Easy Vegetarian Pesto Pasta Bake

Absolutely - this baked pesto pasta is one of the most customizable dishes on my blog, and you can load it up with extra veggies, protein, cheese, or pantry staples to make it even more wholesome and hearty.
To boost nutrition, you can mix in quinoa or orzo along with the pasta. They soak up the creamy pesto sauce beautifully and make the dish feel extra satisfying. Fresh basil is always a win for that authentic pesto aroma. I skipped it in this version, but you can definitely add fresh garlic or garlic powder to deepen the flavor.
Want to switch up the creamy base? You can easily replace the Alfredo + cheese combo with ricotta, feta, cream cheese, sour cream, cottage cheese, or even a mix of these for a lighter or tangier twist. If you prefer a pesto pasta bake without cream, simply skip the white sauce and rely on pesto + cheese - it still turns out incredibly flavorful.
Seasonal veggies are another great way to make this dish nutrient-dense and colorful. Try adding broccoli, mushrooms, bell peppers, carrots, kale, arugula, grilled eggplant, zucchini, green peas, squash, pumpkin, asparagus, Brussels sprouts, olives, or cherry tomatoes. They roast alongside the pasta and blend right into the sauce, making the whole dish even more comforting.
For extra plant-based protein in this meatless pasta bake, toss in chickpeas, lentils, edamame, white beans, or even vegetarian meatballs. They bulk up the dish without any extra effort and make it perfect for a complete weeknight dinner.
Think of this recipe as your canvas - add whatever you love, and it will still turn out creamy, cheesy, herby, and absolutely delicious.

You can use almost any pasta you have on hand, but short, sturdy pasta shapes work best because they hold the creamy pesto sauce beautifully and don't fall apart while baking. My favorites are tubetti rigati, penne, rigatoni, rotini, fusilli, farfalle (bowtie), ziti, shells, and bucatini. These shapes trap the herby Alfredo-pesto sauce in all their ridges and curves, giving you the perfect bite every time.
You can also use cheese tortellini, ravioli, or even gnocchi for an extra-indulgent, ultra-cozy version. Tortellini pesto bakes are especially popular because the cheese filling melts into the sauce while baking-pure comfort!
If you're making a no-boil / dump-and-bake pesto pasta, stick to shorter shapes as they cook more evenly in the oven and won't break apart when tossed with the sauce later.
For dietary preferences:
✔️ Gluten-free: choose a high-quality gluten-free variety (brown rice, quinoa, or corn blends work best for baked dishes).
✔️ Keto or low-carb: swap in a low-carb variety alternative like zucchini noodles or spaghetti squash.
✔️ High-protein: use chickpea or lentil variety-they hold their shape well and absorb the sauce beautifully.
No matter which variety you pick, the key is choosing a shape that holds onto the creamy, cheesy pesto sauce so every bite is flavorful, saucy, and satisfying.

If you love easy weeknight dinners, this dump-and-bake pesto pasta is the ultimate hands-off recipe. There's no boiling, no sautéing, and barely any cleanup-just mix, bake, and enjoy a creamy, cheesy, herby pasta that tastes like cozy comfort.
In a large baking dish, combine uncooked pasta with pesto, milk, Alfredo sauce, onions, green chillies, spinach, Parmesan, and your favorite Italian seasonings. Stir everything together.
The most important step: make sure the pasta is almost fully submerged in the liquid so it cooks evenly in the oven and doesn't dry out.
A good rule of thumb:
➡️ For every 12 oz of dry pasta, add about 3 cups of liquid (milk, water, or a mix of both). This ensures it bakes to a perfect al dente texture.
Cover the dish tightly with aluminum foil and bake at 375°F for 40 minutes. The steam created inside helps cook the pasta beautifully without pre-boiling.
Uncover the dish and top it with shredded mozzarella and creamy burrata. Bake for another 10 minutes, then switch the oven to broil for 1-2 minutes to achieve a golden, bubbly, irresistible cheesy top.
For best results, let the dish rest for 5 minutes before serving-this helps the sauce thicken and cling to the pasta perfectly.
This dump-and-bake pesto pasta is a total lifesaver on busy nights and tastes just as good as a restaurant-style baked dish… maybe even better!

Making a vegan baked pesto pasta is incredibly easy, and the results are just as creamy, cheesy, and comforting as the classic version. Simply swap the dairy ingredients with plant-based alternatives, and you've got a delicious, crowd-pleasing vegan pesto bake that's perfect for weeknights or holidays.
Start by using vegan pesto and a dairy-free white sauce. If you're making the white sauce at home, choose unsweetened almond milk, oat milk, soy milk, or coconut milk, and pair it with a plain dairy-free creamer for that rich Alfredo-style consistency. Most grocery stores now carry a range of vegan mozzarella, vegan Parmesan, and vegan burrata-style cheeses, all of which melt beautifully in baked pasta recipes.
To boost the cheesy flavor naturally, whisk in a spoonful of nutritional yeast or pangrattato - it adds a deep, savory, Parmesan-like taste that makes the vegan creamy pesto bake irresistible.
For even more flavor and nutrition, you can mix in vegan meat alternatives, chickpeas, TVP, meatless crumbles, or tons of veggies like mushrooms, spinach, broccoli, zucchini, or cherry tomatoes. Everything bakes together into a bubbly, golden, plant-forward pasta dish that feels indulgent but is completely dairy-free.
This easy vegan variation ensures you never miss out on a cozy, creamy goodness, no matter your dietary preferences!

If you have any remaining pasta, transfer it to an airtight container and refrigerate for 5-6 days. As with most baked dishes, it may dry out a bit in the fridge, so when reheating, simply add a splash of milk, cream, or water and microwave until warm and creamy again.
This vegetarian pesto pasta bake also freezes extremely well. Place leftovers in a freezer-safe, airtight container and freeze for up to 6 months. When you're ready to enjoy it, thaw overnight in the refrigerator, add a little milk to refresh the sauce, and reheat in the oven or microwave until hot and bubbly.
You can even freeze individual components separately:
Freezing homemade pesto: Always pour a thin layer (about ¼ inch) of extra virgin olive oil on top before sealing and freezing. This prevents the basil from oxidizing and keeps the pesto bright and flavorful.
Freezing cooked pasta without sauce: Toss the pasta with a small drizzle of olive oil to prevent sticking or drying before freezing.
If you prefer prepping ahead, you can assemble the pesto bake partially. Make the pasta and sauce, combine everything, and refrigerate it unbaked. When ready to serve, top with mozzarella, Parmesan, and burrata, then bake fresh. This keeps the texture creamy, the cheeses melty, and the flavors vibrant-perfect for entertaining, holiday dinners, or weeknight meals.
Storing, reheating, and freezing this dish is simple, making it one of those reliable, cozy, crowd-pleasing Italian recipes you'll come back to again and again.