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Creamy Pesto Baked Pasta served in a dish
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Baked Pesto Pasta

End of the summer abundance of basil and cherry tomatoes from the backyard garden is put into good use with this delicious recipe. This baked pesto pasta is perfect for lunch or dinner and is loved by all. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Baked Pasta, Breakfast, Easy recipe, Main Course, Pasta
Cuisine: American, Italian
Diet: Low Calorie
Servings: 4 Servings
Calories: 711kcal


  • food processor bowl
  • Oven
  • pan


For the Pesto sauce -

  • 2 cups Basil loosely packed
  • ¼ cup Pine nuts
  • 2 cloves Garlic
  • cup Olive oil
  • ¼ cup Heavy cream
  • 2 to 3 tablespoon Cold water
  • cup Parmesan cheese
  • to taste Salt
  • to taste Pepper

For the baked pasta –

  • 12 oz Pasta penne or fusilli
  • ½ cup Cherry tomatoes halved
  • ¾ cup Mozzarella cheese
  • ¼ cup Parmesan cheese


To make the pesto

  • Add all the ingredients except the olive oil in a blender jar or food processor bowl and blend until combined. Now slowly add the olive oil and blend until it all comes together. The pesto is ready.
  • Cook the pasta al dente. Make sure the pasta is pretty al dente as it will cook further in the oven.
  • In an oven safe pan, combine the pasta, cherry tomatoes and the pesto.
  • Layer the mozzarella cheese and parmesan cheese on top.
  • Bake at 400 F oven for 15 to 18 minutes or until the mozzarella has melted. Serve hot.


Calories: 711kcal | Carbohydrates: 68g | Protein: 23g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Cholesterol: 47mg | Sodium: 380mg | Potassium: 363mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1201IU | Vitamin C: 7mg | Calcium: 334mg | Iron: 2mg