Pasta Gratin with Pesto and Veggies
Indulge in the ultimate comfort food with this irresistibly creamy Pasta Gratin with Pesto and Veggies. Featuring tender penne pasta nestled in a vibrant medley of sautéed zucchini, broccoli florets, and juicy cherry tomatoes, this dish is elevated with the bold flavors of basil pesto and a luscious touch of heavy cream. Baked to perfection, the gratin is crowned with a golden, bubbly layer of parmesan and mozzarella cheese for the perfect blend of creamy and cheesy goodness. Ready in just 45 minutes, this easy yet elegant dish makes a crowd-pleasing vegetarian dinner that's bursting with fresh ingredients and aromatic basil. Perfect for family meals or entertaining guests, this recipe is a must-try for anyone who loves hearty pasta bakes with a gourmet twist.
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Ingredients
- 300 grams penne pasta
- 200 grams broccoli florets
- 150 grams cherry tomatoes
- 1 medium zucchini, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 150 grams basil pesto
- 100 milliliters heavy cream
- 50 grams parmesan cheese, grated
- 100 grams mozzarella cheese, shredded
- 5 leaves fresh basil leaves
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
Step 3
In a large skillet, heat the olive oil over medium heat. Add the diced zucchini and sauté for 3-4 minutes until slightly softened.
Step 4
Add the broccoli florets to the skillet and cook for another 4 minutes, stirring occasionally.
Step 5
Toss in the cherry tomatoes, season with salt and black pepper, and cook for an additional 2 minutes. Remove from heat.
Step 6
In a large mixing bowl, combine drained pasta with the sautéed vegetables.
Step 7
In a small bowl, whisk together the basil pesto and heavy cream until smooth. Pour the mixture over the pasta and veggies, tossing to coat evenly.
Step 8
Transfer the pasta mixture to a greased baking dish and spread it out evenly.
Step 9
Sprinkle the grated parmesan cheese and shredded mozzarella cheese over the top.
Step 10
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Step 11
Remove from the oven and let it cool slightly for 5 minutes. Garnish with fresh basil leaves before serving.
Nutrition Facts
| Serving size | (1283.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2974.2 |
| Total Fat 169.4g | 0% |
| Saturated Fat 59.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 264.6mg | 0% |
| Sodium 4920.0mg | 0% |
| Total Carbohydrate 257.6g | 0% |
| Dietary Fiber 19.7g | 0% |
| Total Sugars 19.3g | |
| Protein 106.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1961.8mg | 0% |
| Iron 17.3mg | 0% |
| Potassium 2291.1mg | 0% |
Source of Calories