introduction
why make this recipe
how to make Pesto Mozzarella Penne Pasta
Ingredients : Pasta: 12 oz penne pasta, Pesto: 1 cup fresh basil pesto, Cheese: 8 oz fresh mozzarella, diced, Parmesan: 1/2 cup grated Parmesan cheese, Olive Oil: 2 tablespoons extra virgin olive oil, Garlic: 2 cloves, minced, Salt: to taste, Pepper: to taste
Directions : Bring a large pot of salted water to a boil over high heat., Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes., While the pasta cooks, heat the olive oil in a large skillet over medium heat., Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it., Drain the pasta, reserving 1/2 cup of the pasta water., Add the drained pasta to the skillet with garlic, then stir in the pesto and reserved pasta water to create a creamy sauce., Fold in the diced mozzarella and grated Parmesan cheese, stirring until the cheese is melted and well combined., Season with salt and pepper to taste, then serve immediately.
how to serve Pesto Mozzarella Penne Pasta
how to store Pesto Mozzarella Penne Pasta
tips to make Pesto Mozzarella Penne Pasta
variation (if any)
FAQs (minimum three FAQ)
introduction
Pesto Mozzarella Penne Pasta is a quick, creamy pasta that hits the spot fast. This simple dish mixes fresh basil pesto with gooey diced mozzarella and grated Parmesan for a rich, cheesy sauce. If you like easy comfort food that still feels fresh, this one delivers. For a snack that matches the cheese vibe, try the tasty parmesan mozzarella bites for starters.
why make this recipe
- Quick & Easy: Ready in about 20 minutes from start to finish.
- Simple ingredients: Uses pantry staples and fresh pesto for big flavor.
- Comfort food: Creamy sauce and melted mozzarella make it cozy and filling.
- Great for guests: Looks and tastes like a treat without much work.
- Stands out because the reserved pasta water makes the pesto into a silky, clingy sauce that coats each penne piece.
Ingredients Needed
For the pasta
- 12 oz penne pasta (regular or whole wheat)
For the sauce
- 1 cup fresh basil pesto (store-bought or homemade)
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
For the cheeses
- 8 oz fresh mozzarella, diced into small cubes
- 1/2 cup grated Parmesan cheese
For seasoning
- Salt, to taste
- Black pepper, to taste
Note: For a veggie-forward plate, try a variation like this veggie pesto penne with added roasted vegetables.
How to Make Pesto Mozzarella Penne Pasta
- Bring a large pot of water to a boil and add a big pinch of salt. This seasons the pasta from the inside.
- Add the 12 oz penne and cook until al dente, usually 10–12 minutes. Check a minute before the lower time to avoid overcooking.
- While the pasta cooks, warm a large skillet over medium heat. Add 2 tablespoons olive oil. Heating the oil lets the garlic bloom without burning.
- Add the minced garlic to the skillet and sauté 1–2 minutes until it smells fragrant and turns lightly golden. Do not let it brown dark; burnt garlic tastes bitter.
- Before draining, scoop out and save 1/2 cup of the hot pasta water. The starchy water helps the pesto thin into a creamy sauce.
- Drain the pasta and add it straight to the skillet with the garlic. Pour in the pesto and a splash of the reserved pasta water. Stir to combine so the sauce becomes smooth and coats the pasta. Add more pasta water a tablespoon at a time if it seems too thick.
- Fold in the diced mozzarella and 1/2 cup grated Parmesan. Stir until the cheeses melt and the sauce looks glossy. Taste and season with salt and pepper. Serve right away while the cheese is soft and melty.
how to serve Pesto Mozzarella Penne Pasta
- Serve hot in shallow bowls so the sauce shows.
- Garnish with extra grated Parmesan, a drizzle of olive oil, or a few torn basil leaves for color.
- Pair with a crisp green salad or garlic bread to balance the richness.
how to store Pesto Mozzarella Penne Pasta
- Refrigerate: Cool to room temperature, then store in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over low heat with a splash of water or milk to loosen the sauce. Avoid high heat to keep the mozzarella from getting rubbery.
- Freezing is not ideal because the fresh mozzarella changes texture when frozen and thawed.
tips to make Pesto Mozzarella Penne Pasta
- Use fresh pesto when possible for bright basil flavor.
- Save pasta water—the starch helps the sauce cling.
- Dice the mozzarella small so it melts quickly and evenly.
- Taste before adding salt; Parmesan and pesto can be salty.
- For a smoother sauce, stir pesto with a little oil before adding to the pasta.
variation (if any)
- Add cooked chicken or shrimp for protein.
- Toss in roasted cherry tomatoes or wilted spinach for color and nutrients.
- Use burrata instead of mozzarella for a creamier finish—add it on top right before serving.
FAQs
Can I use jarred pesto?
Yes. Jarred pesto works well and saves time. Pick a good-quality brand for a fresher taste. If the pesto is thick, thin it with a little reserved pasta water before adding to the pasta.
How do I make this gluten-free?
Use a gluten-free penne and follow the same steps. Check that your pesto has no hidden gluten if using store-bought.
Why is the reserved pasta water important?
The hot pasta water contains starch that helps thin and bind the pesto into a silky sauce that sticks to the pasta. Without it the sauce may be too oily or clumpy.
Can I make this ahead of time?
You can cook the pasta and sauce slightly underdone, cool, and store separately. Finish by reheating and adding mozzarella just before serving for the best texture.
Conclusion
Pesto Mozzarella Penne Pasta is a fast, comfort-food winner that uses few ingredients for big flavor. The mix of basil pesto, melted mozzarella, and grated Parmesan creates a creamy, cheesy dish that feels special but is easy to make. If you liked this idea and want a version with chicken, check out Yellow Bliss Road’s creamy chicken pesto pasta recipe for more inspiration. If you try this recipe, please leave a comment and a star rating — and tell us what add-ins you used!
Print
Pesto Mozzarella Penne Pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and creamy pasta dish mixing fresh basil pesto with gooey mozzarella and grated Parmesan for a rich, cheesy sauce.
Ingredients
- 12 oz penne pasta
- 1 cup fresh basil pesto
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 8 oz fresh mozzarella, diced
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Drain the pasta, reserving 1/2 cup of pasta water.
- Add the drained pasta to the skillet with garlic, then stir in the pesto and reserved pasta water.
- Fold in the diced mozzarella and grated Parmesan cheese until melted and well combined.
- Season with salt and pepper to taste, then serve immediately.
Notes
For a veggie-forward plate, consider adding roasted vegetables. Fresh pesto gives the dish a vibrant flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg