Name: Sundried Tomato Pesto Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 12 ounces penne (rigatoni, ziti, or rotini pasta); 1 tablespoon olive oil; 1 small yellow onion (finely diced); 3 cloves garlic (minced); 1 cup sundried tomato pesto; 1 1/2 cups marinara sauce; 1/2 cup heavy cream or half-and-half; 1/2 teaspoon Italian seasoning; 1/4 teaspoon red pepper flakes (optional); 1/2 teaspoon salt (plus more for pasta water); 1/4 teaspoon black pepper; 2 cups shredded mozzarella cheese (divided); 1/2 cup grated Parmesan cheese (divided); 2 cups fresh baby spinach (chopped, optional); 1/4 cup chopped sundried tomatoes (drained); 1 tablespoon chopped fresh basil or parsley (optional)

Jump to Recipe Print Recipe

Sundried Tomato Pesto Pasta Bake is a cozy baked pasta made with tender pasta, rich sundried tomato pesto, marinara sauce, mozzarella, and Parmesan. It has a bold tomato flavor, a creamy-cheesy finish, and a golden baked top.

This recipe is great for weeknight dinners, meal prep, potlucks, or family-style meals. It is simple to put together, easy to customize, and filling enough to serve as the main dish.

Why You Will Love This Recipe

Easy to assemble: Cook the pasta, mix everything together, and bake.
Big flavor: Sundried tomato pesto adds a rich, savory tomato taste.

Family-friendly: Pasta, sauce, and melted cheese make it a comforting dinner.
Great for leftovers: It reheats well for lunch or dinner the next day.

Equipment Needed

Large pot
Colander
9×13-inch baking dish
Large mixing bowl
Spoon or spatula
Measuring cups and spoons
Aluminum foil
Cheese grater, if using fresh cheese

Ingredients List

For the Pasta Bake

12 ounces penne, rigatoni, ziti, or rotini pasta
1 tablespoon olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 cup sundried tomato pesto
1 1/2 cups marinara sauce
1/2 cup heavy cream or half-and-half
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes, optional
1/2 teaspoon salt, plus more for pasta water

1/4 teaspoon black pepper
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 cups fresh baby spinach, chopped, optional

For Topping

1/4 cup chopped sundried tomatoes, drained
1 tablespoon chopped fresh basil or parsley, optional

Timing & Servings

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

How to Make Sundried Tomato Pesto Pasta Bake Step by Step

Step 1: Preheat the oven
Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray or a little olive oil.

Step 2: Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta 1 to 2 minutes less than the package directions. Drain well and set aside.

Step 3: Cook the onion and garlic
Heat olive oil in the same pot or a skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, until softened. Add the garlic and cook for 30 seconds.

Step 4: Mix the sauce
In a large bowl or the same pot, stir together the sundried tomato pesto, marinara sauce, heavy cream, Italian seasoning, red pepper flakes, salt, and black pepper.

Step 5: Combine the pasta
Add the cooked pasta to the sauce. Stir in the chopped spinach if using. Add 1 cup mozzarella and 1/4 cup Parmesan, then mix until everything is coated.

Step 6: Transfer to the baking dish
Spoon the pasta mixture into the prepared baking dish and spread it evenly.

Step 7: Add cheese and topping
Sprinkle the remaining mozzarella and Parmesan over the top. Add chopped sundried tomatoes.

Step 8: Bake
Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and the edges are bubbling.

Step 9: Rest and serve
Let the pasta bake rest for 5 minutes before serving. Sprinkle with fresh basil or parsley if desired.

Tips for the Best Sundried Tomato Pesto Pasta Bake

Cook the pasta slightly underdone so it does not get too soft in the oven.
Use a short pasta shape like penne, ziti, or rigatoni because it holds the sauce well.

If your pesto is very thick, add a splash of pasta water or milk before baking.
Drain oil-packed sundried tomatoes before chopping them for the topping.
Use freshly grated Parmesan for better melting and flavor.
Let the pasta rest after baking so the sauce settles before serving.

Variations to Try

Add chicken: Stir in 2 cups cooked shredded chicken before baking.

Make it vegetarian: Keep it meatless and add mushrooms, zucchini, or roasted red peppers.
Add sausage: Brown Italian sausage and mix it into the pasta for a heartier meal.
Make it spicy: Add extra red pepper flakes or use spicy marinara.

Use different cheese: Try provolone, fontina, ricotta, or goat cheese.
Make it lighter: Use half-and-half instead of heavy cream.

Serving Suggestions

Serve Sundried Tomato Pesto Pasta Bake with garlic bread, a green salad, roasted broccoli, or steamed green beans. A simple Caesar salad also works well because it balances the rich pasta.

To make it a complete meal, add cooked chicken, shrimp, turkey meatballs, or Italian sausage. For a vegetarian dinner, serve it with roasted vegetables or a side of white beans.

Make-Ahead, Storage, and Reheating

You can assemble the pasta bake up to 24 hours ahead. Cover it tightly and store it in the refrigerator until ready to bake. If baking from cold, add about 5 to 10 extra minutes to the bake time.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, microwave individual portions until warm, or cover the baking dish with foil and reheat in a 350°F oven for 15 to 20 minutes. Add a small splash of milk, cream, or marinara if the pasta seems dry.

You can freeze this pasta bake before or after baking. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking or reheating.

Nutritional Facts

Calories: 465
Fat: 24g
Carbs: 46g
Protein: 18g
Sugar: 7g
Sodium: 720mg

Sundried Tomato Pesto Pasta Bake

Sundried Tomato Pesto Pasta Bake is a cheesy, comforting baked pasta dish featuring tender pasta tossed with basil pesto, sun-dried tomatoes, and a rich, melty cheese topping. This easy family-friendly recipe is perfect for weeknight dinners, potlucks, or make-ahead meals.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Dinner

Cuisine Italian, Mediterranean

Servings 6 people

Calories 465 kcal

Equipment

Large pot
Colander
9×13-inch baking dish
Large mixing bowl
Spoon or spatula
Measuring Cups and Spoons
Aluminum foil
Cheese grater, if using fresh cheese

Ingredients

For the Pasta Bake

12 ounces penne rigatoni, ziti, or rotini pasta
1 tablespoon olive oil
1 small yellow onion finely diced
3 cloves garlic minced
1 cup sundried tomato pesto
1 1/2 cups marinara sauce
1/2 cup heavy cream or half-and-half
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes optional
1/2 teaspoon salt plus more for pasta water
1/4 teaspoon black pepper
2 cups shredded mozzarella cheese divided
1/2 cup grated Parmesan cheese divided
2 cups fresh baby spinach chopped, optional

For Topping

1/4 cup chopped sundried tomatoes drained
1 tablespoon chopped fresh basil or parsley optional

Instructions

Step 1: Preheat the oven

Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray or a little olive oil.

Step 2: Cook the pasta

Bring a large pot of salted water to a boil. Cook the pasta 1 to 2 minutes less than the package directions. Drain well and set aside.

Step 3: Cook the onion and garlic

Heat olive oil in the same pot or a skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, until softened. Add the garlic and cook for 30 seconds.

Step 4: Mix the sauce

In a large bowl or the same pot, stir together the sundried tomato pesto, marinara sauce, heavy cream, Italian seasoning, red pepper flakes, salt, and black pepper.

Step 5: Combine the pasta

Add the cooked pasta to the sauce. Stir in the chopped spinach if using. Add 1 cup mozzarella and 1/4 cup Parmesan, then mix until everything is coated.

Step 6: Transfer to the baking dish

Spoon the pasta mixture into the prepared baking dish and spread it evenly.

Step 7: Add cheese and topping

Sprinkle the remaining mozzarella and Parmesan over the top. Add chopped sundried tomatoes.

Step 8: Bake

Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and the edges are bubbling.

Step 9: Rest and serve

Let the pasta bake rest for 5 minutes before serving. Sprinkle with fresh basil or parsley if desired.

Keyword Sundried Tomato Pesto Pasta Bake

FAQs

Can I use regular basil pesto instead?
Yes. Basil pesto works, but the flavor will be different. You can add extra chopped sundried tomatoes to keep the tomato flavor.

Can I make this pasta bake without cream?
Yes. You can leave out the cream or use a little milk. The sauce will be less rich but still good.

What pasta shape works best?
Penne, ziti, rigatoni, and rotini all work well because they hold the sauce and cheese nicely.

Can I add vegetables to this recipe?
Yes. Spinach, mushrooms, zucchini, roasted red peppers, and broccoli are all good options.

Conclusion

Sundried Tomato Pesto Pasta Bake is a simple, comforting dinner with rich tomato flavor, creamy sauce, and melted cheese. It is easy enough for a weeknight but also works well for sharing with family or guests.