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Baked Ziti with Pea-and-Arugula Pesto

Rated : 
 by 9 people
Makes: 8 servings Prep 15 mins Total Time 1 hr 15 mins View Nutrition Facts


  • 2 garlic cloves, coarsely chopped
  • 2 cups  arugula
  • 1 cup  frozen peas, thawed
  • 1/4 cup  pine nuts
  • 1/4 cup  plus 2 tablespoons grated Parmesan
  • 1 teaspoon  kosher salt
  • 1/2 teaspoon  black pepper
  • 1/3 cup  extra-virgin olive oil
  • 1 pound  uncooked ziti or penne, preferably whole-wheat
  • 8 ounces  fresh mozzarella, thinly sliced


1. Preheat the oven to 350 degrees . To make the pesto, pulse garlic, arugula, peas, pine nuts, cup Parmesan, salt and pepper in a food processor until combined, about 15 seconds. With the processor running, slowly add olive oil and process until pureed, adding water if necessary to thin out pesto.

2. In a large bowl, toss together pesto, ziti and 1/2 cup water. Spread half the ziti mixture in a 9-by-13-inch casserole dish and top with half the mozzarella. Pour 1/2 cup water over casserole, add remaining ziti mixture and top with remaining mozzarella. Pour 1 cup water over casserole, cover tightly with aluminum foil and bake 1 hour.

3. Remove foil and turn on the broiler. Sprinkle remaining Parmesan over casserole and broil 5 minutes, or until cheese is brown and bubbling.

Baked Ziti with Pea-and-Arugula Pesto
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What do you think? Rate this recipe!

vze23qhg wrote:

Tasty, but the whole wheat pasta was kind of hard. I think next time I'd probably cook it first for a bit. Maybe it needed more water. Not sure.

2/12/2014 08:44:02 PM Report Abuse

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