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.

Inspired by:

Music provided by Audio Network. Used with permission


43 thoughts on “Creamy Pesto Pasta Bake”

  1. Could you guys please add measurements in grams and liters… That would really save a lot of time calculating xD

  2. No match with Italian food, guys! I went there once, and since I'm a gourmand…. I was literally in Heaven!

  3. it looks good but eww the thing looks like a green spinach smoothie and the pasta was GREEN!!!!!! sorry for the rudeness

  4. NO. HEAVY.CREAM.IN.PESTO. Stop using italian names for this garbage or I'll keep posting these comments. Call it whatever but not pesto.

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