Pasta bakes are always a favourite at my place. This version – with pesto, sundried tomatoes, zucchini and a cheesy topping – is sure to be a hit with vegetarians as well as meat lovers. If you simply can’t have it without meat, you can do what I do and toss leftover shredded chicken through the pasta before baking. It’s also great served as a hot side dish at parties and barbecue. Save any leftovers for lunch the next day.
PREPARATION 10 mins
COOKING 20 mins
HALVE IT / DOUBLE IT / EAT IT TOMORROW / VEGETARIAN / LOW IN SATURATED FAT / HIGH IN FIBRE / LOWER GI
- vegetable peeler
- measuring cups
- chef’s knife
- chopping board
- garlic crusher
- medium baking dish
- large spoon
- small bowl
- 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
Preheat grill to medium-high. Cook pasta in a saucepan of salted boiling water until al dente. Drain, reserving ¼ cup cooking water.
Place pasta in a medium baking dish. Add pesto, reserved cooking water, zucchini, sundried tomato and garlic. Season and toss to combine.
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.
Serve pasta bake with salad greens.
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.
Want to know how many kilojoules are in this recipe? Get all the important nutritional counts right here.