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This Creamy Pesto Pasta Bake Is Everything You Need For A Lazy Sunday

Calories don't count on the weekend, right?

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Say Cheese!

Creamy Pesto Pasta Bake


Servings: 4-6



4 cups basil

2 cloves garlic

½ cup pine nuts

¾ cup parmesan, grated

¾ cup olive oil

¼ cup cold water

½ cup heavy cream

1 teaspoon salt

½ teaspoon pepper

Pasta Bake

12 ounces fusilli, al dente

1 cup cherry tomatoes, halved

1 cup parmesan, grated

8 ounces mozzarella balls


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.

2. Halve cherry tomatoes.

3. In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.

4. Top with grated parmesan and mozzarella balls.

5. Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.

6. Garnish with additional parmesan and fresh basil. Serve immediately.


Learn how to make it here:

View this video on YouTube