Creamy Sundried Tomato Pesto Pasta Bake with Veggies
A comforting pasta bake combining creamy sundried tomato pesto, tender pasta, melted cheese, and colorful veggies, perfect for family gatherings.
Ingredients
Pasta Ingredients
- 12 oz 12 oz (340g) penne or fusilli pasta Choose your preferred pasta shape.
- 1 cup 1 cup sundried tomato pesto
- 1 cup 1 cup cream (or a dairy-free alternative) Substitute with a dairy-free option if desired.
Vegetable Ingredients
- 2 cups 2 cups mixed vegetables (e.g., chopped bell peppers, fresh spinach, and diced zucchini) Use any preferred mixed vegetables.
- 2 tablespoons 2 tablespoons olive oil For sautéing the vegetables.
Cheese Ingredients
- 1 cup 1 cup mozzarella cheese (or a dairy-free cheese)
- 1/2 cup 1/2 cup grated Parmesan cheese (optional) Optional for extra flavor.
Seasoning
- Salt and pepper, to taste
- Fresh basil (optional, for garnish) Optional garnish.
Instructions
Preparation
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, add the olive oil. Once hot, add the mixed vegetables. Sauté for about 5-7 minutes or until they’re tender. Season with salt and pepper to taste.
- In a large bowl, combine the sundried tomato pesto and cream. Stir until well blended.
Assembly
- Add the cooked pasta and sautéed vegetables into the sauce mixture. Gently fold everything together until the pasta is thoroughly coated.
- Preheat your oven to 350°F (175°C). Transfer the pasta mixture into a greased 9x13 inch baking dish.
- Sprinkle the mozzarella cheese evenly on top. If using, add the grated Parmesan cheese over that.
Baking
- Bake in the preheated oven for about 20 minutes or until the cheese is bubbly and lightly golden.
- Remove from the oven, let it sit for a few minutes, and garnish with fresh basil before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This dish can be frozen for up to two months. Thaw overnight and reheat in the oven at 350°F (175°C) until warmed through. For best results, do not overcook pasta and ensure the sauce is creamy before mixing with pasta.