Save The smell of bubbling cheese and basil still takes me back to rainy Tuesdays when my roommate would randomly announce we deserved pasta bake night. Wed crowd around the oven door watching the mozzarella turn golden like we were waiting for fireworks. Something about that combination of pesto and melted cheese makes even the most chaotic week feel suddenly manageable.
I once made this for a friend recovering from surgery and she texted me three days later asking for the recipe because it was the first thing that actually sounded good to eat. Theres something about pasta bakes that feels like a hug in food form especially when the weather turns dreary or life gets overwhelming.
Ingredients
- Penne or rigatoni: These shapes catch the sauce and cheese in those little ridges which is exactly what you want in a bake
- Chicken breasts: Dicing them yourself gives you control over size and they cook faster than whole pieces
- Basil pesto: Storebought works beautifully here but homemade adds that fresh justpicked taste that makes people pause
- Tomato passata: This creates the perfect saucy base without being too watery or too thick
- Garlic: Minced fresh garlic adds that aromatic kick that wakes up the whole dish
- Mozzarella: Shredded melts evenly and creates those gorgeous cheese pulls everyone loves
- Parmesan: Adds a salty nutty depth that cuts through the richness of the mozzarella
Instructions
- Get your oven ready:
- Preheat to 200°C 390°F and grab your baking dish so you are not scrambling later
- Cook the pasta:
- Boil those noodles until they are slightly firmer than you normally like them because they will cook more in the oven
- Sauté the chicken:
- Get some color on that seasoned chicken in hot olive oil about 5 to 7 minutes then add your garlic for just one minute
- Build the sauce:
- Stir in the tomato passata and half the pesto letting it bubble together for a few minutes
- Combine everything:
- Mix pasta chicken sauce the rest of the pesto and half the mozzarella in a big bowl gently
- Assemble the bake:
- Spread it in your baking dish and cover with the remaining mozzarella and Parmesan
- Bake to perfection:
- Let it go for 20 minutes until that cheese is golden and bubbly and the sauce is peeking through
- Rest and serve:
- Wait 5 minutes before digging in so everything sets and top with fresh basil if you have it
Save This became my goto comfort food after a particularly rough breakup. I would make a huge pan on Sunday and eat off it all week somehow each bite felt a little more healing than the last. Food has this sneaky way of being medicine when we need it most.
Making It Your Own
Sometimes I throw in sun dried tomatoes or whatever roasted vegetables are languishing in the crisper drawer. The recipe is forgiving which is exactly what you need on a Tuesday night when you are barely holding it together.
Shortcut Secrets
Rotisserie chicken works beautifully here and shaves off precious cooking time. I have also been known to use whatever pasta shape is in the pantry because this dish is not choosy it just wants to be delicious.
Serving Suggestions
A crisp white wine like Pinot Grigio cuts through the richness perfectly. A simple green salad with vinaigrette balances all that cheese and somehow makes the whole meal feel lighter.
- Save some fresh basil for the very end because that bright green pop makes it look like you tried harder than you did
- Leftovers reheat surprisingly well for lunch the next day
- This freezes beautifully if you want to get ahead on future comfort meals
Save Some meals are just meant to be eaten straight from the baking dish while sitting on the couch and this is absolutely one of them. No judgment here.
Recipe Questions & Answers
- → Can I use fresh basil pesto instead of store-bought?
Absolutely! Homemade pesto works wonderfully. Blend fresh basil leaves with garlic, pine nuts, Parmesan, and olive oil for best results. Adjust the quantity to your taste preference.
- → What pasta shapes work best for this dish?
Penne and rigatoni are ideal because their ridges and hollow centers trap the pesto and sauce beautifully. You can also use fusilli or farfalle for similar results.
- → Can I prepare this ahead of time?
Yes! Assemble the baking dish up to 8 hours in advance, cover with foil, and refrigerate. Add 5-10 minutes to baking time if cooking from cold. This makes meal prep convenient.
- → What vegetables can I add to enhance nutrition?
Sun-dried tomatoes, roasted bell peppers, spinach, or zucchini complement this dish perfectly. Mix them into the pasta mixture before baking or layer them in the dish.
- → How do I prevent the cheese from browning too quickly?
If the cheese browns too fast, tent the baking dish loosely with foil for the first 15 minutes, then remove it for the final 5 minutes to achieve that golden finish.
- → Are there dairy-free alternatives for this bake?
Use dairy-free mozzarella and nutritional yeast instead of Parmesan. Ensure your pesto is dairy-free, or make a nut-free version with basil, garlic, and olive oil.