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Creamy Tomato Pesto Fusilli Bake Recipe

Creamy Tomato Pesto Fusilli Bake recipe


This is a yummy pasta dish with a twist. We mix fusilli noodles with a creamy tomato sauce and bake it with cheese on top. It's warm, gooey, and full of flavor. You'll love the melted cheese and the tasty sauce in every bite!


400 g Fusilli Pasta
30 g Pine Nuts
60 g Fresh Spinach
40 g Unsalted Butter
2 Tbsp All-Purpose Flour
480 ml Whole Milk
150 g Shredded Mozzarella Cheese
30 g Panko Breadcrumbs
1 Tsp Dried Oregano
200 g Shredded Cheddar Cheese
2 Tbsp Tomato Paste
1 Tsp Garlic Powder
Salt to taste
Black Pepper to taste


Preheat your oven to 190°C (375°F).
In a large pot, boil the fusilli pasta in salted water until it is al dente, about 8 minutes, then drain.
While the pasta is cooking, toast the pine nuts in a dry pan over medium heat until golden, then set aside.
In the same pan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly.
Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens, about 5 minutes.
Stir in the tomato paste, garlic powder, oregano, salt, and pepper into the sauce. Cook for another 2 minutes.
Remove the sauce from heat and mix in half of the shredded mozzarella and cheddar cheese until melted and smooth.
Combine the cooked pasta with the creamy tomato sauce and fresh spinach, then transfer to a baking dish.
Top the pasta with the remaining mozzarella and cheddar cheese, then sprinkle with panko breadcrumbs and toasted pine nuts.
Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown on top.
Let it cool for a few minutes before serving. Enjoy your creamy tomato pesto fusilli bake!

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