Easy Dinner: Pesto & Sundried Tomato Pasta Bake

Recipe by Amira Georgy

Pasta bakes are crowd-pleasers, and this version – with pesto, sundried tomatoes, zucchini and a cheesy topping – will be greeted with smiles all around. It’s sure to be a hit with vegetarians, but we think meat-lovers will be impressed, too. Save any leftovers for lunch the next day.

Pesto & Sundried Tomato Pasta Bake

Pesto & Sundried Tomato Pasta Bake

SERVES 4  PREPARATION 10 mins  COOKING 20 mins

HALVE IT / DOUBLE IT / MAKE IT AHEAD / EAT IT TOMORROW / VEGETARIAN / LOW IN SATURATED FAT / HIGH IN FIBRE / LOWER GI

Equipment

  • vegetable peeler
  • measuring cups
  • chef’s knife
  • chopping board
  • garlic crusher
  • grater
  • saucepan
  • medium baking dish
  • large spoon
  • small bowl

Ingredients

  • 350g casarecce or other short pasta
  • 200g basil pesto
  • 2 green zucchini, cut into ribbons
  • ½ cup sundried tomatoes (not in oil), roughly chopped
  • 2 garlic cloves, crushed
  • 1 cup (70g) fresh white breadcrumbs
  • ¼ cup (20g) grated parmesan
  • 2 tsp thyme leaves
  • cooking oil spray
  • 3 cups salad greens, to serve

Method

  1. Preheat grill to medium-high. Cook pasta in a saucepan of salted boiling water until al dente. Drain, reserving ¼ cup cooking water.
  2. Place pasta in a medium baking dish. Add pesto, reserved cooking water, zucchini, sundried tomato and garlic. Season and toss to combine.
  3. Combine breadcrumbs, parmesan and thyme in a small bowl. Scatter over pasta bake and spray with cooking oil. Place under grill for 2-3 mins, until golden.
  4. Serve pasta bake with salad greens.

Chef’s tips

You could use our Basil & Almond Pesto for this recipe.

The breadcrumb topping adds a delightful crunch to this pasta dish, but if you’re tight on time you can skip it, if you like.

Nutrition info (per serving):

2676 kilojoules, 24g total fat (4g sat fat), 81g carbohydrate (9g sugar), 9g fibre, 20g protein, 809mg sodium. Read more about our Nutrition Information.