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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
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 665 kcal
Author Sophia DeSantis

Ingredients

  • 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
US Customary - Metric

Instructions

  1. Preheat oven to 350°F (180°C)

  2. 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.
  3. 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.
  4. Meanwhile, make the Spinach Tahini Pesto and Hemp Almond Parmesan if you haven’t made it ahead of time. Set aside.
  5. Wash the zucchini. Using a spiralizer, make zucchini noodles out of the zucchini. I use the flat thin blade versus the spaghetti like blade. 
  6. 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.
  7. Pour pesto into the bowl. Chop sun-dried tomatoes and add to the bowl.

  8. 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.
  9. 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!

Recipe Notes

Nutrition Facts
Baked Sun-Dried Tomato Pesto Noodles and Zoodles
Amount Per Serving
Calories 665 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 142mg 6%
Potassium 1326mg 38%
Total Carbohydrates 102g 34%
Dietary Fiber 6g 24%
Sugars 14g
Protein 15g 30%
Vitamin A 10.7%
Vitamin C 45%
Calcium 5.4%
Iron 24.8%
* Percent Daily Values are based on a 2000 calorie diet.