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This Pesto Pasta Bake is a cozy dinner layered with fresh herby pesto, roasted tomatoes, and plenty of melty mozzarella. I love a recipe that is simple enough for weeknights but satisfying enough to serve a crowd. Itโs that family-is-coming-over-at-the-last-minute kind of meal. But youโre not even worried because something delicious will be on the table in no time! And while that pasta is baking in the oven, throw together an aperol spritz pitcher for the adults and sweet tea for the kids.
This baked pasta leans on fresh, bright flavors but still delivers that comforting, cheesy finish. I like using a mix of spinach and basil in the pesto; it keeps the flavor vibrant while making it a bit more balanced. Roasted tomatoes add acidity and sweetness that cut through the richness. I like to make a double batch of the pesto and save it in the fridge for my pesto tomato detroit-style pizza or my personal fave, Mozza’s caprese salad.
Testing Notes
This recipe went through a few rounds of testing, mainly to make sure it was saucy enough, cheesy enough, and well-balanced flavor-wise. I tried a version without the roasted tomatoes, but I found it to be on the richer side. If thatโs your vibe, you can definitely omit the tomatoes, it will still be delicious.
Whenever Iโm making a creamy, cheesy dish, I try to add an acidic component to balance out the richness. Like in my creamy baked mac and cheese, I like to add dijon mustard. Just a little something for you to consider when youโre thinking, โhmm, what is this dish missing?โ Sometimes a bit of acid is just the thing.
Ingredients Youโll Need for Pesto Pasta Bake
- Basil + spinach – Basil gives the pesto its signature aroma, while spinach softens the intensity and adds body without overpowering the flavor. This combination keeps the sauce fresh but not too sharp.
- Pine nuts – They add a subtle richness and creamy texture when blended, helping the pesto emulsify smoothly. You can swap in walnuts if needed for a slightly earthier flavor.
- Mozzarella (shredded + sliced) – Shredded mozzarella melts evenly throughout, while sliced mozzarella creates that gooey, golden top layer after broiling.
- Cherry tomatoes – Roasting concentrates their sweetness and adds a juicy, slightly caramelized contrast to the creamy pasta.
- Ricotta – Stirred into the pesto, it softens the sauce and makes it extra creamy without needing heavy cream. Cottage cheese works well here if you want a higher-protein option.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Pesto Pasta Bake
- Roast the tomatoes on 400ยฐF for 15-20 minutes.tion
- Make the pesto. Blend spinach, basil, pine nuts, parmesan, garlic, olive oil, salt and ricotta.
- Cook the pasta al dente.
- Combine the pesto and tomatoes with the pasta. Reserve 1/2 cup of pesto for the topping.
- Assemble. Add half the pasta to a baking dish, sprinkle with shredded mozzarella, then layer the remaining pasta on top.
- Dollop the reserved pesto and finish with sliced mozzarella.
- Bake and broil. Cover and bake for 20 minutes on 350ยฐF, then uncover and broil for 3 minutes.
- Serve hot and melty.
Quick Tips for the Best Pesto Pasta Bake
Salt your pasta water well. This is your only chance to season the pasta itself, and it makes a noticeable difference in the final dish.
Donโt overblend the pesto after adding ricotta. A quick pulse keeps it light and creamy rather than dense.
Use al dente pasta. It will continue to cook in the oven, so slightly undercooking prevents it from becoming too soft.
Swap pine nuts if needed. Walnuts or almonds work well and are often more affordable.
Try cottage cheese instead of ricotta. It adds a bit more protein and a slightly tangier flavor.
Broil briefly and watch closely. The cheese can go from golden to burnt very quickly.
Make-Ahead, Storage & Reheating
- Make-ahead: Make the pesto up to 3 days ahead and store it in an airtight container in the fridge until ready to use.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a 350ยฐF oven until warmed through, or microwave in short intervals with a splash of water to keep it from drying out.
If you tried this Pesto Pasta Bake recipe or any other recipe on my website, please leave a ๐ star rating and let me know how it went in the ๐ comments below. Thanks for visiting!
Pesto Pasta Bake
Equipment
Ingredients
Pasta:
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 1 pound mezzi rigatoni
- 4 ounces shredded mozzarella
- 8 ounces mozzarella, sliced
Pesto:
- 5 cups spinach
- 2 cups basil leaves
- ยฝ cup pine nuts
- โ cup grated Parmesan
- 2 garlic cloves
- โ cup olive oil
- 1 teaspoon kosher salt
- ยฝ cup ricotta
Instructions
- Start by roasting the tomatoes. Preheat the oven to 400โ. Add the cherry tomatoes to a baking sheet, drizzle with olive oil and salt. Roast for 15-20 minutes until bursting. Remove the tomatoes from the oven and set aside. Turn the oven down to 350โ.
To Make the Pesto:
- Meanwhile, make the pesto. To a blender, add the spinach, basil, pine nuts, parmesan, garlic cloves, olive oil and salt. Pulse until very smooth, scraping down the sides as needed, for about 1 to 2 minutes. Then add the ricotta and pulse once more until just combined. Give it a taste and adjust the salt to your liking, I added an extra pinch.
To Make the Pasta:
- Bring a pot of salted water to a boil. Boil the pasta until al dente according to the packageโs instructions. Scoop out about a ยฝ cup of pasta water. Weโll use this in the sauce!
- Drain the pasta. Reserve ยฝ cup of pesto then toss the hot pasta with the rest of the pesto along with the roasted cherry tomatoes and a few splashes of reserved pasta water. Give it a good mix until the pasta is fully coated. Add more pasta water if you need it.
- Add a layer of the pesto pasta to a 9×13-inch casserole dish, then sprinkle on the shredded mozzarella, then add the rest of the pesto pasta. Dollop the reserved pesto on top. Then cover the top with slices of mozzarella cheese. Bake covered for 20 minutes then broil uncovered for 3 minutes until cheese is melted with golden brown flecks.
Notes
Quick Tips
Salt your pasta water well. This is your only chance to season the pasta itself, and it makes a noticeable difference in the final dish. Donโt overblend the pesto after adding ricotta. A quick pulse keeps it light and creamy rather than dense. Use al dente pasta. It will continue to cook in the oven, so slightly undercooking prevents it from becoming too soft. Swap pine nuts if needed. Walnuts or almonds work well and are often more affordable. Try cottage cheese instead of ricotta. It adds a bit more protein and a slightly tangier flavor. Broil briefly and watch closely. The cheese can go from golden to burnt very quickly.Make Ahead, Storage, & Reheating
- Make-ahead: Make the pesto up to 3 days ahead and store it in an airtight container in the fridge until ready to use.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a 350ยฐF oven until warmed through, or microwave in short intervals with a splash of water to keep it from drying out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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