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Baked Ziti with Pea-and-Arugula Pesto

Baked Ziti with Pea-and-Arugula Pesto

Nutrition Facts
  • cal. (kcal) 431
Baked Ziti with Pea-and-Arugula Pesto
  • Makes: 8 servings
  • Prep: 15 mins
  • Total Time: 1 hr 15 mins
  • Carb Grams Per Serving: 46


  • 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.

Nutrition Information

Servings Per Recipe: 8
PER SERVING: 431 cal., 21 g total fat (6 g sat. fat), 420 mg sodium, 46 g carb. (1 g fiber), 15 g pro.