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    Home » Hunger

    One Pan Pasta with Pesto & Blistered Tomatoes

    By Lauren on October 4, 2021, Updated May 12, 2022 1 Comment

    Jump to Recipe Print Recipe
    collage of pesto pasta photos
    cavatappi pasta with pesto, tomatoes, and burrata on a plate
    overhead of pasta on a plate next to a pan of pasta
    cavatappi pasta with pesto, tomatoes, and burrata on a plate

    Looking for a dinner you can just throw in a pan and be done with it? This one pan pasta is it! Blistered tomatoes, salty prosciutto, fresh pesto, and creamy burrata join forces with corkscrew pasta all cooked in the same pan and ready to feed a crowd.

    cavatappi pasta with pesto, tomatoes, and burrata on a plate

    I never fully appreciated the simplicity and true bliss of a one pan meal until now. With two small kids out of the baby stage with opinions and after-school activities, having prep and clean up be a breeze is so clutch.

    This pesto pasta is hitting all the right stops and you'll have plenty to serve up for the whole family.

    overhead of cooked pesto pasta in one pan with a spoon

    Ingredients & Substitutions

    One of the greatest things about a one pan pasta is that it's customizable. So if your family isn't huge on pesto, you can mix in some tomato sauce. Or if your family likes it a little creamy, add a little heavy cream.

    Here's what you'll need:

    • one box of pasta (cavatappi is our favorite)
    • pesto sauce - I used this spinach and pecan pesto, you can use fresh or store bought!
    • prosciutto
    • cherry tomatoes
    • burrata - or any other melty mozzarella type cheese!
    spoon scooping pasta out of a white baking dish
    side angle of pesto pasta on a plate

    To add in some lean protein, make it a one pan pesto chicken pasta! Just grab some roasted chicken, leftover chicken, or the premade grilled and sliced you can grab at the store and toss it in with the sauce.

    If you're relying mostly on pantry ingredients, try substituting sun-dried tomatoes for cherry tomatoes.

    I would not recommend substituting chickpea pasta for a one pan meal because it absorbs water differently. You can always just make this pasta on the stove top and by cooking the chickpea pasta separately and then combining all the ingredients.

    overhead of one pan pasta served on two plates

    When it comes to the cheese, I just love the creaminess of burrata, but honestly, any type of mozzarella will fit perfectly.

    If you would like the gooey cheese laced throughout like in this sausage and pepper pasta, substitute diced whole milk mozzarella and stir it in halfway through. You can use ½ a block - 8 ounces - or the whole thing if you want lots of cheese (who doesn't though, right?)

    How to make one pan pasta with pesto & tomatoes

    Be prepared to relax soon, because the prep for this takes just minutes!

    step by step photo collage
    1. Set your oven to broil and coat the tomatoes and prosciutto with olive oil. Season with salt and pepper then broil to crisp the prosciutto and blister the tomatoes.
    2. After broiling the tomatoes to blister them, you'll want to set the oven to bake at 400°F. Remove from the pan from the oven and add the pasta, water, and pesto. Mix to combine.
    3. Spray or drizzle aluminum foil with oil and carefully cover the pan (it may still be hot from the broiling!) Bake the pasta for 25 minutes covered, remove the foil and stir the pasta, bake from another 30 minutes uncovered. If choosing to use whole milk mozzarella instead of burrata, stir it into the pasta with about 20 minutes to go.
    4. Break the burrata over the hot pasta and serve right away. Optional: drizzle a little extra pesto over the cooked pasta for a pop of color and sprinkle with red pepper flakes for a some heat!

    That's all she wrote friends. Easy peasy, delicious dinner ready with minimal effort. Bonus points if you can toss your baking dish in the dishwasher and not have to wash anything.

    If you're in the mood for more crowd pleasing pastas, try these tried and true winners!

    • Cheesy Sausage and Peppers Pasta Bake
    • Ricotta Stuffed Shells with Sausage Marinara
    • Butternut Squash Pasta with Brown Butter Sage
    • Homemade Basil Pasta with Garlic Brown Butter

    If you make this recipe please let me know in the comments and leave a star rating on the recipe card! Thank you for your support!

    one pan pasta served up on two plates side by side

    One Pan Pasta with Tomatoes & Pesto

    One pan pasta is always a win in our house! A quality, flavor packed meal with little prep and easy clean up. The bright pesto, blistered tomatoes, and gooey cheese are the crowd pleasers for our family.
    5 from 2 votes
    Print Pin SaveSaved! Rate
    Course: Main Course, Pasta
    Cuisine: Italian
    Keyword: one pan meal, one pan pasta, one pan pesto pasta
    Prep Time: 10 mins
    Cook Time: 1 hr
    Total Time: 1 hr 10 mins
    Servings: 8 servings
    Calories: 482kcal
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    Ingredients

    • 3 cups cherry tomatoes (whole)
    • 6 slices prosciutto (about 3 ounces)
    • 2 tablespoons olive oil
    • 1 box cavatappi pasta (16 ounces)
    • 2 ½ cups water
    • 1 cup pesto (homemade or store bought)
    • ⅓ cup parmesan cheese
    • 8 ounces burrata cheese
    • salt and pepper (for seasoning)

    Optional Garnish

    • ⅓ cup pesto
    • ½ teaspoon red pepper flakes

    Instructions

    • Set the oven to broil on high. In a 9x13 or large deep sided pan, tear the prosciutto into pieces and drizzle the tomatoes and prosciutto with olive oil. Season with salt and pepper. Broil about 5 to 7 minutes until the tomatoes are blistered and the prosciutto is crisp.
    • Preheat the oven to 400°F. In the same pan, combine the pasta, water, and pesto sauce. Season with salt and pepper. Sprinkle parmesan cheese over the top.
    • Lightly oil the non-shiny side of aluminum foil and cover the pan oil side down. Bake for 25 minutes covered. Remove the foil and stir the pasta. Return to the oven and bake for another 30 minutes uncovered.
    • After cooking, stir again and top with torn pieces of burrata. Optional: dot the top with extra pesto and sprinkle red pepper flakes for a bright green color and pop of heat.

    Notes

    • For a gooey, cheese laced pasta, stir in diced whole milk mozzarella halfway through the baking when you remove the foil.  Use between 8 and 16 ounces depending on how cheesy you want it.
    • For a vegetarian version, substitute vegan pesto, romano cheese, and your favorite non-dairy cheese.
    • If topping with shredded mozzarella cheese, wait until the pasta is almost done cooking (about 15-20 minutes left).
    • Be sure to stir the pasta halfway through baking so the pasta cooks evenly.

    Nutrition

    Calories: 482kcal | Carbohydrates: 47g | Protein: 16g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 410mg | Potassium: 263mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1131IU | Vitamin C: 13mg | Calcium: 270mg | Iron: 1mg

    '

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    Comments

    1. Lea says

      October 09, 2021 at 9:10 pm

      5 stars
      So yummy!! Loved the tomatoes paired with the pesto. This was a hit with my family!

      Reply

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    Hi, I'm Lauren! This is my slice of the internet to share seasonally-inspired recipes. I live in the heart of New England with my husband, two kiddos, English bulldog and our two local restaurants. Life is busy AND delicious!

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    Hi, I'm Lauren! This is my slice of the internet to share seasonally-inspired recipes. I live in the heart of New England with my husband, two kiddos, English bulldog and our two local restaurants. Life is busy AND delicious!

    More about me →

    Trending Recipes

    • Low-Calorie Spicy Thai Peanut Dressing
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