Pesto & courgette pasta bake

Pesto & courgette pasta bake

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(3 ratings)


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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level



Serves 4 - 5

A handful of ingredients go a long way in this hearty oven-baked supper- use your favourite pasta shape, but we like rigatoni, bows or macaroni

Nutrition and extra info

Additional info

  • after baking
  • Vegetarian
Nutrition info

Nutrition per serving (4)



  • 400g pasta shapes, try rigatoni, bows or macaroni
  • 190g jar or fresh tub of basil pesto
  • 500g tub half-fat crème fraîche
  • 550g courgettes, grated
  • 85g fresh breadcrumbs
  • olive oil, for drizzling

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  1. Heat oven to 180C/160C fan/gas 4. Cook the pasta for 1-2 mins less than the pack instructions say, so that it has a little more bite. Reserve a ladle of cooking water.
  2. Meanwhile, mix the pesto, crème fraîche and courgettes together. Add the pasta and stir well, adding a little of the reserved water to create a good sauce consistency. Taste and season.
  3. Tip the pasta and sauce into a baking dish and scatter over the breadcrumbs. Drizzle with a little olive oil and bake for 20 mins until the topping is crisp.

Recipe from Good Food magazine, August 2013

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samisweetheart12's picture
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I've made this several times and its becoming one of my favourites! I've made it with and without breadcrumbs (just added a little extra cheese!) And it's delicious either way! There's only 2 of us so I half the recipe and find there is enough for both of us for tea and an extra portion that I take to work for lunch the next day and have it cold which is really good too!

Huntspill1's picture

I cooked this yesterday as we have a glut of courgettes and it was lovely, definitely something I will do again. Portions are very generous

riversidebaking's picture

We halved the recipe for two of us (we had been to the gym, so were hungry!) really enjoyed it, except next time I'd throw some nuts in with the crumble

ourmaninparis's picture

We really enjoyed this recipe. Like the others we reduced the quantities: 200g pasta, 200g creme fraiche, 200g cougettes and only 3/4 jar of pesto so as not to hide the flavor of the cougettes. Kept the quantity of breadcumbs at 85g for the crispy topping.

kazmugs's picture

I halved the ingredients as am cooking for two people and actually used 150g pasta because 200g seemed too much. I added lots of black pepper, and mixed parmesan into the breadcrumbs.It still made a big portion! It was very tasty served on the side of sausages and fried asparagus. Definitely a keeper.

pollymg's picture
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Thought I was on to a winner with this recipe as we are overloaded with courgettes, but found it to be very bland, main flavour was the pesto. Needs garlic and fresh parmesan to bring it to life. Sorry, won't make again.

jackkkk's picture

You must have to be starving to eat this.Far to much pasta .Made this with half the ingredients and it would have been enough for four people.