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A vegan pasta bake with tomatoes and pesto in a white bowl

Baked Sun-Dried Tomato Pesto Noodles and Zoodles

Vegan pasta bake filled with greens packed pesto, sun dried tomatoes and zoodles for an all in one meal!
Course Main Course
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword pesto pasta, vegan pasta bake
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings (9 x 13 pan)
Calories 665kcal
Author Sophia DeSantis


  • 16 ounces gluten free fusilli noodles or pasta of choice
  • 3 medium sized zucchinis about 6 inches
  • Spinach Tahini Pesto
  • 1 cup chopped sundried tomatoes dried or in water (I use the dried ones in a bag)
  • 10 partially cooked Kale & Lentil Balls optional for added layer of flavor (use 1/2 the recipe)
  • Hemp Almond Parmesan optional for added layer of flavor


  • Preheat oven to 350°F (180°C)
  • If using the Kale & Lentil Balls, follow recipe and make half to get 10 balls. When baking, only bake for half the time, 10 to 15 minutes. Set aside to cool.
  • Cook pasta according to directions, but cook 1 minute less than done. Since it will be baking you don’t want the noodles to overcook. Drain and place in a large bowl. SAVE SOME PASTA WATER (about 1/2 cup) if you want to add to the dish if you like a "wetter/saucier" bake. I prefer mine not too wet so I did not add any but a few people have and liked it that way.
  • Meanwhile, make the Spinach Tahini Pesto and Hemp Almond Parmesan if you haven’t made it ahead of time. Set aside.
  • Wash the zucchini. Using a spiralizer, make zucchini noodles out of the zucchini. I use the flat thin blade versus the spaghetti like blade. 
  • Make sure you stop and break the sting of noodles as you go or cut them down a bit after so you don’t have one long zucchini noodle. If you don’t have a spiralizer, you can also cut the zucchini into flat thin noodle like slices. Add the zucchini noodles to the bowl with the pasta.
  • Pour pesto into the bowl. Chop sun-dried tomatoes and add to the bowl.
  • Once cooled, crumble the Kale & Lentil Balls into the bowl. They may be slightly soft still since they were only partially cooked, but they will bake in with the dish. Mix everything well.
  • Pour the whole mixture into a 9 x 12 baking dish. Sprinkle with Hemp Almond Parmesan. Bake for 25 minutes. You can add more Hemp Almond Parmesan when serving. Enjoy!


  • You can use sun dried tomatoes in a jar just make sure they are packed in water if you want to keep this oil free.
  • The Kale & Lentil Balls and Hemp Almond Parmesan are optional, but give it a great extra flavor. I made it both ways and liked the added touch of flavor that they gave. But the dish is still amazing without them.
  • Tips to prep ahead: Make Spinach Tahini Pesto, Kale & Lentil Balls and Hemp Almond Parmesan. Spiralize zucchini.
  • Baby/toddler food idea: Steam zucchini and puree with pesto and Kale & Lentil Balls. Use liquid of choice to thin out to desired consistency. For toddler, cut into small pieces and serve.


Calories: 665kcal | Carbohydrates: 102g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 142mg | Potassium: 1326mg | Fiber: 6g | Sugar: 14g | Vitamin A: 535IU | Vitamin C: 37.1mg | Calcium: 54mg | Iron: 4.5mg