Baked Pesto Pasta Casserole

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This pesto pasta casserole is a wonderfully flavorful and easy-to-make dish! It is great for a weeknight meal or for entertaining. The casserole can be made ahead of time and reheated when needed. It is packed with delicious ingredients, including a homemade creamy sauce with added flavor from your favorite pesto mixed into the sauce. Your family and friends will love this tasty casserole!

oval baking dish of pasta casserole topped by tomatoes on gray table

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Pesto Pasta Casserole
Ingredients
Kitchen Tools Used
How to make Pesto Pasta Casserole
Frequently Asked Questions
More Tasty Pasta Casseroles
Baked Pesto Pasta Casserole

Pesto Pasta Casserole

This baked pesto pasta casserole is a delicious and easy way to enjoy a classic Italian dish. It’s packed with flavor and can be made in just a few minutes. Plus, it’s a great option for those who are looking for a quick and healthy meal.

You won’t be able to resist this casserole once you try it. The pesto sauce is full of flavor, and the pasta is cooked to perfection. It’s an irresistible dish that will leave you wanting more.

If you prefer a meatless pasta dish like this, then you might also be interested in our spinach mushroom ricotta stuffed pasta recipe. It's another delicious meal that is all about pasta, sauce, and vegetables.

white baking dish of pesto pasta casserole topped with tomatoes

Ingredients

14 ounces bow tie pasta (400g)
3 tablespoons olive oil (45ml)
2 tablespoons flour
2 garlic cloves, minced
1 cup heavy cream (250ml)
½ cup pesto (120ml)
⅓ cup pecorino cheese (30g)
1 ½ cups shredded mozzarella (336g)
12 mozzarella balls (112g)
6 to 8 cherry tomatoes

Kitchen Tools Used

white oval baking dish of pasta cassserole topped by tomatoes and cheese

How to make Pesto Pasta Casserole

Video Recipe

This recipe takes just a little less than 40 minutes from start to finish. Start off by preheating your oven (375°F/190°C). Then, I recommend going ahead and spraying the baking dish you will be using with non-stick spray. This just helps with cleanup. A 10" oval dish or 9"x13" dish is ideal for this recipe.

Now, in a large pot of salted boiling water, cook the pasta for 4 minutes. Reserve ⅔ cup of the pasta water, then drain the pasta and drizzle with 1 tablespoon of olive oil and set it aside.

pasta being cooked in stainless steel stockpot on hot plate

In a large skillet, you will then heat the remaining 2 tablespoons of olive oil over medium heat. Add in the minced garlic and cook, constantly stirring, for 30 seconds until aromatic, being careful not to let it burn.

Now stir in the flour and cook it for 30-seconds, just to combine it with the oil and garlic, but be careful not to brown the flour or burn it.

Whisk in the heavy cream and the pasta water you reserved. Stir to make sure there are no lumps.

Next, stir in the pesto sauce until it is combined with the cream sauce. Then you will stir in all of the pecorino and ½ cup of the shredded mozzarella. Once combined, let this mixture simmer to thicken, for about 5-minutes. Stir regularly to prevent burning.

cheese being added to pesto sauce in skillet on hot plate

Pour the pasta into the prepared baking dish and then pour the sauce over the top. Stir a bit so the pasta is coated well.

Top the mixture with the remaining 1 cup of mozzarella, then add the mozzarella balls on top. The balls of mozzarella are not mandatory, but the fresh cheese adds a level of creaminess I really love.

cheese being poured over top of pesto past

Add a few cherry tomatoes on top of the pasta and cheese, then bake it for 15 minutes until the cheese is melted, the tomatoes are burst, and the top is golden and bubbling.

baking dish of pesto casserole sitting on cutting board on gray table

Serve immediately with a side of your favorite crusty bread for dipping into the sauce. This pairs well with most proteins but can be served alone if you prefer.

bowl of pasta casserole on tably by glass of wine

Frequently Asked Questions

What Goes In a Traditional Pesto Sauce?

A traditional pesto sauce is made with basil, garlic, Parmesan cheese, olive oil, and pine nuts. These ingredients are combined to create a flavorful and delicious sauce.

You can make your own homemade pesto for this recipe, or use a ready-made version from the grocery store pasta aisle.

Is Pesto Vegetarian?

No. Pesto is not considered vegetarian. That is because it contains parmesan. Parmesan cheese is made using animal rennet so it is no longer a vegetarian option.

There are many vegetarian pesto recipes you can use for this, or you may be able to find a vegan pesto in a local specialty market if that is important for your dietary needs.

Nutritional yeast is a common option used in place of parmesan and may be used when making a homemade pesto if you need to keep this vegetarian.

What Proteins Go with Pesto Best?

I love to use chicken in this pesto pasta casserole. When you are looking for a protein to pair with pesto, you can also use shrimp, steak, or tofu. This recipe can be used with just about any protein that you enjoy. I like to change it up depending on what is on sale.

It is hearty enough to serve alone as a main dish if you prefer. If so, this is great with some crusty bread or a side of vegetables to make it a more satisfying meal.

What Other Vegetables Can Be Added to Pesto Pasta Casserole?

This dish is very versatile and you can add any vegetables that you like. I like to look at what vegetables I have on hand or vegetables that are in season.

Fresh, in-season vegetables add just the right touch to this fresh pesto sauce and pasta. Some that work great with this are broccoli, asparagus, and obviously tomatoes.

You could also serve it with zucchini, squash, cauliflower, or even just stir in spinach or kale for added nutrients.

What Pasta Should I Use for Pesto Pasta Casserole?

This recipe is great for a smaller pasta. In this version, bow-tie pasta was used. It also works well with rigatoni, penne, fusilli, or even elbow macaroni.

You want pasta that will hold the sauce well and also has some texture so when baking it won't get too mushy. My first choice is always pasta that the sauce can get into and makes sure you get some in every bite. Next, I like to choose noodles that have a large flat surface like bow tie noodles. However, You can really use any type of pasta that you have on hand.

spoon in the side of baking dish of pesto pasta casserole

More Tasty Pasta Casseroles

Pasta is definitely one of the go-to ingredients in casseroles, for good reason. Whether you need another dish that is just pasta and sauce, or you want a full meal with protein included, this list has something for you. Take the time to check these ideas out and then bookmark them. You can also print out the recipes that you like or just pin them to a pasta board on Pinterest to make soon.

Yield: 6

Baked Pesto Pasta Casserole

This baked pesto pasta casserole is a perfect vegetarian dish that is ready in no time! Serve as a side or the entree on a busy weeknight.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

14 ounces bow tie pasta (400g)
3 tablespoons olive oil (45ml)
2 tablespoons all-purpose flour
2 garlic cloves, minced
1 cup heavy cream (250ml)
½ cup pesto (120ml)
⅓ cup pecorino cheese (30g)
1 ½ cups shredded mozzarella (336g)
12 mozzarella balls (112g)
6 to 8 cherry tomatoes

Instructions

Start by preheating your oven to 375°F/190°C and spray a baking dish with non-stick spray then set it aside. I used a 10" oval but this also works in a 10"x10" or 9"x13" baking dish.
Now, you will cook the pasta. Bring a large stockpot of salted water to a boil. Add the past to the pot and cook for just 4 minutes, or half of the time suggested on the package. Once the pasta is cooked as directed, drain the pasta, saving ⅔ cup of the pasta water. Drizzle the pasta with 1 tablespoon of olive oil and then set it aside.
Now, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add in the minced garlic and stir for 30-seconds to 1 minute, until aromatic, but not burned.
Now stir in the flour and cook it for 30-seconds, just to combine it with the oil and garlic, but be careful not to brown the flour or burn it.
Whisk in the heavy cream and the pasta water you reserved. Stir to make sure there are no lumps.
Next, stir in the pesto sauce until it is combined with the cream sauce.
Then stir in the pecorino cheese, and ½ cup of the shredded mozzarella. Mix well and then let this simmer for 5-minutes, stirring it occasionally.
Pour the pasta into the prepared baking dish and then pour the sauce over the top. Stir a bit so the pasta is coated well.
Top the mixture with the remaining 1 cup of mozzarella, then add the mozzarella balls on top.
Add a few cherry tomatoes on top of the pasta and cheese, then bake it for 15 minutes until the cheese is melted, the tomatoes are burst, and the top is golden and bubbling.
Serve hot with freshly cracked black pepper and your favorite side of crusty bread.

Notes

Parmesan can be used in place of pecorino if you prefer, but remember that parmesan is not vegetarian while pecorino is often sold in vegetarian form.