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Pesto Bucatini Pie

This pesto pasta pie is super delicious, satisfying and fun to eat! Bucatini is mixed with a cheesy filling and your favorite pesto and then baked until it comes together with the crunchiest outside. Serve alongside a salad and enjoy!
5 from 12 votes
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  • 1 pound bucatini pasta
  • 1 ½ cups whole milk
  • 1 cup grated parmigiano-reggiano cheese, plus extra for sprinkling
  • 3 large eggs, lightly beaten
  • 2 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1 pinch fresh ground black pepper
  • 8 ounces provolone cheese, freshly grated
  • 4 ounces mozzarella cheese, freshly grated
  • ¾ cup pesto, plus more for topping
  • fresh basil, for serving


  • Preheat the oven to 425 degrees F. Spray a 9-inch springform pan with nonstick spray. I also like to wrap the bottom edges in foil, just so nothing leaks out!
  • Cook the bucatini according to the pasta directions, shaving 1 to 2 minutes off the cook time so the pasta is al dente. Drain the pasta and let it cool slightly. You can give it a quick spritz of olive oil so it doesn’t stick together, if necessary.
  • In a large bowl, whisk together the milk with the parmesan, eggs, garlic, pepper, salt, 1 cup of the provolone and half of the mozzarella. Stir until combined. Stir in ½ cup of pesto. Add the cooked pasta to the bowl and toss well, until all the pieces of pasta are covered with the mixture. Transfer the pasta and cheese mixture to the springform pan. Sprinkle the remaining provolone and mozzarella on top. Drizzle more pesto on top too.
  • Bake the pie for 35 to 45 minutes, or until the cheese is golden and bubbly and the center is set.
  • Remove the pie and let it cool for 10 to 15 minutes. Gently release the spring form pan (use a sharp knife to cut down through any pieces stuck to the sides). Slice the pie into 6 or 8 wedges and serve immediately with more pesto, cheese for sprinkling and fresh basil.

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