Name: Creamy Sundried Tomato Pesto Pasta Bake with Veggies!
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 ounces (340g) of short pasta (penne or fusilli); 1 tablespoon olive oil; 1 medium red onion, chopped; 2 cloves garlic, minced; 1 small zucchini, diced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 1/2 cups cherry tomatoes, halved; 1 cup baby spinach; 1/2 cup jarred sundried tomatoes, drained and sliced; 2/3 cup prepared basil pesto (store-bought or homemade); 1 cup heavy cream; 3/4 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese, plus extra for topping; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper, to taste; Fresh basil leaves, for garnish

Creamy Sundried Tomato Pesto Pasta Bake with Veggies! is a delectable spin on classic baked pasta that combines the rich, tangy flavors of sundried tomatoes with the smooth, herbal notes of pesto, and the creamy texture of a luscious sauce.

This dish has gained popularity among lovers of Italian-inspired comfort food because it brings together elements of traditional pasta bakes and the vibrant flavor of Mediterranean cuisine.

Loaded with colorful vegetables such as bell peppers, zucchini, and spinach, the recipe doesn't just appeal to the palate but also to the eye. Pasta bakes have a centuries-old heritage within Italian kitchens, providing an all-in-one meal that’s hearty and satisfying.

The creamy sundried tomato pesto component is a modern adaptation that elevates the familiar flavors, making it perfectly suited for today's home cooks who crave convenience without sacrificing taste.

Whether you are preparing a weeknight dinner, feeding a hungry family, or hosting a cozy gathering with friends, this creamy sundried tomato pesto pasta bake with veggies brings everyone together around the table. The blend of melty cheese, al dente pasta, and roasted vegetables ensures a comforting, crowd-pleasing meal.

As more people seek healthier yet indulgent meal options, dishes like this have found their place at the forefront of home cooking. Let’s dive into how you can make this irresistible recipe part of your culinary repertoire.

Ingredients

12 ounces (340g) of short pasta (penne or fusilli)
1 tablespoon olive oil
1 medium red onion, chopped
2 cloves garlic, minced

1 small zucchini, diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 1/2 cups cherry tomatoes, halved

1 cup baby spinach
1/2 cup jarred sundried tomatoes, drained and sliced
2/3 cup prepared basil pesto (store-bought or homemade)
1 cup heavy cream

3/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese, plus extra for topping
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)

Salt and black pepper, to taste
Fresh basil leaves, for garnish

Instructions

Preheat your oven to 375°F (190°C). Grease a large ovenproof baking dish and set aside.
Cook the pasta in a large pot of salted boiling water until just al dente, about 2 minutes less than the package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
Stir in the garlic and cook for another minute until fragrant.

Add the diced zucchini and chopped bell peppers to the skillet. Sauté for 5-6 minutes until the vegetables are softened.
Add the halved cherry tomatoes and cook for 2 more minutes, then stir in the baby spinach and sundried tomatoes. Cook until the spinach wilts.
Reduce the heat to low and add the pesto, heavy cream, Parmesan, shredded mozzarella, dried oregano, and red pepper flakes, stirring until the sauce is well combined and creamy.
Season with salt and black pepper to taste.

Add the drained pasta to the skillet and gently toss everything together to evenly coat the pasta and vegetables in the creamy sauce.
Transfer the mixture to the prepared baking dish. Sprinkle additional mozzarella cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and golden.
Garnish with fresh basil leaves and serve hot.

Nutritional Information

This creamy sundried tomato pesto pasta bake with veggies is not only comforting but also provides essential nutrients from the colorful vegetables and high-quality dairy used in the sauce. Each serving contains approximately 480-520 calories, depending on the proportions and specific ingredients used.

The dish offers a balanced macronutrient profile with about 18 grams of protein (thanks to cheese and milk), 19 grams of fat (predominantly unsaturated fats from olive oil and nuts in pesto), and 58 grams of carbohydrates supplied mainly by the pasta and vegetables.

It's also rich in fiber, with roughly 6-7 grams per serving coming from fresh vegetables and whole grain pasta options if desired. Calcium levels are high due to both Parmesan and mozzarella, and you gain a substantial amount of Vitamin C from bell peppers and tomatoes.

For those watching sodium intake, opting for low-salt cheeses and unsalted pesto can help reduce the overall sodium content. This dish can be tailored for lower-calorie or higher-protein needs based on ingredient modification, making it versatile for various dietary preferences.

Wine and Beverage Pairings

A creamy sundried tomato pesto pasta bake with veggies pairs beautifully with a variety of beverages. For wine lovers, opt for a crisp, medium-bodied white such as Sauvignon Blanc or Pinot Grigio, which cuts through the richness of the creamy sauce while complementing the pesto's herbal notes.

If you prefer red wine, a light Italian red like Chianti or Barbera works well, balancing the acidity of tomatoes and the creaminess of the bake. Non-alcoholic pairings include a sparkling lemonade or a herbal iced tea infused with basil or mint.

Mineral water with lemon or cucumber can also provide a refreshing counterpoint to the dish's savory flavors. For a festive touch, serve with an aperitif spritz garnished with citrus.

Cooking Tips and Variations

When making creamy sundried tomato pesto pasta bake with veggies, there are several ways to tailor it to your liking or adapt it to what you have on hand. For a gluten-free version, substitute your favorite gluten-free pasta variety without sacrificing flavor or texture.

Whole wheat or legume-based pasta is also a great health-boosting swap. If you prefer a lighter sauce, use half-and-half or a dairy-free alternative such as unsweetened cashew cream. To deepen the flavor, toss the vegetables with a sprinkle of Italian herbs before sautéing.

Roasting the veggies separately before mixing with the pasta can add a caramelized depth. If you want a heartier bake, stir in cooked chicken, Italian sausage, or plant-based protein such as lentils or chickpeas.

For extra crunch, top the bake with a handful of panko breadcrumbs mixed with olive oil before baking. Make it vegan by using dairy-free cheeses, plant-based cream, and vegan pesto. Finally, this dish freezes well—just assemble, cover tightly, and thaw before baking for a convenient make-ahead meal.

A sprinkle of pine nuts or walnuts on top before baking can also provide unique texture and nutty flavor.

Serving Suggestions

Serve your creamy sundried tomato pesto pasta bake with veggies as the centerpiece of a comforting family dinner or bring it out at gatherings to impress a crowd.

For weeknight meals, simply pair with a crisp green salad tossed in lemon vinaigrette for freshness and some warm, crusty bread to soak up every bit of the creamy sauce.

If you are entertaining, set up a Mediterranean-inspired table by adding small bowls of olives, roasted nuts, or antipasto platters to enhance the flavor journey. This pasta bake is also a great option for potlucks or meal trains, as it keeps well and reheats beautifully.

To present it elegantly, garnish the top with fresh basil leaves and a light drizzle of extra virgin olive oil. Individual servings can be finished with extra Parmesan and cracked black pepper. For a completely vegetarian meal, accompany with a hearty bean salad or grilled vegetables.

Reheated leftovers make an excellent lunch the following day, and the flavors often become even more harmonious after resting overnight.

Health Benefits

The creamy sundried tomato pesto pasta bake with veggies offers a surprisingly wholesome profile when prepared with fresh, quality ingredients. The mixed vegetables contribute fiber, antioxidants, and essential vitamins such as A, C, and folate.

Sundried tomatoes are a concentrated source of lycopene, an antioxidant linked to heart health and reduced inflammation. By using olive oil and nuts in the pesto, you gain heart-healthy unsaturated fats. Choosing whole grain or legume-based pasta further increases fiber and protein, supporting better digestion and satiety.

Dairy ingredients like Parmesan and mozzarella are good calcium sources, essential for bone health. You can control sodium and fat levels by choosing lighter cream and low-salt cheeses or opting for plant-based swaps. Spinach and tomatoes also provide iron and potassium, promoting energy and healthy blood pressure.

When paired with balanced sides such as salads or grilled vegetables, this recipe can be a well-rounded, nutrient-rich main course suitable for many diets.

Frequently Asked Questions

Can I make creamy sundried tomato pesto pasta bake with veggies ahead of time?

Absolutely! Assemble the dish up to the point of baking, cover it, and refrigerate for up to 24 hours. You can also freeze it for longer storage. When ready to serve, bake straight from the refrigerator, adding a few extra minutes to the bake time if needed.

What pasta shapes work best for this recipe?

Short, sturdy pasta shapes like penne, fusilli, rigatoni, or farfalle hold the creamy sauce and vegetables well, ensuring that every bite is flavorful. Avoid delicate or thin pastas as they may get mushy when baked.

Can this recipe be made vegan?

Yes! Simply use vegan pesto, a dairy-free cream alternative, and plant-based cheeses. Ensure your pasta is also egg-free. The flavors remain rich and creamy but suit a plant-based diet.

How can I add more protein to this dish?

Incorporate cooked chicken, Italian sausage, or tofu for a protein boost. You can also add cooked lentils or chickpeas for plant-based protein without altering the flavor profile significantly.

What’s the best way to reheat leftovers?

Reheat leftovers in the oven covered with foil at 350°F (175°C) until thoroughly warm, about 20 minutes. Alternatively, microwave individual portions. Add a splash of milk or cream before reheating to keep the pasta moist.

Creamy sundried tomato pesto pasta bake with veggies is a standout dish that seamlessly blends comfort, nutrition, and vibrant Mediterranean flair. Its creamy, herby, and tangy sauce envelops a medley of pasta and colorful vegetables, making it a flexible and rewarding meal for any occasion. This recipe allows for endless customization, whether you want to add extra protein, go gluten-free, or tweak the vegetable mix to your taste. With easy steps, make-ahead convenience, and family-friendly appeal, this pasta bake is a dependable favorite for busy weeknights, potlucks, or festive gatherings. It’s a recipe you’ll reach for time and again, celebrating the simple pleasures of good food shared with loved ones.

Creamy Sundried Tomato Pesto Pasta Bake with Veggies!