Cheesy, Creamy Pesto Pasta Bake

This creamy pesto pasta bake takes a handful of pantry staples and turns them into a bubbling, golden-topped dinner that the whole family actually gets excited about.

The ricotta melts into every nook of the pasta, the mozzarella delivers those long, stretchy pulls, and the basil pesto ties it all together with bright, herby flavor.

Why This Pasta Bake Always Works

The ricotta mixture acts like a quick cheat for stuffed shells. You get that same creamy, cheesy layer with zero filling and folding, which means less time cooking and more time eating.

It also reheats like a dream. Lunch the next day might be even better, because the pesto settles deeper into the pasta overnight.

Ingredients

• 1 lb rigatoni or penne pasta: Any short, tubular shape works; it holds the sauce well.
• 1 cup basil pesto: Use your favorite store-bought or homemade.
• 1 cup whole-milk ricotta cheese: Full-fat gives the creamiest texture.
• 1 large egg: Helps bind the ricotta layer so it sets up in the oven.
• 1/2 cup heavy cream: Loosens the pesto and keeps the bake from drying out.
• 2 cups shredded low-moisture mozzarella cheese, divided: Low-moisture melts into those stretchy pools; reserve 1/2 cup for the top.
• 1/2 cup grated Parmesan cheese: Freshly grated for the best flavor.
• 1 garlic clove, minced: A small but mighty savory boost.
• Kosher salt and black pepper: Season each layer as you go.

Variations / Substitutions

• Add protein: Fold in 2 cups of shredded cooked chicken or a can of drained white beans before layering.
• Make it dairy-free: Swap in cashew ricotta, vegan mozzarella, and a dairy-free pesto; the texture stays creamy.
• Spice it up: Stir 1/4 teaspoon red pepper flakes into the ricotta mixture for a subtle kick.
• Go gluten-free: Use a sturdy gluten-free short pasta and check your pesto label.
• Swap the herb: Try sun-dried tomato pesto for a deeper, tangier flavor.

If you want a meaty version, try my Classic Baked Ziti next.

How to Make Creamy Pesto Pasta Bake

Step 1: Cook the Pasta

Bring a large pot of generously salted water to a boil and heat your oven to 375°F (190°C). Cook the rigatoni until just al dente, about 8 to 10 minutes, checking a minute before the package directs. Drain the pasta well and set it aside; no need to rinse.

The water should taste like the sea. That salt is your only chance to season the pasta itself, so be bold with it.

Step 2: Mix the Ricotta Layer

In a medium bowl, whisk together the 1 cup ricotta, the egg, the 1/2 cup Parmesan, the minced garlic, 1/2 teaspoon salt, and a few cracks of black pepper. Stir until completely smooth and no streaks of egg remain, about 1 minute. Set it near your work station.

The ricotta should feel cool and pliable, not stiff from the fridge. Letting it sit out for 15 minutes before mixing helps the egg blend in more easily.

Step 3: Toss the Pasta with Pesto

In a large mixing bowl, toss the drained rigatoni with the 1 cup pesto and the 1/2 cup heavy cream. Fold until every piece of pasta is coated in a thin, green sheen, about 1 minute. The cream loosens the pesto just enough so it seeps into the tubes instead of sitting on top.

Step 4: Assemble the Pasta Bake

Pour half the coated pasta into a 9×13 baking dish and spread it into an even layer. Dollop the ricotta mixture across the pasta, then use a spatula to spread it gently corner to corner. Sprinkle 1 1/2 cups of the mozzarella on top, then follow with the remaining pasta, pressing down lightly so the layers settle. Top everything with the reserved 1/2 cup mozzarella.

Bake at 375°F for 20 to 25 minutes, until the cheese is melted and the edges are bubbling with golden spots. If the top isn’t quite as brown as you like, switch on the broiler for 1 minute, watching it closely. Let the dish rest for 5 minutes before scooping onto plates so the layers stay intact.

Tips for the Best Pesto Pasta Bake

• Salt the pasta water well. It’s the only real seasoning that reaches the inside of each noodle, and bland pasta drags down the whole dish.
• Don’t overcook the pasta. Pull it off the heat a minute early; it soaks up moisture from the ricotta and cream in the oven and can turn mushy otherwise.
• Use full-fat ricotta. Part-skim versions sometimes release water and turn grainy when they bake.
• Let the bake rest. A 5-minute break after the oven keeps the layers from sliding apart the second you cut into it.

Bake times can shift a little depending on your dish material.

Leftovers and Storage

• Refrigerate: Keep leftovers in an airtight container for up to 4 days. The pesto flavor deepens overnight, so cold lunches are a wonderful thing.
• Reheating: Warm portions in a 350°F oven for 10 to 15 minutes, or microwave individual servings in 1-minute bursts until hot through.

What to Serve With Creamy Pesto Pasta Bake

A simple arugula salad with lemon vinaigrette cuts through the richness beautifully, its peppery bite and acidity keeping each forkful from feeling heavy. Roasted broccoli or steamed green beans round out the plate without competing with the basil flavor.

Frequently Asked Questions

Can I assemble this pesto pasta bake ahead of time?

Yes, layer everything in the dish, cover, and refrigerate for up to 24 hours. Add 10 extra minutes to the bake time straight from the fridge.

My top isn’t browning, what should I do?

Turn on the broiler for 1 to 2 minutes at the end, watching constantly so the cheese doesn’t burn. The broiler gives you that bubbly, golden finish fast.

Can I use prepared pesto from a jar?

Absolutely. Pick a brand you love plain on pasta and it will shine here. Just taste it first; if it’s salty, ease up on the salt in the ricotta layer.

Can I freeze this pasta bake?

Yes. Cool it completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat covered at 350°F until warmed through.

Creamy Pesto Pasta Bake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Calories: 550

Ingredients Method Notes

Ingredients

  

• 1 lb rigatoni or penne pasta
• 1 cup basil pesto
• 1 cup whole-milk ricotta cheese
• 1 large egg
• 1/2 cup heavy cream
• 2 cups shredded low-moisture mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 garlic clove, minced
• Kosher salt and black pepper

Method

 

1. Preheat oven to 375°F (190°C). Cook pasta in salted boiling water until al dente, about 8-10 minutes. Drain.
2. Mix ricotta, egg, Parmesan, garlic, 1/2 tsp salt, and pepper until smooth.
3. Toss drained pasta with pesto and heavy cream until coated.
4. Layer half the pasta in a 9×13 dish. Spread ricotta mixture on top, sprinkle 1 1/2 cups mozzarella, then add remaining pasta and top with remaining 1/2 cup mozzarella. Bake 20-25 minutes until golden and bubbly. Rest 5 minutes before serving.

Notes

A 5-minute rest after baking helps the layers set so the dish holds its shape on the plate. If the mozzarella looks pale, broil for 1 minute at the very end for that crisp, stretchy crown.