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98% would make again

Creamy Pesto Pasta Bake


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)

Nutrition Info

    Calories 1234
    Fat 89g
    Carbs 71g
    Fiber 4g
    Sugar 6g
    Protein 42g

Estimated values based on one serving size.


  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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