This creamy pesto pasta bake made with Alfredo-style white sauce and pesto is an absolute game-changer! It's a comforting, vegetarian baked pasta recipe loaded with veggies, and a dreamy blend of cheese like mozzarella, Parmesan, and burrata. Better yet, you can pull it together in under 60 minutes, making it perfect for cozy weeknight dinners - or even for your holiday table.

🔍 Quick Look: Pasta With Breadcrumbs
- 🌍 Cuisine: Italian
- ⏱️ Prep Time: 15 minutes
- 🍳 Cook Time: 45 minutes
- 🕒 Total Time: 60 minutes
- 👥 Servings: 8 people
- 📊 Calories: ~ 493.02 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Stovetop, and Oven
- 👩🍳 Flavor Profile: Cheesy, cozy and comforting
- ⭐ Difficulty: Quick and easy to make
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What Is Pesto Pasta Bake
A Pesto Pasta Bake is a cozy, crowd-pleasing baked pasta dish where al dente pasta is coated in a rich, creamy pesto sauce, layered with cheese, and baked until perfectly golden and bubbling. Think of it as the ultimate fusion of herby basil pesto and creamy Alfredo-style white sauce - a combination that turns simple pantry ingredients into a restaurant-worthy comfort meal.
If you've ever mixed red and white sauces to get that nostalgic "orange pasta," this has the same playful twist. Here, the pesto + white sauce blend creates a luscious, velvety, not-at-all-dry sauce that clings beautifully to every noodle. The creaminess balances the natural richness of pesto, giving you that gooey, cheesy, ultra-satisfying bite in every forkful.
This baked pesto pasta is the kind of feel-good vegetarian dinner you can make on busy weeknights or dress up for holidays, potlucks, or entertaining. It's hearty, herby, cheesy, and packed with vibrant flavor - the kind of dish everyone thinks is takeout-level fancy, but made effortlessly at home.
Once you try it, you'll see why this is one of those repeat-loved recipes that finds a permanent spot in your weeknight rotation. It's simple, comforting, and always a hit.
What Makes Pesto Pasta Bake Unique
The magic really happens once it goes into the oven. After mixing the pasta with the creamy pesto and layering it with mozzarella and burrata, baking transforms everything into a bubbling, golden, ultra-comforting casserole. It elevates simple pantry ingredients into something that tastes like restaurant-quality comfort food.
This vegetarian baked dish is simple, customizable, and comes together quickly - perfect for weeknights yet impressive enough for guests. It's full of flavor, feels indulgent without being complicated, and is the kind of meal you can enjoy curled up on the couch with Netflix. Honestly, I wish more restaurants served a baked pesto pasta this good!
If you enjoy Italian recipes that are easy, comforting, and packed with flavor, this baked pesto dish is definitely one to bookmark.
Family-Favorite Pasta Recipes We Make on Repeat
Pasta is one of those dishes that truly works with anything you have on hand - which is why it shows up in my kitchen week after week. It's a comforting, nearly one-pot meal made with simple, everyday ingredients that most of us already have stocked in our pantry. And the best part? It's a dish that both kids and adults happily devour.
Over the years, I've shared many Italian recipes on the blog, and some of them have become absolute staples in our home. Spinach Pasta Salad, Pasta With Breadcrumbs, Broccoli Pasta, Picada Pesto Spaghetti, Pesto Gnocchi, and Indian Curry Pasta are on constant rotation. I personally love my pasta on the drier side, while KR prefers it extra saucy - so our menu always includes a mix of both styles.
This Alfredo Pesto Bake has officially joined that list of repeat-worthy favorites. Along with my Baked Tortellini Casserole, it's one of those cozy, cheesy, family-friendly dishes that we never get tired of. It's hearty, customizable, and perfect for weeknights and special occasions.
Why Make It
- ✨ Perfect for any occasion - this pesto pasta bake can be a cozy weeknight dinner or a festive holiday recipe that feels special without extra effort.
- 🥦 A delicious vegetarian baked pasta loaded with creamy pesto flavor, melted cheese, and wholesome veggies.
- ⏱️ Simple, easy, and quick to make, even on busy evenings - most of the magic happens in one pan and the oven does the rest.
- 🥕 Made with everyday pantry ingredients, so you don't need anything fancy to pull off this comforting bake recipe.
- 🌱 Easily customizable - swap veggies, mix up the cheeses, or use any shape you love.
- 🌿 Can be made vegan with dairy-free pesto, vegan white sauce, and plant-based cheese.
- 🍽️ Great for meal prep - assemble ahead, refrigerate, or even freeze for a ready-to-bake dinner.
- 👨👩👧 Family-friendly and crowd-pleasing, making it perfect for gatherings, potlucks, or holiday tables.
- 🧀 Ultra creamy and comforting, thanks to the pesto + white sauce combo and that gooey, golden cheese topping.
Ingredients needed 🧾

Pasta: I used tubetti rigati in this recipe because it holds the creamy sauce beautifully. But truly, any shape works - penne, rigatoni, fusilli, farfalle, or even shells. Choose a shape with ridges so it soaks up all that flavorful pesto and cream sauce.
Veggies: This recipe is incredibly customizable. I added spinach and onions, but you can easily toss in mushrooms, cherry tomatoes, broccoli, zucchini, or whatever veggies you love in a baked pasta.
Pesto: You can use homemade pesto or store-bought pesto. If buying it, look for pesto in the fresh refrigerated aisle - it tastes much brighter and more herbaceous than the jarred versions on the pasta aisle. Both green pesto and red pesto work beautifully here.
White Sauce: I used an Alfredo sauce mix to make the creamy base, but you can absolutely use store-bought white sauce. Prefer making it from scratch? A simple mix of flour, butter, and milk will give you a quick béchamel.
Spices and Seasonings: Italian seasoning, red pepper flakes, and fresh green chillies (or jalapeños) bring the perfect balance of heat and herbiness to this Alfredo pesto pasta bake.
Cheese: The magic of this vegetarian baked pasta comes from using a mix of cheeses. I added mozzarella, burrata (or bocconcini), and Parmesan for that melty, stretchy, drool-worthy finish. You can also swap in Pecorino Romano for a sharper flavor.
Pine Nuts: Lightly toasted pine nuts add a beautiful nutty base that pairs perfectly with pesto. If you don't have pine nuts, chopped walnuts, cashews, or almonds work too.
Olive Oil: I always prefer using good quality extra virgin olive oil when making pasta - it adds richness and boosts the overall flavor of the bake.
How To Make Pesto Pasta Bake 🔪
To Cook The Pasta

- Step 1: Cook the pasta according to the package instructions until al dente.

- Step 2: Drain well and set aside.
To Make The White Sauce
***While the pasta is cooking, prepare the white sauce. Skip this step if you're using a high-quality, store-bought white sauce for convenience.

- Step 1: Warm the milk and butter in the same saucepan over medium heat, stirring gently until the butter fully melts and the dairy base becomes silky.

- Step 2: Whisk in the Alfredo sauce mix, making sure it dissolves completely into the warm milk-butter blend.

- Step 3: Continue cooking for 4-5 minutes, stirring periodically, until the mixture thickens and transforms into a lush, velvety white sauce.

- Step 4: Transfer the finished white sauce to a bowl and set aside.
To Make The Pesto Pasta

- Step 1: Heat olive oil in a pan and lightly toast the pine nuts until they turn golden and fragrant. Then add finely chopped onions and minced green chillies, sautéing until the onions turn soft and translucent.

- Step 2: Stir in the chopped spinach and cook for about 2 minutes, or until it wilts and blends into the aromatics.

- Step 3: Add the pesto and homemade white sauce, mixing well. Let it simmer for 2-3 minutes to create a creamy, herby sauce. Priya's Tip: If the sauce feels too thick, splash in ½ cup of milk to loosen it.

- Step 4: Season with red pepper flakes, Italian seasoning, and little salt.

- Step 5: Then fold in the cooked pasta until every piece is evenly coated with the creamy pesto sauce.

- Step 6: Finish with grated Parmesan and freshly cracked black pepper. Toss everything together, taste, and adjust the salt if needed before taking it off the heat.
To Bake The Pesto Pasta

- Step 1: Grease a baking dish with butter.

- Step 2: If your dish isn't large enough, divide the pasta into two batches. Spread the creamy pesto pasta evenly in the dish. Priya'sTip: If it looks dry, pour ½ cup of warm milk over it to keep it moist while baking.

- Step 3: Since this recipe bakes in two batches, top the first batch with half of the mozzarella and one broken burrata. Bake at 350°F for 20 minutes, or until the edges are golden brown and the cheese is melted and bubbly. Priya's Tip: You don't need to cover the dish, but you can loosely tent it with aluminum foil if you prefer.

- Step 4: After the set time, switch the oven to broil. Broil for an additional minute or two to get a beautifully golden top. Take it out and serve. Repeat with the remaining pasta, or freeze that batch to bake later.

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🍽 Serving Suggestions
Let your baked pesto pasta cool for a few minutes before serving-this helps the sauce set and makes every scoop perfectly creamy. For an extra boost of flavor and texture, sprinkle some homemade pangrattato (toasted seasoned breadcrumbs) on top. It adds a lovely crunch and a subtle, toasty aroma that elevates the dish instantly. I also love finishing it with a drizzle of chili oil for extra color, richness, and a gentle kick.
This creamy baked pesto pasta with burrata is a show-stopping vegetarian main that's perfect for the holidays-think Diwali, Thanksgiving, Christmas, Easter brunch, potlucks, or even a casual weekend dinner party. It's also one of my favorite cozy weeknight comfort meals for days when I want something creamy, cheesy, herby, and soul-satisfying without spending hours in the kitchen. Truly… imagine coming home to this after a long, exhausting day!
Wondering what to serve with this cheesy Alfredo pesto pasta bake? Here are some great pairing ideas that balance the richness beautifully:
- Sides: Garlic Bread, breadsticks, warm dinner rolls, cheddar scones, tomato soup, minestrone, cucumber salad, tomato salad, Caesar salad, or a crisp bean salad.
- Drinks: Cucumber Lemonade, Orange Lemon Sherbet, sparkling lime cooler, or Cherry Lemon Iced Tea.
Whether you're hosting, celebrating, or craving comfort food, this pesto pasta bake checks every box: creamy, cheesy, hearty, and guaranteed crowd-pleasing.
💭 Priya's Recipe Tips
You can make this baked pesto pasta with either green basil pesto or red pesto made from sun-dried tomatoes - both homemade and store-bought work great. If you're in the mood to experiment, swap the pesto for chimichurri, olive tapenade, or even jarred bruschetta for a fun, flavorful twist. I baked mine in two batches because of the size of my dish, but if you have a large casserole dish, you can bake it all at once. To turn this into a true one-pot pesto pasta bake, simply use a large oven-safe skillet and take it straight from stovetop to oven.
Baked Pesto Pasta FAQs 📖
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.

More Holiday Bakes
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Recipe 📖

Easy Vegetarian Pesto Pasta Bake
Equipment
- 1 pan
Ingredients
To Cook The Pasta
- 1 lb pasta any variety
- water
- salt
To Make White Sauce
- 1 cup milk
- 1 tablespoon butter
- 1.48 oz Alfredo sauce mix
To Make Pesto Pasta
- 1 tablespoon extra virgin olive oil
- 2 tablespoon pine nuts
- 1 cup small onion, finely chopped
- 2-3 green chillies or a jalapeno
- 2 cups spinach
- 7 oz pesto
- 1 tablespoon red pepper flakes
- 1 tablespoon Italian seasoning
- ⅓ cup Parmesan cheese
- crushed black pepper
- salt
To Make Pesto Pasta Bake
- 2 balls burrata cheese
- 6 oz mozzarella cheese
- ½ cup milk only if required
Instructions
To Cook The Pasta
- Cook the pasta according to the package instructions until al dente.
- Drain well and set aside.
To Make White Sauce
- Warm the milk and butter in the same saucepan over medium heat, stirring gently until the butter fully melts and the dairy base becomes silky.
- Whisk in the Alfredo sauce mix, making sure it dissolves completely into the warm milk-butter blend.
- Continue cooking for 4-5 minutes, stirring periodically, until the mixture thickens and transforms into a lush, velvety white sauce.
- Transfer the finished white sauce to a bowl and set aside.
To Make Pesto Pasta
- Heat olive oil in a pan and lightly toast the pine nuts until they turn golden and fragrant. Then add finely chopped onions and minced green chillies, sautéing until the onions turn soft and translucent.
- Stir in the chopped spinach and cook for about 2 minutes, or until it wilts and blends into the aromatics.
- Add the pesto and homemade white sauce, mixing well. Let it simmer for 2-3 minutes to create a creamy, herby pasta sauce. Priya's Tip: If the sauce feels too thick, splash in ½ cup of milk to loosen it.
- Season with red pepper flakes, Italian seasoning, and little salt.
- Then fold in the cooked pasta until every piece is evenly coated with the creamy pesto sauce.
- Finish with grated Parmesan and freshly cracked black pepper. Toss everything together, taste, and adjust the salt if needed before taking it off the heat.
To Make Pesto Pasta Bake
- Grease a baking dish with butter.
- If your dish isn't large enough, divide the pasta into two batches. Spread the creamy pesto pasta evenly in the dish. Priya'sTip: If the pasta looks dry, pour ½ cup of warm milk over it to keep it moist while baking.
- Since this recipe bakes in two batches, top the first batch with half of the mozzarella and one broken burrata. Bake at 350°F for 20 minutes, or until the edges are golden brown and the cheese is melted and bubbly. Priya's Tip: You don't need to cover the dish, but you can loosely tent it with aluminum foil if you prefer.
- After the set time, switch the oven to broil. Broil for an additional minute or two to get a beautifully golden top. Take it out and serve. Repeat with the remaining pasta, or freeze that batch to bake later.












J says
Lovely just what I was looking for but OMG way too much spinach! Gf doesn't like it so have substituted with broccoli
Priya says
Spinach shrinks! 🙂 But glad to know you substituted it with broccoli. Happy that you loved the recipe. We love it too. 🙂 Thank you.