Baked Pesto Pasta with Tomatoes
This cheesy, delicious baked pasta comes together in no time and is always a hit. Feel free to add chicken or shrimp for a more hearty meal.
Servings: 6 servings
Calories: 397kcal
Ingredients
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 16 ounces short pasta penne, bucatini, rotini, etc.
- 1/2 cup basil pesto
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup seasoned breadcrumbs
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 400 degrees. Toss tomatoes with olive oil, salt and pepper. Arrange on a large baking sheet.
- Bake for 15-20 minutes, or until tomatoes just begin to burst. Remove from oven and set aside.
- Meanwhile, cook the past according to package directions. Drain.
- In a large bowl, toss the cooked pasta with the pesto. Gently stir in the roasted tomatoes along with 1 1/2 cups of the mozzarella cheese.
- Arrange the pasta in a lightly greased, 9x13 inch baking dish. Top with the remaining mozzarella and the Parmesan cheese. Sprinkle with the breadcrumbs.
- Return the pasta to the preheated oven and bake for about 20 minutes, or until cheese is melted. Sprinkle with fresh chopped basil, if desired.
Nutrition
Serving: 1g | Calories: 397kcal | Carbohydrates: 34g | Protein: 17g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Cholesterol: 31mg | Sodium: 570mg | Fiber: 2g | Sugar: 3g