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.
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.
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!
- cherry tomatoes
- burrata - or any other melty mozzarella type cheese!
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.
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!
- 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.
- 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.
- 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.
- 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!
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 with Tomatoes & Pesto
- 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
- ⅓ cup pesto
- ½ teaspoon red pepper flakes
- 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.
- 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.