Description
This vibrant and comforting pesto pasta bake is the ultimate quick-fix weeknight meal for busy families. Combining al dente penne with aromatic basil pesto, fresh cherry tomatoes, baby spinach, and a luxurious blanket of melted mozzarella and parmesan cheese, this oven-baked dish is perfectly balanced. By undercooking the pasta slightly before baking, you ensure a firm, succulent texture that absorbs the herb-filled sauce. It is a nutritious, vegetarian-friendly, and satisfying Italian-inspired staple that comes together with minimal effort and delivers maximum flavor in under forty minutes.
Ingredients
16 ounces penne pasta
1 cup basil pesto (alcohol-free)
2 cups fresh mozzarella, shredded
1 pint cherry tomatoes, halved
2 cups fresh baby spinach
0.5 cup parmesan cheese, freshly grated
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Boil a large pot of salted water and cook the penne pasta until al dente, about two minutes less than package directions.
Reserve one cup of starchy pasta water and drain the noodles.
In a large bowl, combine the drained pasta with pesto, cherry tomatoes, and fresh spinach.
Add a splash of the reserved pasta water until the desired sauce consistency is reached.
Transfer the mixture to a greased baking dish and spread evenly.
Top with shredded mozzarella and grated parmesan cheese.
Bake for 25 minutes or until the cheese is melted and golden brown.
Notes
Use whole wheat penne to increase fiber content.
Ensure the pesto is free of alcohol and animal rennet for dietary compliance.
Shred the mozzarella yourself for a better melt.
- Prep Time: 10
- Cook Time: 25
- Category: Recipes
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 35mg