Oven-baked whole wheat pesto pasta is the ultimate quick and wholesome oven baked pasta dinner idea. With a simple pesto sauce, hearty whole grains, and juicy tomatoes, it delivers a delicious taste of the Mediterranean in every bite.
If you’re on your way home, late from work and need a quick and easy family recipe to put together then this, baked whole wheat pesto pasta fits that bill.
It's made with whole wheat fusilli pasta but you can easily substitute that with penne, rigatoni, farfalle or conchiglie pasta.
With a tasty vibrant pesto sauce, the goodness of whole grains and juicy roasted tomatoes this baked fusilli pasta recipe brings the sunny flavours of the mediterranean straight to your table!
Not only is this oven baked fusilli delicious but it's low cost too. And, to make it super easy, I've split the recipe in two parts.
If you don't have enough time to make the home made pesto sauce, leave that out and just use a healthy shop bought pesto sauce instead.
But, why not be really smart and make the pesto sauce before you head out to work in the morning? It literally takes just 15 minutes to make.
Plus, leaving the pesto sauce to marinate in the fridge during the day, makes it taste so much better later!
Making your own pesto sauce in this oven baked whole wheat pesto fusilli recipe is so easy and it's got no artificial ingredients in.
Furthermore the pesto sauce I've made in this recipe is the same sauce I used for the tagliatelle with home-made pesto.
There's just a slight change in the recipe quantities to make this a family meal, instead of a meal for 2.
It's such a versatile sauce, I'd love to hear what other recipes you've made with it in the comments below. 🙂
As a serving suggestion, and because this baked whole wheat pesto fusilli is pretty filling, I like to serve this easy oven baked fusilli recipe with some green vegetables like steamed broccoli.
It also goes pretty well with a simple green salad too.
This baked fusilli with pesto is a fantastic vegetarian recipe that I often make when I'm catering for vegetarian friends too.
It makes an excellent addition to your list of whole wheat fusilli pasta recipes!
If you're craving a quick, wholesome and healthy oven baked pasta dinner then this oven-baked whole wheat pesto fusilli is your answer!
Jump to:
- Ingredients
- How To Make Homemade Pesto Using A Food Processor
- How To Make Homemade Pesto Using A Pestle And Mortar
- How To Make Whole Wheat Pesto Pasta
- Substitutions
- FAQ's
- What To Serve With Whole Wheat Pesto Pasta?
- Equipment
- Other Popular Pesto Recipes You Might Also Like
- 📋 Oven Baked Whole Wheat Pesto Pasta Recipe
- Nutrition Label
- Rate The Recipe
Ingredients
- Fresh Basil Leaves
- Pine Nuts
- Cloves Garlic
- Extra Virgin Olive Oil
- Grated Parmesan Cheese
- Whole Wheat Fusilli
- Cherry Tomatoes
- Low Fat Grated Cheese
- Salt And Freshly Ground Black Pepper
- Freshly Chopped Parsley or Basil (Optional Garnish)
See recipe card for quantities.
Detailed instructions are in the recipe card below. But here is a quick step by step guide of how to make this baked pasta pesto recipe:
How To Make Homemade Pesto Using A Food Processor
Step 1
- Blitz basil leaves, pine nuts and garlic in a food processor.
Step 2
- Remove the blended ingredients into a seperate small bowl and mix with the oil and parmesan cheese. Season to taste.
How To Make Homemade Pesto Using A Pestle And Mortar
Step 1
Bash the basil leaves into a pulp first.
Step 2
Then add the pine nuts and garlic and bash them all together into a pulp.
Step 3
- Remove the ingredients into a separate bowl, add the oil and the Parmesan cheese, mix all together. Season the basil pesto sauce to taste.
How To Make Whole Wheat Pesto Pasta
- Pre-heat oven to 180C Fan.
- Cook pasta according to the instructions on the packet. Once cooked, drain and reserve 50ml of the cooking liquid.
- Half the cherry tomatoes.
- Add the pesto and the tomatoes to the drained pasta, stir in the reserved pasta water and mix well to combine it all together.
- Empty the contents of the saucepan into your baking dish.
- Sprinkle the grated cheese over the top. Bake in the oven for 10 to 15 minutes until the cheese is melted and bubbling. (Oven cooking times may vary).
- Once cooked remove and garnish with the chopped parsley or basil.
Substitutions
- Fresh Basil Leaves - essential to make the homemade basil pesto.
- Pine Nuts
- Cloves Garlic
- Extra Virgin Olive Oil
- Grated Parmesan Cheese - you can use an alternative hard cheese.
- Whole Wheat Fusilli - you can substitute penne, rigatoni, farfalle or conchiglie pasta. Use gluten free if required.
- Cherry Tomatoes - you can substitute with plum style tomatoes or grape tomatoes.
- Low Fat Grated Cheese
- Salt And Freshly Ground Black Pepper
- Freshly Chopped Parsley or Basil (Optional Garnish)
FAQ's
Is Whole Wheat Fusilli Good For You?
Choosing to cook with whole wheat fusilli you get a larger amount of fibre and vitamins and minerals than you would if you use ordinary white refined pasta. It's also lower in calories.
How Long To Cook Whole Wheat Fusilli Pasta?
Whole wheat fusilli pasta should take 10 - 12 minutes to cook in a pot of boiling salted water.
What Type Of Pasta Should I Use?
I've used fusilli pasta here but you could substitute that with other types of pasta like penne, rigatoni, farfalle or conchiglie pasta.
How To Store Leftovers?
Leftovers can be stored in an airtight container for 2 - 3 days in the fridge.
Can You Freeze This?
Yes. Allow to cool completely first then portion any leftovers into individual containers.
How Long To Heat Up Baked Pasta In The Oven?
Reheat baked pasta dishes in the oven, covered for 10 - 15 minutes. If they are frozen allow to defrost thoroughly first.
Do I Have To Boil Pasta Before Baking?
No. It is possible to re-hydrate the pasta instead of boiling it. Instead you can soak it in some warm water until soft. Then coat it with the sauce and bake.
What To Serve With Whole Wheat Pesto Pasta?
- Garlic bread
- A simple green salad
- Green vegetables like steamed broccoli.
- Roasted vegetables like roasted brussels sprouts and green beans.
Equipment
For This Healthy Whole Wheat Pesto You May Need….
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
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Equipment
- Saucepans
- Food processor or
- Pestle and mortar
- Pyrex mixing glass bowl
- Baking dish
- Measuring spoons
- Kitchen scale
- Wooden spoon
- Measuring jug
- Kitchen knives
- Chopping board
This is the basic baking dish I use. As you can see it's relatively inexpensive and its perfect for oven baked recipes.
It's durable, resistant to breakage, dishwasher and freezer safe too!
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Other Popular Pesto Recipes You Might Also Like
📋 Oven Baked Whole Wheat Pesto Pasta Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
Pesto Ingredients:-
- 30 g basil leaves
- 30 g pine nuts lightly toasted
- 3 small cloves garlic
- 50 ml extra virgin olive oil
- 30 g grated parmesan cheese
Pasta Ingredients:-
- 280 g whole wheat Fusilli
- 150 g cherry tomatoes
- 100 g low fat grated cheese
- 1 tablespoon freshly chopped parsley or basil
Instructions
Make the pesto sauce:-
- If you have a food processor, blitz the basil leaves, then add the pine nuts and garlic and blitz again. If you do not have a food processor, use a pestle and mortar, or sturdy bowl and the end of a rolling pin to bash the basil leaves into a pulp first, then add the pine nuts and garlic and bash them all together into a pulp. Remove the ingredients into a separate bowl, add the oil and parmesan cheese, mix all together and put the pesto, covered, into the fridge.
Make the pasta:-
- Pre-heat oven to 180C.
- Cook pasta in boiling salted water according to the instructions on the packet. Once cooked, drain the pasta, reserve about 50ml of the cooking liquid and return to the saucepan.
- Half the cherry tomatoes.
- Add the pesto and the tomatoes to the drained pasta, stir in the reserved cooking liquid and mix well to combine it all together.
- Empty the contents of the saucepan into your baking dish.
- Sprinkle the grated cheese over the top and then cover the top loosely with tin foil and bake in the oven for 10 to 15 minutes until the cheese is melted and bubbling.
- Once cooked remove and garnish with the chopped parsley or basil.
Nutrition
Nutrition Label
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
Rate The Recipe
If you’ve made this whole wheat pasta recipe, or any other recipes on Neil's Healthy Meals, then please let me know.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Rita Johnstone
I made this and it was absolutely delicious but I think you left a step out in the instructions? You don't say where to add the pasta into your baking / casserole dish?
Neil
Hi Rita, thank you so much for your comment and message. You are completely correct, there was a step missing from the instructions. I've added it in. It's step 5. Also I updated the whole recipe for you with more details. It was on my list to do so anyway. Hope that helps you! Thanks again for taking the time to rate and comment.
Velva
This would make great weekday meal! I am always looking for healthy dishes during the week. Thanks.
Velva
Neil
Thanks Velva! Yes this is a great weekday meal. Even better if you have the time to make your own home made pesto sauce. Thanks so much for the comment and your rating! Hope you get a chance to make this! 🙂