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This Pesto Pasta Bake is so simple to make and such a quintessential summer dish! It’s filled with a delicious basil pesto and your choice os summer veggies for a dish that everyone will love!
This was one of my first ever recipes on the blog and today it’s getting a MUCH needed refresh. NEW photos, new video (over on Instagram ;)) and even a slightly updated recipe as my cooking skills have definitely changed over the past 10 years!
I have made this quite a few times since it was originally posted and we love it every single time!
I also really love how customizable it is! You could use store-bought pesto as desired (although, homemade is TRULY SO MUCH BETTER!) AND you can swap out my suggested veggies for really whatever summer veggies you’d like. I usually use squash and cherry tomatoes BUT I think bell pepper, eggplant, zucchini, onion, and corn would all be SO GOOD as well.
Ingredients we’re working with:
- A simple homemade pesto: we’re talking spinach, basil, nuts, a good olive oil, and cheese (plus a little more)
- Pasta: I used a ziti but really ANY pasta you’d like would work well.
- Veggies: again, I used squash and cherry tomatoes but there are SO MANY delicious summer veggies that would work well in this recipe.
- CHEESE: I topped mine with shredded mozzarella but any melt cheese would work well OR you could leave it off completely.
To make it is pretty simple!
First, make your pesto and cook your pasta.
From there, all of the ingredients get stirred into a casserole dish, topped with cheese, and baked for about 20 minutes. It’s just long enough to melt the cheese fully AND to get the veggies crisp tender which is how I love them.
One Last Bite
Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make this recipe and you love it, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe! 🙂
More yummy summer recipes to try:
- Grilled Corn Salad
- Easy Mexican Street Corn
- Grilled Tofu
- Watermelon White Wine Slushie
- The BEST Pasta Salad Recipe
- BBQ Jackfruit
Pesto Baked Ziti
Ingredients
For the pesto:
- 1 cup spinach, tightly packed (can sub arugula or leave our completely)
- 1 ½ cups basil, tightly packed
- ½ cups pine nuts, or other nuts
- 3 cloves garlic
- ½ cup olive oil
- ½ cup parmesan or pecorino cheese, I used a mixture of the 2
- salt and pepper to taste
For the Pesto Baked Ziti:
- 1 pound ziti pasta, or pasta of choice
- 1 large yellow squash, cut into 1/2 inch cubes
- ½ pint cherry tomatoes, halved
- 8 ounces mozzarella cheese, shredded
Instructions
- Pre-heat the oven to 400 degrees F. Lightly grease a large casserole dish.
- Cook the ziti pasta according to package directions. Drain.
- Meanwhile, make the pesto by combining all of the pesto ingredients in a food processor and process until the nuts are almost completely broken down. About 1 minute. See photo above for reference on texture.
- Once the pasta is done, drain and add it to the prepared baking dish. Mix in the pesto and veggies until fully combined. Top with the shredded mozzarella cheese.
- Bake in the oven for 20-25 minutes until the cheese just begins to brown on the top. Serve immediately and ENJOY!!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The directions say, “Transfer HALF of the pesto pasta to a large casserole dish,” but the ingredient list says “all of the pesto.” When does the other half get used?
Sorry for the confusion! That step is supposed to mean to transfer half of the past mixture to the dish, top with cheese, and then pour in the remaining pesto pasta mixture.
Love love love this recipe!!! Great for a quick, easy, and healthy dinner on those rough work nights. I have subbed a jar of Barilla Pesto and a can of tomatoes before, and it still turned out delicious! Toddler and husband approved!
omg yay! You’re so sweet! I love the idea of using a can of tomatoes and want to try that now!
How much pesto does this make? I have store bought pesto from Costco so I have a lot to use up. Thanks!
It makes about 1 1/2 cups of pesto. Maybe start with a little over a cup and add more until the pasta and veggies are generously covered in the pesto