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Creamy Pesto Pasta Bake

This flavorful pasta bake is made with al dente penne pasta tossed in a creamy pesto sauce, then topped with mozzarella cheese and baked until golden and bubbly. Perfect for a cozy weeknight dinner or a potluck party.

98% would make again

Under 30 minutes

Creamy Pesto Pasta Bake

Under 30 minutes


for 4 servings


  • 4 cups fresh basil (160 g)
  • 2 cloves garlic
  • ½ cup pine nuts (65 g)
  • ¾ cup grated parmesan cheese (80 g), grated
  • 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 (340 g), al dente
  • 1 cup cherry tomato (200 g), halved
  • 1 cup grated parmesan cheese (110 g)
  • 8 oz mozzarella ball (225 g)


  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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Creamy Pesto Pasta Bake