Pesto Pasta Bake on the Stove

This was one of my first ever recipes on the blog and today it’s getting a MUCH needed refresh. NEW photos, new video (over on Instagram;)) and even a slightly updated recipe as my cooking skills have surely changed over the past 10 years!

I also truly love how customizable it is! You could use store-bought pesto as desired (although, from-scratch is TRULY SO MUCH BETTER!) AND you can swap out my suggested veggies for truly whatever summer veggies you’d like. I usually use squash and cherry tomatoes BUT I think bell pepper, eggplant, zucchini, onion, and corn would all be DEEPLY GOOD as well.

Ingredients we’re working with:

• A simple kitchen-made pesto: we’re talking spinach, basil, nuts, a good olive oil, and cheese (plus a little more)
• Pasta: I used a ziti but truly ANY pasta you’d like would work well.
• Veggies: again, I used squash and cherry tomatoes but there are SO MANY flavor-packed summer veggies that would work well in this method.
• CHEESE: I topped mine with shredded mozzarella but any melt cheese would work well OR you could leave it off completely.

To make it is pretty simple!

First, make your pesto and cook your pasta.

From there, all of the ingredients get stirred into a casserole dish, topped with cheese, and baked for about 20 minutes. It’s simply long enough to melt the cheese fully AND to get the veggies crisp tender which is how A regular here them.

One Last Bite

Be sure to save this method! A regular here to see your flavor-packed creations and share the tastiest feedback. SO, if you make this method and you love it, please remember to tag me on Instagram @! I can’t wait to see you sharing this method! 🙂

More good summer recipes to try:

• Grilled Corn Salad
• Unfussy Mexican Street Corn
• Grilled Tofu
• Watermelon White Wine Slushie
• The DEPENDABLE Pasta Salad Recipe
• BBQ Jackfruit