Go Back
Homemade Garden Veggie Pesto Pasta Bake recipe photo
Print Recipe Save it for later

Garden Veggie Pesto Pasta Bake

This Garden Veggie Pesto Pasta Bake is a comforting, cheesy dish bursting with fresh veggies and vibrant pesto—perfect for easy weeknight dinners or meal prep!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 8 oz whole wheat pasta penne or rigatoni works great
  • 1 cup cherry tomatoes halved, sweet and juicy
  • 1 zucchini diced, adds subtle crunch and moisture
  • 1 bell pepper diced, choose any color for sweetness and vibrancy
  • 1 cup spinach chopped, adds earthiness and nutrients
  • 1/2 cup pesto store-bought or homemade, packed with basil and garlic
  • 1 cup shredded mozzarella cheese for that melty, gooey topping
  • 1/4 cup grated Parmesan cheese sharp and nutty finish
  • 1/4 cup olive oil to sauté and enrich the veggies
  • Salt and pepper to taste
  • Fresh basil for garnish (optional), to brighten the presentation

Instructions

Garden Veggie Pesto Pasta Bake Cooking Guide

  • Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain the pasta in a colander and set aside.
  • While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced zucchini and bell pepper, sautéing for about 5 minutes until they start to soften. Toss in the halved cherry tomatoes and chopped spinach, cooking for another 2-3 minutes until the spinach wilts and the tomatoes release their juices. Season with salt and pepper to taste.
  • In a large bowl or the skillet itself, mix together the cooked pasta, sautéed vegetables, and pesto. Stir gently to coat everything evenly, ensuring every bite will be packed with flavor.
  • Preheat your oven to 375°F (190°C). Transfer the pesto pasta mixture into your baking dish. Sprinkle the shredded mozzarella evenly over the top, followed by the grated Parmesan. This cheesy layer will create that irresistible golden crust.
  • Bake the pasta for 20-25 minutes, or until the cheese is bubbling and lightly browned. Remove from the oven and let it cool slightly before serving. Garnish with fresh basil leaves for a fragrant and colorful finish.

Equipment

  • Large Pot
  • Large Skillet
  • Baking dish (about 8x8 inches)
  • Mixing spoon or spatula
  • Colander
  • Measuring cups and spoons

Notes

  • Use gluten-free pasta to accommodate dietary restrictions.
  • Substitute kale or Swiss chard for spinach for a different leafy green texture.
  • Try vegan cheese alternatives to make this dish dairy-free.
  • Drain excess liquid from vegetables if your bake turns out too watery.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.