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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Recipe Information
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
Instructions
Preheat your oven to 200°C (400°F).
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.
In a large skillet, heat the olive oil over medium heat. Add the diced zucchini and sauté for 3-4 minutes until slightly softened.
Add the broccoli florets to the skillet and cook for another 4 minutes, stirring occasionally.
Toss in the cherry tomatoes, season with salt and black pepper, and cook for an additional 2 minutes. Remove from heat.
In a large mixing bowl, combine drained pasta with the sautéed vegetables.
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.
Transfer the pasta mixture to a greased baking dish and spread it out evenly.
Sprinkle the grated parmesan cheese and shredded mozzarella cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let it cool slightly for 5 minutes. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.4 g | 217% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 4920 mg | 214% | |
| Total Carbohydrate | 257.6 g | 94% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 19.3 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1962 mg | 151% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2291 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
