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Creamy Pesto Pasta Bake


for 6 servings


  • 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
  • ½ teaspoon

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.



  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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