Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sundried Tomato Pesto Pasta

Sundried Tomato Pesto Pasta: 10 Delicious Variations

  • Author: basmer
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

Creamy Sundried Tomato Pesto Pasta Bake with Veggies.

Ingredients

Scale
  • 12 ounces penne (rigatoni, or ziti)
  • 1 zucchini (chopped)
  • 1 red bell pepper (diced)
  • 8 ounces mushrooms (sliced)
  • 1 cup cherry tomatoes (halved)
  • 2 cups fresh spinach
  • ¾ cup sundried tomato pesto
  • 1 cup heavy cream (or half-and-half)
  • 3 cloves garlic (minced)
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 1–2 tablespoons olive oil
  • 1 ½ cups shredded mozzarella
  • ½ cup grated parmesan

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta until just al dente — slightly undercooked. It will finish cooking in the oven. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds.
  3. Add zucchini, bell pepper, and mushrooms. Cook for 5–7 minutes until tender. Stir in cherry tomatoes and cook for another 2 minutes. Season with salt, pepper, and Italian seasoning.
  4. Add spinach last and cook just until wilted.
  5. Lower the heat and stir in the sundried tomato pesto and cream. Let the mixture gently simmer for 2–3 minutes until slightly thickened.
  6. Taste and adjust seasoning as needed. If the sauce feels too thick, add a splash of reserved pasta water.
  7. Add the cooked pasta to the skillet and toss until evenly coated with the sauce and vegetables.
  8. Transfer everything to a greased 9×13-inch baking dish. Sprinkle mozzarella and parmesan evenly over the top.
  9. Bake at 375°F (190°C) for 20–25 minutes, or until bubbly and golden. For a crispier top, broil for 2–3 minutes at the end.
  10. Let the pasta bake rest for 5–10 minutes before serving. This helps it set and makes slicing easier.

Notes

    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Category: Main Course
    • Method: Baking
    • Cuisine: Mediterranean

    Nutrition

    • Serving Size: 1 serving
    • Calories: 500
    • Sugar: 4g
    • Sodium: 800mg
    • Fat: 30g
    • Saturated Fat: 15g
    • Unsaturated Fat: 10g
    • Trans Fat: 0g
    • Carbohydrates: 50g
    • Fiber: 4g
    • Protein: 15g
    • Cholesterol: 75mg

    Keywords: Sundried Tomato Pesto Pasta

    Find it online: https://www.recipesmolly.com/sundried-tomato-pesto-pasta-2/