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Creamy Pesto Pasta Bake

Ingredients

for 6 servings

Pesto

  • 4 cups
    fresh basil (160 g)
  • 2 cloves garlic
  • ½ cup
    pine nuts (65 g)
  • ¾ cup
    grated parmesan cheese, grated (80 g)
  • ¾ cup
    olive oil (180 mL)
  • ¼ cup
    cold water (60 mL)
  • ½ cup
    heavy cream (120 mL)
  • 1 teaspoon
    salt
  • ½ teaspoon
    pepper

Pasta Bake

  • 12 oz
    fusilli pasta, al dente (340 g)
  • 1 cup
    cherry tomato, halved (200 g)
  • 1 cup
    grated parmesan cheese (110 g)
  • 8 oz
    mozzarella ball (225 g)
    Calories 776
    Fat 56g
    Carbs 47g
    Fiber 2g
    Sugar 4g
    Protein 24g

Estimated values based on one serving size.

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Preparation

  1. To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
  2. Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
  3. Halve cherry tomatoes.
  4. In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
  5. Top with grated parmesan and mozzarella balls.
  6. Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
  7. Garnish with additional parmesan and fresh basil. Serve immediately.
  8. Enjoy!
 

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