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Baked Pesto Bucatini with Burst Tomatoes

This baked pesto pasta is made with bucatini and burst tomatoes. Lots of cheese, crunchy breadcrumbs and fresh basil. Delicious!
4.91 from 10 votes
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burst tomatoes

  • 2 cups cherry tomatoes
  • 1 tablespoon olive oil
  • pinch salt and pepper


  • 2 cups packed fresh basil
  • ½ cup finely grated parmesan cheese
  • ¼ cup pine nuts, toasted
  • 3 garlic cloves
  • pinch of crushed red pepper
  • salt and pepper
  • 2/3 cup extra virgin olive oil


  • 1 pound bucatini
  • 2 cups freshly grated mozzarella or provolone cheese
  • ¼ cup seasoned panko bread crumbs
  • fresh basil, for serving


  • Preheat the oven to 400 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
  • Place the tomatoes on a baking sheet and toss with the olive oil, salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are just bursting.
  • While the tomatoes are in the oven, bring a pot of salted water to a boil for the pasta. Cook the pasta according to the directions.
  • Make the pesto! Place the basil, parmesan, pine nuts, garlic, red peppers flakes and a pinch of salt and pepper in the bowl of your food processor or blender. Pulse until small pieces remain. Blend while streaming in the olive oil until combined.
  • Toss the pasta with the pesto and place it in the 9x13 dish. Toss in the burst tomatoes and almost all of the cheese, reserving a bit for the top. Sprinkle the top with the remaining cheese and the breadcrumbs. Bake for 20 minutes, or until cheesy and warm and golden.
  • Remove and sprinkle with fresh basil. Serve!

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