This creamy pesto pasta bake is a simple meal to make when you want something delicious that will please the whole family!
I love pesto pasta, and often make my One Pot Cheesy Pesto and Spinach Pasta, but this recipe is perfect when you have a little more time and want a meal that everyone’s going to love.
The creamy bechamel sauce mixed with the pesto, basil and peas makes a seriously yummy pairing for the pasta – and the mozzarella topping is just the cherry on top!
Love this pasta recipe? Why not take a look at these 22+ of the Best Creamy Pasta Recipes.
Creamy Pesto Pasta Bake – The Ingredients
- Penne pasta – macaroni would also be great here!
- Butter, plain flour, milk – these simple ingredients make your white sauce. You can use salted or unsalted butter. Semi-skimmed or whole milk is best.
- Pesto – simple green pesto is perfect. You can make your own, if you like.
- Basil – optional, but it brings a fresh flavour to the dish.
- Peas – use frozen peas.
- Mozzarella – you can either use a ball of mozzarella or grated mozzarella- whichever is easier for you to get hold of. I used grated.
More creamy pasta recipes:
- Creamy Courgette Pasta
- Creamy Chicken and Bacon Pasta
- Chicken Schnitzel With Mushroom Pasta
- Chorizo and Halloumi Pasta
- 15 Minute Garlic Mushroom Pasta
Top Tips
- Get ahead You can make the pesto pasta bake in advance. Make up to the point where you would put it in the oven, then refrigerate for up to a week. Cook until golden brown when you’re ready to eat. If you do this, cook the pasta for one minute less so that it doesn’t go soggy.
- Making the white sauce My fail safe way is to melt the butter, whisk in the flour then gradually add the milk, whisking all the time. Bring to a gentle simmer, by which time it should have thickened.
- Additions You could add some cooked chicken, spinach or courgette slices.
More delicious pasta bake recipes:
- Mozzarella, Tomato and Basil Pasta Bake
- Bolognese Pasta Bake
- Beef and Porcini Pasta Bake
- The Ultimate Beef Lasagne
- Penne Pastitsio
Creamy Pesto Pasta Bake
Simple, comforting creamy pesto pasta bake with basil, peas and mozzarella.
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Ingredients
- 400 grams penne pasta
- 30 grams butter
- 30 grams plain flour
- 600 ml milk
- 150 grams green pesto
- 10 grams basil leaves
- 200 grams frozen peas
- 150 grams mozzarella
Instructions
- Bring a large pot of water to the boil. Add the pasta and cook for 90 seconds less than packet instructions.
- Preheat the oven to 180 degrees C.
- In a large saucepan, melt the butter over a medium heat. Whisk in the flour. Turn off the heat and gradually whisk in the milk. Turn the heat back on, and gently whisk until it has thickened.
- Stir in the pesto. Tear the basil leaves with your hands and add those too. Stir in the peas. Turn off the heat.
- Drain the pasta and tip into a large ovenproof dish. Pour the sauce over the top and mix until all of the pasta is coated in sauce. Dot the mozzarella over the top.
- Bake in the oven for around 30 minutes until golden and bubbling.
