Broccoli Pesto Bake

Sometimes at the end of the week I’ll end up with really weird things left over.  A tiny little bit of cheese, a handful of chopped onion, you know what I mean.  Random odds and ends of food that didn’t get used up.  Instead of tossing this all away there are two things I always make with these left overs: frittatas and pasta.  Today we’re talking pasta.

There’s this delicious restaurant in Phoenix called Oregano’s and they have the best pesto bake ever and really inspired this.  Theirs is still a little better, but this gets pretty close.  It’s hard to go wrong with cheese and pasta.  Plus, I added broccoli and theirs doesn’t have any veggies.  Mine is healthier (sort of…I added a LOT of cheese).

If you have some precooked pasta in your freezer (and why wouldn’t you since it makes weeknights so easy), this is the easiest thing in the world to make.  I can never get enough pesto bake.

Broccoli Pesto Bake

Inactive Time 25 minutes

Active Time: 5 minutes

Total Time: 30 minutes

Serving Size: 4

Broccoli Pesto Bake

Easy pasta bake for any day of the week.


  • 2 cups cooked pasta
  • 6 oz mozzarella cheese
  • 1 large head broccoli chopped into bite size pieces
  • 1/2 cup pesto
  • parmesan for topping


  1. Preheat oven to 425 degree F.
  2. Cut a little more than half of the mozzarella into small cubes (about 1/2 inch).
  3. Combine the pasta, cubed cheese, pesto, and broccoli in a 9x9 baking dish.
  4. Add the rest of the mozzarella on top.
  5. Bake for 25 minutes or until the broccoli is cooked through.
  6. Top with parmesan cheese while cooling so it melts on top.


I really failed at measuring and timing for this recipe so this is mostly guesstimates. Pasta bakes aren't difficult though, so you'll be fine. 🙂
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