Description
Creamy and comforting Pesto Pasta Bake with layers of pasta, rich pesto cream sauce, ricotta cheese, sun-dried tomatoes, olives, and optional Italian sausage and vegetables. Perfect for a crowd!
Ingredients
Scale
- 1 pound pasta (penne, rotini, or your favorite shape)
- 2 cups pesto (homemade or store-bought)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 cup grated Pecorino Romano cheese, plus more for topping
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup black olives, pitted and sliced
- 1/4 cup pine nuts, toasted
- 1 (15 ounce) container ricotta cheese
- 1 large egg, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound Italian sausage, removed from casing (optional, but highly recommended!)
- 1 red bell pepper, diced (optional)
- 1 yellow bell pepper, diced (optional)
- 1 onion, chopped (optional)
- 2 cloves garlic, minced (optional)
- Olive oil, for drizzling
- Fresh basil leaves, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
- Prepare the sausage (if using): Heat a tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until browned and cooked through, about 8-10 minutes. Drain off any excess grease.
- Sauté the vegetables (if using): Add bell peppers and onion to the skillet with the cooked sausage (or after removing the sausage and draining the grease). Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine sausage and vegetables: If you cooked the vegetables separately, add the cooked sausage back to the skillet with the vegetables. Stir to combine. Season with a pinch of salt and pepper to taste.
- Combine pesto and cream: In a large bowl, whisk together the pesto and heavy cream until smooth.
- Add the cheeses: Stir in the Parmesan cheese and Pecorino Romano cheese.
- Incorporate sun-dried tomatoes and olives: Add the chopped sun-dried tomatoes and sliced black olives to the pesto cream sauce.
- Add the toasted pine nuts: Gently fold in the toasted pine nuts.
- Combine ricotta, egg, salt, and pepper: In a separate bowl, combine the ricotta cheese, beaten egg, salt, and pepper. Mix well.
- Combine pasta and pesto sauce: Add the cooked pasta to the bowl with the pesto cream sauce. Toss gently to coat. If the sauce seems too thick, add a little of the reserved pasta water to thin it out to your desired consistency.
- Layer in the baking dish: Lightly grease a 9×13 inch baking dish with olive oil. Spread half of the pesto pasta mixture evenly in the bottom of the dish.
- Add the ricotta mixture: Spoon dollops of the ricotta mixture over the pasta layer.
- Add the sausage and vegetable mixture (if using): Spread it evenly over the ricotta layer.
- Top with remaining pasta: Spread the remaining pesto pasta mixture over the sausage and ricotta layers.
- Sprinkle with cheese: Sprinkle the top of the pasta bake with additional Parmesan cheese and Pecorino Romano cheese.
- Drizzle with olive oil: Drizzle a little olive oil over the top of the cheese.
- Preheat oven: Preheat your oven to 375°F (190°C).
- Bake: Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove foil and bake: Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let it rest: Remove the pasta bake from the oven and let it rest for 10-15 minutes before serving.
- Garnish: Garnish the pesto pasta bake with fresh basil leaves before serving.
- Serve: Serve the pesto pasta bake hot.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Notes
- Use al dente pasta, as it will continue to cook in the oven.
- Don’t skip toasting the pine nuts for enhanced flavor.
- Reserve pasta water to adjust the sauce consistency.
- Feel free to experiment with different cheeses and vegetables.
- Omit the sausage for a vegetarian version.
- Assemble ahead of time and bake later.
- Add red pepper flakes for a little heat.
- Homemade pesto is recommended for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes