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Baked Pesto Bucatini with Burst Tomatoes

This baked pesto pasta is made with bucatini and burst tomatoes. Lots of cheese, crunchy breadcrumbs and fresh basil. Delicious!

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 4 to 6 people
Course: Main Course
Cuisine: American

Ingredients

burst tomatoes
  • 2 cups cherry tomatoes
  • 1 tablespoon olive oil
  • pinch salt and pepper
pesto
  • 2 cups packed fresh basil
  • ½ cup finely grated Parmesan cheese
  • ¼ cup pine nuts, toasted
  • 3 garlic cloves
  • pinch of crushed red pepper
  • salt and pepper
  • 2/3 cup extra virgin olive oil
pasta
  • 1 pound Bucatini
  • 2 cups freshly grated mozzarella or provolone cheese
  • ¼ cup seasoned panko bread crumbs
  • fresh basil, for serving

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
  2. Place the tomatoes on a baking sheet and toss with the olive oil, salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are just bursting.
  3. While the tomatoes are in the oven, bring a pot of salted water to a boil for the pasta. Cook the pasta according to the directions.
  4. Make the pesto! Place the basil, parmesan, pine nuts, garlic, red peppers flakes and a pinch of salt and pepper in the bowl of your food processor or blender. Pulse until small pieces remain. Blend while streaming in the olive oil until combined.
  5. Toss the pasta with the pesto and place it in the 9x13 dish. Toss in the burst tomatoes and almost all of the cheese, reserving a bit for the top. Sprinkle the top with the remaining cheese and the breadcrumbs. Bake for 20 minutes, or until cheesy and warm and golden.
  6. Remove and sprinkle with fresh basil. Serve!