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93% would make again

Spinach Pesto Pasta Bake

by Kahnita Wilkersonfeatured in Lighter Dinner Bakes 4 Ways


for 8 servings

  • 3 cups fresh spinach (120 g)
  • 1 cup fresh basil (40 g)
  • ¾ cup pine nuts (100 g)
  • ¼ cup parmesan cheese (25 g)
  • 3 cloves garlic
  • salt, to taste
  • ¼ cup lemon juice (60 mL)
  • ½ cup olive oil (120 mL)
  • 1 box whole wheat pasta, prepared
  • 2 cups cherry tomato (400 g), halved
  • ½ cup mozzarella cheese (50 g)

Nutrition Info

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    Calories 295
    Fat 25g
    Carbs 11g
    Fiber 1g
    Sugar 2g
    Protein 7g

Estimated values based on one serving size.


  1. Preheat oven to 400°F (200°C).
  2. In a blender or food processor, add the spinach, basil, pine nuts, parmesan, garlic, salt, lemon juice, and olive oil.
  3. Blend until you reach a creamy consistency. Set aside.
  4. Add the pasta to a large bowl then add the tomatoes. Pour the pesto onto the pasta and mix well to combine.
  5. Transfer the mixture to a baking dish and top with mozzarella.
  6. Cover with foil and bake for 10-15 minutes.
  7. Carefully remove and allow to cool for 5 minutes.
  8. Enjoy!