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Pesto Pasta Bake with Roasted Cherry Tomatoes and Fresh Mozzarella Recipe

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3.8 from 59 reviews

This Pesto Pasta Bake is a comforting, cheesy Italian-inspired casserole combining roasted cherry tomatoes, a vibrant spinach and basil pesto, and layers of melty mozzarella cheese. Perfectly baked to golden, bubbly perfection, it’s an ideal dish for a family dinner or meal prep with its rich flavors and satisfying texture.

Ingredients

Roasted Tomatoes

  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt (divided)

Pesto

  • 5 cups spinach
  • 2 cups basil leaves
  • ½ cup pine nuts
  • ⅔ cup grated Parmesan cheese
  • 2 garlic cloves
  • ⅔ cup olive oil
  • ½ cup ricotta cheese
  • Additional salt to taste

Pasta and Cheese

  • 1 pound mezzi rigatoni
  • 4 ounces shredded mozzarella cheese
  • 8 ounces sliced mozzarella cheese

Instructions

  1. Roast Tomatoes: Preheat your oven to 400℉. Place the cherry tomatoes on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with half of the kosher salt. Roast them for 15-20 minutes until they burst open and soften. Remove from oven and set aside. Lower the oven temperature to 350℉ to prepare for baking the pasta dish.
  2. Make the Pesto: In a blender, combine spinach, basil leaves, pine nuts, grated Parmesan, garlic cloves, ⅔ cup olive oil, and remaining kosher salt. Pulse the mixture until very smooth, scraping down the sides as needed, about 1 to 2 minutes. Add ricotta cheese and pulse once more until just combined. Taste and adjust seasoning with extra salt if necessary.
  3. Cook Pasta: Bring a large pot of salted water to a boil. Cook the mezzi rigatoni until al dente according to package instructions. Before draining, scoop out ½ cup of pasta water to use later in the sauce. Drain the pasta thoroughly.
  4. Toss Pasta with Pesto and Roasted Tomatoes: Reserve ½ cup of the made pesto. Toss the hot pasta with the remaining pesto, roasted cherry tomatoes, and a few splashes of reserved pasta water to loosen the sauce. Mix thoroughly until pasta is evenly coated. Add more pasta water if needed for desired consistency.
  5. Assemble the Bake: In a 9x13-inch casserole dish, spread a layer of pesto-coated pasta. Sprinkle half of the shredded mozzarella over this layer. Add the remaining pesto pasta on top, then dollop the reserved pesto over it. Finally, arrange the sliced mozzarella cheese evenly over the top layer.
  6. Bake and Broil: Cover the casserole dish and bake in the preheated 350℉ oven for 20 minutes to meld flavors and melt cheese. Then remove the cover and broil on high for about 3 minutes until the cheese topping is bubbly and golden brown with slight crispy flecks. Remove from oven and let cool slightly before serving.

Notes

  • Reserve some pasta water to adjust the sauce consistency for a creamy texture.
  • Use fresh basil and spinach for the best pesto flavor.
  • You can substitute pine nuts with walnuts or almonds if preferred.
  • Cover the dish during the initial bake to keep moisture in and prevent drying out.
  • Watch the broil step closely to avoid burning the cheese topping.
  • This dish can be made ahead and refrigerated; reheat covered at 350℉ before broiling for a crispy top.

Find it online: https://recipethrive.com/pesto-pasta-bake-with-roasted-cherry-tomatoes-and-fresh-mozzarella-recipe/