Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe

Pasta bakes are a favorite comfort food in many homes. They are warm, filling, and easy to make. If you’re bored of basic red sauce casseroles, this sundried tomato pesto pasta bake is a delicious change for dinner.

This pasta bake is creamy but not too heavy. It’s cheesy without being overwhelming. Best of all, it’s packed with colorful vegetables that bring great texture and flavor. Whether you need a quick weeknight dinner, meal prep idea, or vegetarian family meal, this dish is a perfect choice.

Why You’ll Love This Sundried Tomato Pesto Pasta Bake

This creamy pasta bake stands out from other casseroles for many reasons:

Bold and rich flavor from sundried tomato pesto
Creamy and cheesy texture without feeling too heavy
Loaded with fresh vegetables for extra flavor and color
Easy to customize with your favorite veggies
Perfect for meal prep and freezer-friendly
Family-friendly and great for gatherings

It’s comfort food with a Mediterranean touch and feels a little more special than a classic pasta bake.

Ingredients You’ll Need

Pasta

12 ounces penne, rigatoni, or ziti

Short pasta shapes work best because they hold the creamy pesto sauce well.

Vegetables

1 zucchini, chopped
1 red bell pepper, diced
8 ounces mushrooms, sliced
1 cup cherry tomatoes, halved
2 cups fresh spinach

These vegetables add color, texture, and natural sweetness to the pasta bake.

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

Freshly shredded cheese melts better and gives a smoother texture.

How to Make Sundried Tomato Pesto Pasta Bake

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta until just al dente. It should be slightly undercooked since it will finish baking in the oven. Drain and set aside.

2. Sauté the Vegetables

Heat olive oil in a large skillet over medium heat. Add garlic and cook for about 30 seconds until fragrant.

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.

3. Make the Creamy Pesto Sauce

Lower the heat and stir in sundried tomato pesto and cream. Let it simmer gently for 2–3 minutes until slightly thick.

Taste and adjust seasoning if needed. If the sauce is too thick, add a splash of reserved pasta water.

4. Combine Everything

Add cooked pasta to the skillet and toss until coated with the sauce and vegetables.

Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle mozzarella and parmesan evenly on top.

5. Bake Until Golden

Bake at 375°F (190°C) for 20–25 minutes 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 serving easier.

Best Vegetables for Pasta Bake

One great thing about this sundried tomato pesto pasta bake is how flexible it is. You can swap vegetables based on what you have or what’s in season.

Some great additions include:

Broccoli florets
Roasted eggplant
Kale
Artichoke hearts
Asparagus
Caramelized onions
Extra sundried tomatoes

Balance is important. Add soft vegetables like spinach at the end. Cook firmer vegetables like broccoli first so they stay tender.

Tips for the Creamiest Pasta Bake

For the best results, follow these simple tips:

Slightly undercook pasta to avoid mushy texture
Use freshly grated cheese for smooth melting
Taste pesto before adding extra salt
Let the pasta bake rest after baking
Add a splash of cream when reheating leftovers

These small tips help improve flavor and texture.

How to Store, Freeze, and Reheat

Storing

Store leftovers in an airtight container in the fridge for up to 4 days.

Freezing

Freeze this pasta bake before or after baking. Wrap tightly and freeze for up to 2 months.

Reheating

Reheat in the oven at 350°F until warm. Add a splash of milk or cream to keep it creamy. Cover with foil to hold moisture.

This makes it perfect for meal prep or saving for later.

Variations and Add-Ins

You can easily customize this pasta bake:

Add grilled chicken for extra protein
Stir in white beans or chickpeas
Use whole wheat or gluten-free pasta
Swap heavy cream for ricotta
Add crushed red pepper flakes for heat
Top with fresh basil before serving