Italian Oven-Baked Farfalle with Sun-Dried Tomato Pesto
Al dente farfalle tossed in a rich sun-dried tomato pesto, baked with mozzarella for a bubbling, comforting Italian pasta bake. This italian-inspired pasta (vegetarian) ready in about 45 minutes blends farfalle pasta, drained sun-dried tomatoes (oil-packed), fresh basil leaves 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 410 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 farfalle pasta
- 3/4 cup, drained sun-dried tomatoes (oil-packed)
- 1/2 cup fresh basil leaves
- 1/4 cup, toasted pine nuts
- 2 garlic cloves
- 1/2 cup, grated Parmesan cheese
- 1/3 cup olive oil
- 1 cup, shredded mozzarella cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups (for boiling pasta) water
Instructions
- Step 1: Bring 6 cups of salted water to a rolling boil. Add 12 oz farfalle pasta and cook for 10 minutes until al dente, then drain and set aside.
- Step 2: In a food processor, combine 3/4 cup drained oil-packed sun-dried tomatoes, 1/2 cup fresh basil leaves, 1/4 cup toasted pine nuts, 2 garlic cloves, 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Pulse while gradually adding 1/3 cup olive oil until smooth and thick.
- Step 3: Preheat oven to 375°F. In a large mixing bowl, toss the cooked farfalle with the sun-dried tomato pesto until evenly coated.
- Step 4: Transfer the pasta mixture to a greased 9x13 inch baking dish. Sprinkle 1 cup shredded mozzarella cheese evenly over the top.
- Step 5: Bake uncovered for 15-20 minutes until the cheese is melted and lightly golden. Let cool for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Oven-Baked Farfalle with Sun-Dried Tomato Pesto 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 Italian Oven-Baked Farfalle with Sun-Dried Tomato Pesto?
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 Italian Oven-Baked Farfalle with Sun-Dried Tomato Pesto?
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 Italian Oven-Baked Farfalle with Sun-Dried Tomato Pesto 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 Italian Oven-Baked Farfalle with Sun-Dried Tomato Pesto 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.
