This oven baked 4-ingredient creamy pesto pasta is exactly the kind of dish my aunt shows up with at family reunions in a dented metal pan, and everyone crowds around asking how something so simple can taste so comforting. It’s rich, super saucy, and full of bright basil flavor, but it uses only four basic ingredients you can grab on the way home from work. Everything bakes together in the oven, so you’re not juggling a bunch of pots on the stove—perfect for busy weeknights or when you need a low-stress crowd-pleaser that feels a little special.
Serve this creamy pesto pasta straight from the hot metal pan with a big spoon. It pairs really well with a simple green salad (mixed greens, cherry tomatoes, and a quick vinaigrette) and some crusty bread or garlic toast to soak up the extra sauce. If you want to bulk it up, add a rotisserie chicken on the side or some roasted vegetables like broccoli or asparagus. A crisp white wine, sparkling water with lemon, or iced tea keeps it light and refreshing alongside the rich, creamy pasta.
Oven Baked Creamy Pesto PastaServings: 6
Ingredients
12 ounces dry penne pasta
2 cups heavy cream
1 cup prepared basil pesto (jarred or homemade)
2 cups shredded mozzarella cheese, divided
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch metal baking pan (or similar metal casserole dish) with a bit of oil or nonstick spray so the pasta doesn’t stick.
In a large bowl or directly in the baking pan, whisk together the heavy cream and basil pesto until the mixture is smooth and evenly green. This is your creamy pesto sauce.
Stir the dry, uncooked penne pasta into the creamy pesto sauce, making sure all the noodles are well coated and mostly submerged in the liquid. If a few pieces poke out, that’s okay—they’ll soften as they bake.
Stir in 1 cup of the shredded mozzarella cheese, mixing it through the pasta and sauce so you’ll get melty cheese pockets throughout the dish.
Spread the pasta mixture into an even layer in the metal pan. Sprinkle the remaining 1 cup of shredded mozzarella evenly over the top for a cheesy, browned finish.
Cover the pan tightly with aluminum foil to trap in steam, which helps the dry pasta cook through. Place the pan on the middle rack of the preheated oven.
Bake covered for 25–30 minutes, until the pasta is mostly tender when you poke a piece with a fork and the sauce around the edges is bubbling.
Carefully remove the foil (watch for hot steam). Return the uncovered pan to the oven and bake for another 10–15 minutes, until the top is melted, lightly golden in spots, and the pasta is fully cooked and very saucy.
If the top isn’t as browned as you’d like, you can broil it on high for 1–3 minutes, watching closely so it doesn’t burn. The goal is some golden, bubbly cheese, not a hard crust.
Let the pan rest on the counter for 5–10 minutes before serving. This helps the sauce thicken slightly while staying creamy. Then scoop big spoonfuls straight from the metal pan, making sure to dig down so everyone gets plenty of vibrant green sauce.
Variations & Tips
To keep this a true 4-ingredient dish, any add-ins are totally optional, but they’re nice when you have a few extra minutes. For protein, stir in cooked shredded rotisserie chicken, cooked Italian sausage, or a can of drained chickpeas before baking. For extra veggies, mix in a couple handfuls of baby spinach, halved cherry tomatoes, or thawed frozen peas with the dry pasta and sauce. You can also swap mozzarella for an Italian cheese blend or add a little grated Parmesan on top for more flavor. If your pesto is very salty, taste it before mixing and consider using a pinch less cheese or a splash of milk with the cream to balance it out. For meal prep, assemble the pasta earlier in the day, cover, and refrigerate; add 5–10 extra minutes of bake time if it goes into the oven cold. For food safety, keep the heavy cream refrigerated until you’re ready to mix, and don’t leave the baked pasta at room temperature for more than 2 hours—refrigerate leftovers promptly in shallow containers. Reheat leftovers thoroughly until steaming hot in the center (165°F/74°C) before eating, adding a splash of milk or cream if the pasta seems dry.
