Baked Creamy Pesto Pasta (Bubbly, Cheesy, Make-Ahead Friendly)

Baked creamy pesto pasta takes everything good about pesto pasta and gives it the baked-pasta treatment. Penne tosses with basil pesto, ricotta, and a little cream, lands in a baking dish under a blanket of mozzarella, and comes out of the oven bubbling and golden at the edges. It is vegetarian, it feeds a crowd, and it is one of those dinners that tastes like you worked much harder than you did.

Serve it with garlic bread and a green salad, or browse more green-sauce ideas in Slime Green Pesto Pasta and another bubbly bake in Buffalo Chicken Pasta Bake.

Why This Recipe Works

• Ricotta makes it creamy, not oily: Pesto alone can turn greasy in the oven, but ricotta and cream give the sauce body and a soft, pillowy texture.
• The bake builds flavor: Twenty minutes in a hot oven melts the mozzarella into a golden top and lets the pesto settle into the pasta.
• Short pasta holds the sauce: Penne and rigatoni trap the creamy pesto inside their tubes and ridges, so every bite is saucy.
• It waits well: The assembled dish can sit in the fridge until dinner, which makes it a genuine make-ahead weeknight option.

Ingredients

• 1 lb (450 g) penne or rigatoni
• 1 cup (240 g) basil pesto, store-bought or homemade
• 15 oz (425 g) whole-milk ricotta cheese
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (50 g) freshly grated Parmesan cheese, divided
• 1 teaspoon (3 g) garlic powder
• Salt and black pepper, to taste
• 2 cups (8 oz / 225 g) shredded low-moisture mozzarella cheese, divided
• 1 cup (150 g) cherry tomatoes, halved (optional)
• Fresh basil leaves, for topping (optional)
• Red pepper flakes, for topping (optional)

(full list in card)

Photo note: the photos show creamy pesto pasta as served, with cheese and herb garnish; the bubbling baked top from the oven is described in the recipe rather than shown as a baking-dish shot.

How to Make Baked Creamy Pesto Pasta

Step 1: Cook the pasta

Preheat the oven to 375 degrees F (190 degrees C) and lightly grease a 9×13-inch (23×33 cm) baking dish. Boil the penne in salted water until 2 minutes shy of al dente, following the package time minus 2 minutes. Drain, reserving 1/2 cup (120 ml) of the pasta water.

Step 2: Mix the creamy pesto sauce

In a large bowl, stir together the pesto, ricotta, heavy cream, half of the Parmesan, and the garlic powder. Season with salt and pepper. The mixture should be thick but spoonable; loosen it with a splash of reserved pasta water if needed.

Step 3: Assemble the bake

Add the drained pasta to the bowl with the pesto mixture and toss until every piece is coated. Fold in half of the mozzarella and the cherry tomatoes, if using. Transfer to the prepared baking dish, spread evenly, and top with the remaining mozzarella and Parmesan.

Step 4: Bake until bubbly

Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for 8 to 10 minutes more, until the cheese is melted, bubbling, and lightly golden at the edges. Rest for 5 to 10 minutes before serving so the sauce settles, then top with basil and red pepper flakes, if using.

Tips

• Undercook the pasta on purpose: Pasta that is already fully soft turns mushy after baking. Two minutes shy of al dente is the sweet spot.
• Use low-moisture mozzarella: Fresh mozzarella releases water in the oven and can make the bake soupy. Low-moisture shredded mozzarella melts cleanly and browns well.
• Loosen a thick sauce: If the pesto-ricotta mixture feels stiff, stir in reserved pasta water a splash at a time until it coats a spoon.
• Make it ahead: Assemble the dish, cover, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the covered bake time when baking straight from the fridge.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave, or reheat the dish covered in a 350 degrees F (175 degrees C) oven with a splash of cream until warmed through. Freeze the unbaked assembled dish, tightly wrapped, for up to 2 months; thaw overnight in the fridge before baking.

Frequently Asked Questions

Can I use homemade pesto?

Yes, and it is wonderful here. Use the same amount, 1 cup (240 g), and taste for salt before assembling, since homemade pesto salt levels vary. If your pesto is very oily, reduce the cream slightly so the sauce stays thick.

Why did my pesto turn brown in the oven?

Basil darkens with long, hot exposure, especially on the surface. Covering the dish with foil for the first part of the bake protects the pesto, and the cheese topping shields most of it during the uncovered finish.

Can I add vegetables or protein?

Yes. Wilted spinach, sauteed mushrooms, or roasted broccoli fold in well, and shredded rotisserie chicken turns it into a heartier dinner. Keep additions to about 2 cups (300 g) so the sauce still coats everything.

Is this recipe vegetarian?

As written, yes, as long as your pesto and cheeses are vegetarian. Some traditional pesto and Parmesan use animal rennet, so check labels if that matters to you.