Sheet Pan Pesto Pasta with Roasted Cherry Tomatoes and Mozzarella
A one-pan dinner featuring al dente pasta baked with pesto, juicy roasted cherry tomatoes, and melted mozzarella for an effortless kid-friendly dish. This italian-inspired kid friendly (vegetarian) ready in about 45 minutes blends ounces penne pasta, whole cherry tomatoes, tablespoons 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 450 calories and feeds 5, 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 ounces penne pasta
- 2 cups whole cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon, divided salt
- 1/2 teaspoon, divided black pepper
- 4 cups water
- 1/2 cup pesto sauce
- 8 ounces, halved fresh mozzarella balls
- 1/4 cup, chopped fresh basil leaves
Instructions
- Step 1: Preheat your oven to 400°F. In a large rimmed sheet pan, toss 2 cups whole cherry tomatoes with 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, spreading them in a single layer.
- Step 2: Roast the tomatoes in the oven for 12 minutes until they start to burst and caramelize.
- Step 3: Meanwhile, in a large mixing bowl, combine 12 ounces penne pasta, 4 cups water, 1/2 cup pesto sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until evenly mixed.
- Step 4: Carefully pour the pasta mixture onto the sheet pan with the roasted tomatoes and stir to combine.
- Step 5: Scatter 8 ounces halved fresh mozzarella balls evenly over the top.
- Step 6: Bake everything together for 18-20 minutes, stirring halfway through, until the pasta is tender and the mozzarella is melted and slightly golden.
- Step 7: Remove from oven and sprinkle 1/4 cup chopped fresh basil leaves over the pasta before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Pesto Pasta with Roasted Cherry Tomatoes and Mozzarella take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sheet Pan Pesto Pasta 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 Sheet Pan Pesto Pasta 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 Sheet Pan Pesto Pasta with Roasted Cherry Tomatoes and Mozzarella for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Sheet Pan Pesto Pasta 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.
