Baked Pesto Penne with Roasted Cherry Tomatoes and Mozzarella
Tender penne pasta baked in a vibrant basil pesto sauce with roasted cherry tomatoes and melted mozzarella cheese. This italian-inspired pasta (vegetarian) ready in about 45 minutes blends penne pasta, cherry tomatoes, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup basil pesto
- 8 oz, shredded mozzarella cheese
- 1/4 cup, grated Parmesan cheese
- 1/4 cup, chopped fresh basil leaves
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 cups cherry tomatoes with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper; spread on a baking sheet and roast for 15 minutes until blistered and soft.
- Step 2: Bring a large pot of salted water to a boil; add 12 oz penne pasta and cook for 10 minutes until al dente. Drain and return to pot.
- Step 3: Stir 1 cup basil pesto, 2 tbsp olive oil, and roasted cherry tomatoes into the drained pasta until evenly coated.
- Step 4: Transfer pasta mixture to a greased 9x13 inch baking dish; sprinkle evenly with 8 oz shredded mozzarella and 1/4 cup grated Parmesan cheese.
- Step 5: Bake uncovered for 15 minutes until cheese is melted and bubbly. Garnish with 1/4 cup chopped fresh basil leaves before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Pesto Penne with Roasted Cherry Tomatoes and Mozzarella take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Baked Pesto Penne with Roasted Cherry Tomatoes and Mozzarella?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Baked Pesto Penne with Roasted Cherry Tomatoes and Mozzarella?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Pesto Penne with Roasted Cherry Tomatoes and Mozzarella for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Pesto Penne with Roasted Cherry Tomatoes and Mozzarella vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
