Creamy Sundried Tomato Pesto Pasta Bake with Veggies!
This Sundried Tomato Pesto Pasta Bake is a creamy, veggie-loaded vegetarian dinner packed with bold Mediterranean flavor. Tender pasta is tossed with sautéed zucchini, bell peppers, mushrooms, spinach, and cherry tomatoes, then coated in a rich sundried tomato pesto cream sauce.Finished with melted mozzarella and parmesan, this baked pasta is comforting, satisfying, and perfect for busy weeknights, meal prep, or family dinners.
Ingredients
Pasta
- 12 ounces penne rigatoni, or ziti
Vegetables
- 1 zucchini chopped
- 1 red bell pepper diced
- 8 ounces mushrooms sliced
- 1 cup cherry tomatoes halved
- 2 cups fresh spinach
Sauce & Flavor
- 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
Cheese
- 1 ½ cups shredded mozzarella
- ½ cup grated parmesan
Instructions
Cook the Pasta
- 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.
Sauté the Vegetables
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- 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.
- Add spinach last and cook just until wilted.
Make the Creamy Pesto Sauce
- Lower the heat and stir in the sundried tomato pesto and cream. Let the mixture gently simmer for 2–3 minutes until slightly thickened.
- Taste and adjust seasoning as needed. If the sauce feels too thick, add a splash of reserved pasta water.
Combine Everything
- Add the cooked pasta to the skillet and toss until evenly coated with the sauce and vegetables.
- Transfer everything to a greased 9x13-inch baking dish. Sprinkle mozzarella and parmesan evenly over the top.
Bake Until Golden
- 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.
- Let the pasta bake rest for 5–10 minutes before serving. This helps it set and makes slicing easier.