Easy Italian Summer Pasta Bake
An easy summer pasta bake inspired by the colors of Italy’s flag and some of its most beloved ingredients — the kind of meal that feels like a little getaway any night of the week. This dish is packed with nutty, salty pistachio pesto, juicy roasted cherry tomatoes, tender pasta, buttery olive oil and garlic flavors, and creamy feta cheese. It’s fresh, cozy, flavorful, and incredibly easy to throw together.
Thanks so much for stopping by! If you make this Pasta Bake, have any questions, or just want to say hi, leave a comment below — I always love hearing from you!
Red, white, and green — no it’s not Christmas, but an Italian-inspired summer pasta bake celebrating classic flavors often found in Italian cooking. I wanted this recipe to feel like a simple and authentic little pasta dish featuring sweet cherry tomatoes, pistachios (a favorite in both sweet and savory recipes), lots of extra virgin olive oil, garlic, pasta, and fresh basil blended into a bright pesto sauce.
I even used Italian olive oil we picked up on a trip to Rome last year, which made it feel extra special and nostalgic while cooking. Totally not necessary, of course, but a fun little touch if you happen to have one you love on hand. The garlic powder here is used for convenience and easy flavor, and honestly, it works perfectly in this recipe.
This pasta bake is basically the perfect foodie staycation. You get to enjoy both comforting and fresh flavors while bringing a little taste of Italy into your own kitchen. Traveling is amazing, but when we can’t hop on a plane to somewhere beautiful and inspiring, creating meals like this can still make dinner feel special and memorable. Plus, so adventurous!
I made this recipe so your summer could have just a little more Italy in it. It’s fresh, nutty, sweet, saucy, and delicious served with crusty bread, rolls dipped in olive oil, roasted or steamed broccoli, grilled vegetables, or really anything you love alongside pasta night.
I hope you enjoy it, and if you make it, I’d love to hear how you served it in the comments below!
Helpful Italian Pasta Bake Notes
The reason we start by preheating the oven to 350°F is so the whole oven gets evenly warmed up first. That way, when it’s time to switch to broil, it heats up much faster without waiting through another long preheat. It saves time and helps everything cook more evenly too!
For the pistachio pesto, I leave the salt and pepper “to taste” because every brand of lightly salted pistachios can vary a little in saltiness. I want you to be able to adjust the seasoning based on your ingredients and personal preference so it tastes just right to you.
The roasted cherry tomatoes are one of my favorite parts of this recipe. They add little bursts of sweetness that pair so well with the rich, nutty pesto. If you love tomatoes, feel free to add extra for an even brighter and slightly sweeter pasta bake.
If feta cheese isn’t your favorite or you simply don’t have any on hand, parmesan works great sprinkled over the top. And if you want a more gooey, classic baked pasta feel, shredded mozzarella is delicious too.
Almost any pasta works here, which makes this recipe great for using whatever you already have in the pantry. I used ziti because it’s sturdy and the hollow center holds onto the pesto for extra flavor in every bite, but penne, rigatoni, or other pasta shapes all work well too!
Health Notes for this Recipe
🫒 Healthy Fats – The olive oil and pistachios provide heart-healthy unsaturated fats that support brain function, cholesterol balance, and overall heart health.
🌿 Fresh & Herby Antioxidants – Fresh basil and tomatoes contain antioxidants that help protect cells from oxidative stress and support overall wellness.
🍅 Vitamin A & C – Cherry tomatoes and basil provide vitamins A and C, which support immune health, skin health, and vision health.
💪 Iron – Pistachios, basil, and parmesan contribute small amounts of iron, which helps support energy production and oxygen transport in the body.
🦴 Calcium – Feta and parmesan cheese provide calcium to help support strong bones and teeth.
🌰 Plant-Based Protein – Pistachios add a boost of plant-based protein and nutrients that can help with fullness and satisfaction after your meal.
🍋 Bright, Fresh Ingredients – Lemon juice, basil, and tomatoes add freshness and flavor without relying heavily on processed ingredients or added sugars - just whole ingredients.
🍝 Balanced Comfort Meal – This recipe combines carbohydrates, healthy fats, and protein for a satisfying and well-rounded meal with everything you need.
Ingredients:
Pasta Bake
Ziti pasta (or penne)
Cherry tomatoes
Olive oil
Sea salt
Garlic powder
Feta cheese
Homemade Pistachio Pesto
Fresh basil
Olive oil
Parmesan cheese
Pistachios
Lemon juice
Garlic powder
Salt and black pepper
Step-by-Step Instructions For This Pasta
Step 1
Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with olive oil. Set aside.
Step 2
Bring a large pot of water to a boil. Cook the pasta until al dente according to package instructions, about 10 minutes. Drain and set aside.
Step 3
While the pasta cooks, make the pistachio pesto. Add the basil, olive oil, parmesan cheese, pistachios, lemon juice, and garlic powder to a blender or food processor. Blend until smooth. Season with salt and black pepper to taste, then pulse a few more times to combine.
Step 4
Add the cherry tomatoes, olive oil, garlic powder, and sea salt to the prepared baking dish. Toss everything together until the tomatoes are evenly coated.
Step 5
Switch the oven to 400°F (205°C) broil. Broil the tomatoes for 8–10 minutes, until softened, juicy, blistered, and lightly charred.
Step 6
Add the cooked pasta to the baking dish with the roasted tomatoes. Pour the pistachio pesto over the top and stir until everything is evenly coated and combined.
Step 7
Sprinkle the crumbled feta cheese evenly across the top of the pasta bake.
Step 8
Turn the oven back to 350°F (175°C) bake. Cover the dish with foil and bake for 10 minutes.
Step 9
Remove the foil and switch the oven to 500°F (260°C) broil for 2–4 minutes, until the top is lightly golden and bubbly. Keep a close eye on it so it doesn’t burn.
Step 10
Let the pasta bake cool slightly before serving. Enjoy with bread, vegetables, fruit, or any favorite sides!
- 1 lb. (16 oz.) ziti pasta (penne works too)
- 2 cups (16 oz.) cherry tomatoes
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon garlic powder
- 1 cup crumbled feta cheese
- 2 cups packed fresh basil
- ½ cup olive oil
- ½ cup finely grated parmesan cheese
- ¼ cup pistachios, shelled and lightly salted
- 1 tablespoon lemon juice
- ¼–½ teaspoon garlic powder
- Salt and black pepper, to taste
- 450g ziti pasta (penne works too)
- 450g cherry tomatoes
- 15 ml olive oil
- 1.5g sea salt
- 1.5g garlic powder
- 150g crumbled feta cheese
- 50g packed fresh basil
- 120 ml olive oil
- 50g finely grated parmesan cheese
- 35g pistachios, shelled and lightly salted
- 15 ml lemon juice
- 1.5–3g garlic powder
- Salt and black pepper, to taste
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with olive oil. Set aside.
- Bring a large pot of water to a boil. Add the pasta and cook until al dente according to package instructions, about 10 minutes. Drain once cooked.
- While the pasta cooks, prepare the pistachio pesto. In a blender or food processor, combine the basil, olive oil, parmesan cheese, pistachios, lemon juice, and garlic powder. Blend until smooth and combined. Season with salt and black pepper to taste.
- Add the cherry tomatoes, 1 tablespoon olive oil, ¼ teaspoon garlic powder, and ¼ teaspoon sea salt to the prepared baking dish. Toss until evenly coated.
- Turn the oven to 400°F (205°C) broil. Broil the tomatoes for 8–10 minutes, until softened, juicy, blistered, and lightly charred.
- Remove the tomatoes from the oven. Add the cooked pasta and pistachio pesto to the baking dish and stir until evenly coated and combined.
- Sprinkle the crumbled feta cheese evenly over the top of the pasta bake.
- Return the oven to 350°F (175°C) bake. Cover with foil and bake for 10 minutes.
- Remove the foil and switch the oven to 500°F (260°C) broil for 2–4 minutes, until lightly golden on top. Watch carefully to avoid burning.
- Remove from the oven and allow the pasta bake to cool slightly before serving. Enjoy!
- The roasted cherry tomatoes add sweet, juicy flavor that pairs perfectly with the nutty pesto, add more if you wish.
- Ziti works especially well because the hollow center holds onto the pesto, but almost any pasta shape can be used.
- If feta is not your favorite, parmesan or shredded mozzarella are both delicious substitutes.
- Adjust the salt and pepper in the pesto to taste depending on how salty your pistachios are.
*Percent Daily Values are based on a 2,000 calorie diet.
| Nutrient | Amount | % Daily Value |
| Calories | ~360 | 18% |
| Protein | ~11g | 22% |
| Carbohydrates | ~37g | 12% |
| Fat | ~19g | 24% |
| Fiber | ~2g | 7% |
| Sugar | ~3g | — |
| Sodium | ~330mg | 14% |
