Pesto Pasta Bake

overhead of pesto pasta in a baking dish.

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5 from 1 review

This delicious vegetarian pesto pasta bake is made entirely in one dish and makes weeknight dinner easy with little fuss! With bold and fresh flavors this pesto pasta recipe is sure to become a family favorite!


  • 1 dry pint cherry tomatoes
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 1 lb dry short pasta of choice (penne, rotini, cavatappi etc…)
  • 1 8 oz jar basil pesto (or roughly 1 cup of homemade pesto)
  • 2 1/2 cups water
  • salt and pepper, to taste
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup fresh basil, chopped
  • Optional: 1/2-1 tsp red chili flakes


  1. Preheat oven to 400 degrees F.
  2. In a 9×13 inch baking dish, combine the tomatoes, olive oil, garlic and shallots and roast for 10 minutes.
  3. Stir in dry pasta, basil, water, pesto and salt and pepper. Stir well to ensure pasta is fully coated.
  4. Bake uncovered for 15 minutes and then remove from oven.
  5. Stir pasta around in remaining liquid and then top with mozzarella cheese.
  6. Bake uncovered for an additional 10 minutes or until all liquid has been absorbed into pasta.
  7. Top with additional freshly chopped basil, salt and pepper and red chili flakes (if desired).