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Cheesy Baked Pesto Pasta Recipe

The best creamy vegetarian casserole made with mozzarella cheese with an easy gluten free modification
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American, Italian
Servings 10

Ingredients
  

  • 1 lb. short-cut pasta
  • 1 1/2 cups pesto sauce recipe below
  • 5 cups mozzarella cheese grated
  • 4 cups milk
  • 2 Tbsp. flour
  • 1 clove garlic minced
  • 2 Tbsp. unsalted butter

Pesto Sauce

  • 3 cups fresh basil leaves
  • 1 cup extra virgin olive oil
  • 3/4 cup Parmesan cheese grated
  • 3 cloves garlic minced
  • 1 Tbsp. pine nuts optional
  • 2 1/4 tsp. salt
  • 1/4 tsp. pepper

Instructions
 

  • Boil and drain pasta according to package directions. Place the cooked pasta in a 9x13 baking dish.
  • While the pasta is cooking, make the pesto sauce: Add all ingredients to a blender or food processor. Puree until smooth.
  • Preheat oven to 375 degrees.
  • Melt butter over medium-low heat in a large saucepan. Add the garlic and flour, and whisk until bubbly.
  • Pour in the milk. Bring to a boil, whisking occasionally. Lower the heat and stir in the mozzarella and pesto sauce. Stir until smooth. Pour the mixture evenly over the cooked pasta.
  • Bake for 40 minutes. Serve warm.
Keyword basil, cheese, dinner, pasta, vegetarian
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