Easy Pesto Pasta Bake – A Cozy Kitchen

This Pesto Pasta Bake is a cozy dinner layered with fresh herby pesto, roasted tomatoes, and plenty of melty mozzarella. I love a recipe that is simple enough for weeknights but satisfying enough to serve a crowd. It’s that family-is-coming-over-at-the-last-minute kind of meal. But you’re not even worried because something delicious will be on the table in no time! And while that pasta is baking in the oven, throw together an aperol spritz pitcher for the adults and sweet tea for the kids.

This baked pasta leans on fresh, bright flavors but still delivers that comforting, cheesy finish. I like using a mix of spinach and basil in the pesto; it keeps the flavor vibrant while making it a bit more balanced. Roasted tomatoes add acidity and sweetness that cut through the richness. I like to make a double batch of the pesto and save it in the fridge for my pesto tomato detroit-style pizza or my personal fave, Mozza’s caprese salad.

Testing Notes

This recipe went through a few rounds of testing, mainly to make sure it was saucy enough, cheesy enough, and well-balanced flavor-wise. I tried a version without the roasted tomatoes, but I found it to be on the richer side. If that’s your vibe, you can definitely omit the tomatoes, it will still be delicious.

Whenever I’m making a creamy, cheesy dish, I try to add an acidic component to balance out the richness. Like in my creamy baked mac and cheese, I like to add dijon mustard. Just a little something for you to consider when you’re thinking, “hmm, what is this dish missing?” Sometimes a bit of acid is just the thing.

Ingredients You’ll Need for Pesto Pasta Bake

1. Basil + spinach – Basil gives the pesto its signature aroma, while spinach softens the intensity and adds body without overpowering the flavor. This combination keeps the sauce fresh but not too sharp.
2. Pine nuts – They add a subtle richness and creamy texture when blended, helping the pesto emulsify smoothly. You can swap in walnuts if needed for a slightly earthier flavor.
3. Mozzarella (shredded + sliced) – Shredded mozzarella melts evenly throughout, while sliced mozzarella creates that gooey, golden top layer after broiling.
4. Cherry tomatoes – Roasting concentrates their sweetness and adds a juicy, slightly caramelized contrast to the creamy pasta.
5. Ricotta – Stirred into the pesto, it softens the sauce and makes it extra creamy without needing heavy cream. Cottage cheese works well here if you want a higher-protein option.

For the rest of the ingredients, please refer to the recipe index card below!