 1 cup heavy cream (or half-and-half)
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1-2 tablespoons olive oil
Cheese
- 1 ½ cups shredded mozzarella
- ½ cup grated parmesan
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, which means slightly undercooked as it will finish cooking in the oven. Drain and set aside.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add chopped zucchini, diced red bell pepper, and sliced mushrooms. Sauté for 5 to 7 minutes until the vegetables are tender.
- Add Tomatoes and Seasoning: Stir in halved cherry tomatoes and cook for an additional 2 minutes. Season the mixture with salt, black pepper, and Italian seasoning to taste.
- Wilt the Spinach: Add fresh spinach to the skillet and cook just until wilted, stirring gently to combine.
- Make the Creamy Pesto Sauce: Reduce the heat to low and stir in the sundried tomato pesto and heavy cream. Allow the sauce to gently simmer for 2 to 3 minutes until it thickens slightly. If the sauce appears too thick, add a splash of reserved pasta water to loosen it. Taste and adjust the seasoning if needed.
- Combine Pasta and Vegetables: Add the cooked pasta to the skillet and toss everything together so the pasta is evenly coated with the creamy pesto sauce and vegetables.
- Prepare for Baking: Transfer the pasta mixture into a greased 9×13-inch baking dish. Evenly sprinkle the shredded mozzarella and grated parmesan cheese over the top.
- Bake Until Golden: Place the baking dish in a preheated oven at 375°F (190°C). Bake for 20 to 25 minutes, or until the cheese is bubbly and golden brown. For a crispier top, broil the pasta bake for 2 to 3 minutes at the end of baking, monitoring closely to prevent burning.
- Rest Before Serving: Remove the pasta bake from the oven and let it rest for 5 to 10 minutes. This allows the dish to set, making it easier to slice and serve.
Notes
- Use heavy cream for a richer sauce or half-and-half for a lighter option.
- Reserve some pasta cooking water to adjust sauce consistency if needed.
- For extra flavor, add a pinch of crushed red pepper flakes when sautéing vegetables.
- This dish can be made vegetarian by ensuring the pesto does not contain animal-derived ingredients.
- Leftovers can be refrigerated for up to 3 days and re-heated in the oven or microwave.
