Creamy St. Patrick’s Green Pesto Pasta Bake Easy Festive Dinner Recipe

Let me set the scene: You walk into the kitchen, and there’s this vibrant, herbaceous aroma swirling through the air—basil, garlic, maybe a hint of toasted pine nuts. The oven’s warmth hits your face, and you catch a glimpse of bubbling cheese turning golden at the edges, nestled around pasta shells bathed in the creamiest, brightest green sauce you’ve ever seen. That’s the moment I knew this Creamy St. Patrick’s Green Pesto Pasta Bake was something special—like, “pause and close your eyes” special.

The first time I made it, I was on a mission to create something festive for St. Patrick’s Day, but honestly, I didn’t want to serve up just green beer and cupcakes (again). I wanted a dish that felt both comforting and a little magical, with a pop of color that would make anyone do a double take. I remember pulling it out of the oven, the cheese stretching as I scooped, and my kids crowding around, asking, “Is it really that green?!”

This recipe takes me back to cozy family dinners when I was knee-high to a grasshopper, gathered around a casserole bubbling away on a chilly spring night. My husband still laughs about the time he caught me “testing the cheese pull” three times in a row (all in the name of research, of course). Honestly, I wish I’d thought of this years ago—it’s the kind of pasta bake that makes weeknights feel like a celebration.

You know what really sold it for me? The way everyone—kids, picky eaters, and my skeptical Irish uncle—went back for seconds. Whether you’re looking to brighten your holiday table, sneak in more greens, or just want something that feels like a warm hug, you’re going to want to bookmark this Creamy St. Patrick’s Green Pesto Pasta Bake. It’s become a staple for our family gatherings and a Pinterest favorite for good reason. Comfort food, but make it festive (and a little bit cheeky)!

Why You’ll Love This Creamy St. Patrick’s Green Pesto Pasta Bake

After many rounds of taste-testing and a few “oops, too much garlic” moments, I can confidently say this bake is a game-changer. Whether you’re a busy parent, a holiday host, or just a pasta fanatic like me, here’s why you’ll fall in love:

• Quick & Easy: Comes together in about 40 minutes—just enough time to prep a salad or sip a glass of wine while it bakes.
• Simple Ingredients: Pantry staples meet fresh herbs and spinach for a sauce that’s both flavorful and fuss-free.
• Perfect for Celebrations: The bright green color is a true showstopper—ideal for St. Patrick’s Day, spring brunches, or any time you want to wow your guests.
• Crowd-Pleaser: Kids love the cheesy goodness, adults appreciate the fresh pesto twist, and everyone gets a serving of greens without even noticing.
• Unbelievably Delicious: The creamy, pesto-kissed sauce hugs each piece of pasta, with gooey mozzarella and a hint of tang from parmesan. Pure comfort, pure joy.

So, what makes this pasta bake stand out from the typical casserole? It’s all about the sauce. I blend spinach with basil pesto, ricotta, and a splash of cream—so you get that show-stopping green without overpowering the classic Italian flavors. Plus, the baking step gives you those irresistible crispy cheese edges (you know the ones I mean).

If you’re like me, you want a recipe that’s both cozy and a little whimsical. This one checks every box. It’s not just good—it’s the kind of dish that makes you savor each bite. I’ve served it at casual family dinners and fancier potlucks, and it always gets rave reviews. And let’s face it, any recipe that sneaks in extra greens while still tasting like a cheesy dream is a win in my book.

The best part? You don’t have to be a seasoned chef. If you can boil pasta and stir a sauce, you’ve got this. It’s forgiving, flexible, and truly feels like a celebration on every plate.

What Ingredients You Will Need

This Creamy St. Patrick’s Green Pesto Pasta Bake relies on a blend of fresh and pantry ingredients to create bold flavor and a stunning green hue. Most items are easy to find—many are probably already hanging out in your kitchen! Here’s what you’ll need:

• Pasta: 12 ounces (340g) short pasta like rigatoni, penne, or shells (choose your favorite for scooping up sauce)
• Baby Spinach: 4 cups (120g), packed (this boosts the green color and nutrition)
• Basil Pesto: 1/2 cup (120ml)—store-bought is fine, but homemade is even better. I love using a classic basil pesto or my favorite refrigerated brand for the freshest flavor.
• Whole Milk Ricotta Cheese: 1 cup (250g), for creaminess (use part-skim if you prefer lighter)
• Heavy Cream: 1/2 cup (120ml), makes the sauce luscious (swap with half-and-half for less richness)
• Shredded Mozzarella Cheese: 2 cups (225g)—for that signature cheese pull (I recommend whole milk mozzarella for meltiness)
• Freshly Grated Parmesan Cheese: 1/2 cup (50g), adds umami and a salty kick
• Garlic: 2 large cloves, minced (roasted garlic works for a milder, sweeter flavor)
• Lemon Zest: 1 teaspoon (from about half a lemon), brightens up the sauce
• Salt & Freshly Ground Black Pepper: To taste—start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust
• Olive Oil: 1 tablespoon (15ml), for sautéing and a drizzle on top
• Optional Toppings:
  • Toasted pine nuts (for crunch)
  • Extra basil leaves (for that Pinterest-worthy finish)
  • Red pepper flakes (if you like a little heat)

Ingredient Tips:

• For gluten-free: Use gluten-free pasta—my family likes the chickpea-based ones for extra protein.
• For dairy-free: Substitute ricotta and mozzarella with your favorite plant-based cheeses and swap the cream for unsweetened oat or cashew cream.
• Homemade pesto always feels special, but in a pinch, fresh store-bought works just fine (just check for good olive oil and lots of basil in the ingredients list).
• To boost the green even more, toss in a handful of fresh parsley or arugula with the spinach.

Honestly, this is one of those recipes where you can swap in what’s on hand—just don’t skip the greens or the cheese. They’re the secret to that signature festive flavor.

Equipment Needed

You don’t need a fancy kitchen setup to make this Creamy St. Patrick’s Green Pesto Pasta Bake. Here’s what I use (and my favorite workarounds):

• Large Pot: For boiling pasta (an 8-quart works well, but any big pot will do)
• Colander: For draining pasta—if you don’t have one, just use a slotted spoon
• Blender or Food Processor: For blending the spinach, pesto, ricotta, and cream into a silky sauce. A stick blender works in a pinch, but a regular blender makes it ultra-smooth.
• Large Mixing Bowl: To combine the pasta and sauce
• 9×13-inch (23x33cm) Baking Dish: For baking. If you’re feeding a smaller crowd, two 8×8-inch (20x20cm) pans work too—one for now, one to freeze!
• Oven Mitts: Don’t burn your hands (I’ve done it, and it’s no fun)
• Measuring Cups & Spoons: For accuracy, though “a good handful” can work in a pinch
• Wooden Spoon or Silicone Spatula: For mixing (I swear by my old wooden spoon—it’s seasoned with years of pasta bakes!)

If you don’t own a blender, you can finely chop the spinach and stir everything together for a more rustic sauce. I’ve done it in a pinch and it’s still delicious—just not as creamy green. Also, if budget’s a concern, basic glass or ceramic baking dishes work just as well as fancy ones. Just grease them lightly for easy cleanup (learned that lesson the hard way!).

How to Make Creamy St. Patrick’s Green Pesto Pasta Bake

1. Preheat and Prep:
   
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23x33cm) baking dish with a drizzle of olive oil or non-stick spray.
2. Cook the Pasta:
   
   Bring a large pot of salted water to a boil. Add 12 ounces (340g) of your chosen pasta and cook for 1-2 minutes less than package directions (about 8 minutes for rigatoni—pasta should be just under al dente).
   
   Tip: The pasta will finish cooking in the oven, so don’t overcook it here! Drain well and set aside.
3. Blend the Green Sauce:
   
   In a blender or food processor, combine 4 cups (120g) baby spinach, 1/2 cup (120ml) basil pesto, 1 cup (250g) ricotta, 1/2 cup (120ml) heavy cream, 2 garlic cloves, and 1 teaspoon lemon zest. Add a pinch of salt and pepper.
   
   Blend until the mixture is completely smooth and bright green. If it’s too thick, add a splash more cream or milk.
   
   Sensory cue: It should look like a thick, creamy smoothie—don’t worry, it’ll taste way better than it looks right now!
4. Mix Pasta & Sauce:
   
   In a large mixing bowl, toss the drained pasta with the green pesto sauce. Stir in 1 cup (112g) of the shredded mozzarella and 1/4 cup (25g) parmesan.
   
   Make sure every piece of pasta is coated—this is where the magic happens.
5. Assemble the Bake:
   
   Pour the pasta and sauce mixture into your prepared baking dish.
   
   Sprinkle the remaining 1 cup (112g) mozzarella and 1/4 cup (25g) parmesan evenly over the top.
   
   Drizzle with 1 tablespoon (15ml) olive oil to help the cheese brown.
6. Bake:
   
   Place the dish in the oven and bake for 22-25 minutes, until the cheese is bubbling and golden brown at the edges.
   
   For extra browning, broil for 1-2 minutes—but watch closely so it doesn’t burn!
   
   Sensory cue: You’ll know it’s done when the kitchen smells amazing and the top is lightly crisp.
7. Rest & Serve:
   
   Let the bake cool for 5-10 minutes before serving (this makes it easier to slice and serves up prettier).
   
   Garnish with fresh basil, toasted pine nuts, or a sprinkle of red pepper flakes if you like a little zing.

Troubleshooting Tips:

• If your sauce looks separated, blend again—it should come together with a little patience.
• If the top is browning too quickly, loosely cover with foil for the last 10 minutes of baking.
• For extra creaminess, stir in an extra spoonful of ricotta before baking.

Honestly, the hardest part is waiting for it to cool enough to dig in!

Cooking Tips & Techniques

Here’s what I’ve learned after making this Creamy St. Patrick’s Green Pesto Pasta Bake more times than I can count (and sometimes messing it up!):

• Use Fresh Spinach: It blends smoother and tastes brighter than frozen. If you must use frozen, thaw and squeeze out all excess water—otherwise, the bake can turn out watery.
• Don’t Overcook the Pasta: Since it’ll soak up sauce in the oven, undercooking by a minute or two guarantees you won’t end up with mushy noodles.
• Cheese Choice Matters: Whole milk mozzarella melts beautifully and gives you that classic stretch. Pre-shredded works in a pinch, but freshly shredded melts smoother (and tastes better).
• Blending the Sauce: If your blender jams up, add more cream or a splash of milk, and pulse until smooth. You want a pourable, not soupy, consistency.
• Layer the Cheese: Don’t mix all the cheese in at once—layering some on top creates that bubbly, golden crust everyone loves.
• Make Ahead: Assemble the bake up to a day in advance, cover, and refrigerate. Bring to room temperature before baking, adding 5 extra minutes to the time if needed.
• For a Crispy Top: Broil for a minute at the end (but never walk away—ask me how I learned that one!).

Common mistakes? I’ve over-salted when using a particularly tangy pesto, and I’ve forgotten to undercook the pasta (the result was still tasty, just a little soft). If you find the sauce too thick, thin with extra cream. If it’s too thin, add a spoonful more ricotta. Cooking is forgiving—taste and adjust as you go!

For multitasking, I usually blend the sauce while the pasta cooks and shred the cheese while everything bakes. It’s a rhythm that works. And for consistency, always measure your cheese and pesto (I’ve gotten wild with “eyeballing” before and ended up with too much sauce—oops). With these tricks, yours will turn out perfect every time.

Variations & Adaptations

This Creamy St. Patrick’s Green Pesto Pasta Bake is a chameleon—easily adapted for different tastes, seasons, or dietary needs. Here are some of my favorite twists:

• For Gluten-Free: Swap in your favorite gluten-free pasta (chickpea, corn, or brown rice all work great). Just undercook by 2 minutes before baking, as gluten-free varieties soften faster.
• For Dairy-Free/Vegan: Use plant-based ricotta and mozzarella, and swap heavy cream for unsweetened cashew or oat cream. Opt for a vegan pesto (most store-bought versions are cheese-free, but check labels just in case).
• Seasonal Veggies: Add 1 cup (150g) blanched peas, chopped asparagus, or sautéed zucchini for a spring vibe. In summer, try chopped cherry tomatoes or roasted peppers for sweetness and color.
• Protein Add-Ins: Stir in cooked shredded chicken, Italian sausage, or canned white beans for extra heartiness.
• Different Cheeses: Swap mozzarella for fontina or provolone for a richer flavor, or add a handful of sharp cheddar for a little bite.
• Nut-Free Pesto: Use sunflower seeds instead of pine nuts, or make a nut-free pesto with more basil and olive oil.

Personally, I love making this with arugula and parsley when basil is pricey. It gives a peppery twist that’s just as festive! And if you want to switch up the pasta, jumbo shells stuffed with the green ricotta mixture are a fun, kid-approved variation. No matter how you riff, the spirit of the dish—creamy, green, and joyful—shines through.

Serving & Storage Suggestions

This pasta bake is best served hot, straight from the oven—when the cheese is gooey and the edges are a bit crisp. I like to garnish with extra basil, a handful of toasted pine nuts, and a sprinkle of parmesan for that “wow” factor. If you’re making it for a potluck or party, let it cool for about 10 minutes so it holds its shape when sliced.

Pair it with a simple green salad tossed in lemon vinaigrette, or roasted carrots for a colorful plate. For a festive St. Patrick’s Day meal, serve with Irish soda bread and a cold glass of sparkling water or white wine.

To store leftovers: Cover and refrigerate for up to 4 days. The flavors deepen overnight—honestly, it tastes even better on day two! For longer storage, freeze individual portions in airtight containers for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through (cover with foil to prevent drying), or zap in the microwave for a quick lunch.

If the sauce thickens in the fridge, add a splash of milk or cream before reheating to bring back the creaminess. This bake holds up well—perfect for meal prep or lunchboxes!

Nutritional Information & Benefits

Here’s the lowdown on what you’re eating: Each serving (about 1/8 of the pan) has roughly 350-400 calories, with 16g protein, 18g fat, and 35g carbs (depending on your pasta and add-ins). It’s packed with Vitamin A and C from the spinach and basil, plus calcium and protein from the cheese and ricotta.

This Creamy St. Patrick’s Green Pesto Pasta Bake is naturally vegetarian, and it’s easy to adapt for gluten-free or dairy-free diets. It does contain nuts (in most pesto) and dairy, so check your labels if you have allergies in the family.

From a wellness perspective, I love that the greens are blended right in—no picky eating battles! It’s comfort food that sneaks in a nutritional punch, making it a feel-good meal for everyone at the table.

Conclusion

If you’re craving something festive, cozy, and a little unexpected, this Creamy St. Patrick’s Green Pesto Pasta Bake is your ticket. It’s become a fixture in my kitchen—not just for St. Patrick’s Day, but anytime I want to share a little joy (and a lot of green) with family and friends.

Don’t be afraid to adjust the recipe for your crew—swap the cheeses, add more veggies, or make it vegan. The beauty is in making it your own! I keep coming back to this dish because it’s easy, adaptable, and always gets smiles around the table.

Give it a try, and let me know how you make it yours. Drop a comment below with your twists, or snap a photo and tag me on Pinterest. Here’s to green pasta bakes, happy bellies, and new family traditions—may your kitchen be filled with laughter and the scent of something truly special!

FAQs About Creamy St. Patrick’s Green Pesto Pasta Bake

Can I make this pasta bake ahead of time?

Absolutely! Assemble the whole bake, cover, and refrigerate for up to 24 hours before baking. Let it come to room temp for 20 minutes, then bake as directed (add 5 minutes if cold).

What’s the best pasta shape to use?

Short, sturdy shapes like rigatoni, penne, or shells work best—they hold the creamy sauce and bake up beautifully. Avoid long noodles, as they don’t layer as well in the dish.

Can I freeze this pasta bake?

Yes! Freeze the assembled, unbaked casserole (well wrapped) for up to 2 months. Thaw overnight in the fridge and bake until bubbly, or bake straight from frozen (add 20-25 minutes to the time, covering with foil).

How do I make it nut-free?

Use a nut-free pesto (like one made with sunflower seeds or pumpkin seeds) or make your own at home. The rest of the recipe is naturally nut-free!

Is there a way to make it lighter?

Sure thing—swap heavy cream for half-and-half or whole milk, use part-skim ricotta and mozzarella, and add extra spinach for more greens. It still tastes amazing!

Print