Sheet Pan Pesto Pasta with Roasted Cherry Tomatoes and Mozzarella

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (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 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.

Prep: 10 min Cook: 35 min Serves 5 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Roast the tomatoes in the oven for 12 minutes until they start to burst and caramelize.
  3. 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.
  4. Step 4: Carefully pour the pasta mixture onto the sheet pan with the roasted tomatoes and stir to combine.
  5. Step 5: Scatter 8 ounces halved fresh mozzarella balls evenly over the top.
  6. 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.
  7. Step 7: Remove from oven and sprinkle 1/4 cup chopped fresh basil leaves over the pasta before serving warm.

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