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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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    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

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