Pesto Mozzarella Penne Pasta is a quick, bright pasta dish that hits the spot fast. It mixes fresh basil pesto, soft mozzarella, and grated Parmesan with warm penne for a creamy, cheesy meal that feels like comfort in a bowl. If you want a simple side or snack, try these cheesy mozzarella onion rings for a fun pairing.
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 20 minutes from start to finish.
- Simple Ingredients: Uses pantry staples and fresh pesto for big flavor.
- Creamy & Cheesy: Melted mozzarella gives a soft, stringy texture; Parmesan adds a salty bite.
- Crowd-Pleaser: Great for weeknights, potlucks, or feeding friends.
- Stands Out: The reserved pasta water makes the pesto silky without cream, so it feels richer while staying light.
Ingredients Needed
- For the pasta:
- 12 oz penne pasta (use whole wheat or gluten-free if needed)
- For the sauce:
- 1 cup fresh basil pesto (store-bought or homemade)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- For the cheese:
- 8 oz fresh mozzarella, cut into small dice
- 1/2 cup grated Parmesan cheese
- Seasoning:
- Salt, to taste
- Black pepper, to taste
Note: Reserve 1/2 cup of the pasta cooking water to loosen the sauce.
How to Make Pesto Mozzarella Penne Pasta
- Bring water to a boil: Fill a large pot, add a generous pinch of salt, and heat over high until boiling. Salting the water seasons the pasta from the inside out.
- Cook the penne: Add the 12 oz penne and cook to package directions until al dente (usually 10–12 minutes). Al dente keeps the pasta firm and holds the sauce better.
- Heat the oil and garlic: While the pasta cooks, warm 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and cook 1–2 minutes until fragrant. Watch it closely so it doesn’t brown — burned garlic tastes bitter.
- Save pasta water: Before draining, scoop out and keep 1/2 cup of the hot pasta water. This starchy water helps create a smooth, silky sauce.
- Combine pasta and sauce: Drain the penne and add it straight to the skillet with garlic. Pour in 1 cup pesto and the reserved pasta water. Stir until the pasta is evenly coated and the sauce becomes creamy. If the sauce seems too thick, add a splash more pasta water.
- Add cheeses: Fold in the diced mozzarella and 1/2 cup grated Parmesan. Stir until the mozzarella softens and the Parmesan melts into the sauce. The mozzarella gives a soft, melty texture; the Parmesan adds depth.
- Season and serve: Taste and add salt and pepper as needed. Serve immediately so the mozzarella stays soft and stringy.
Mini-tip: If your pesto is very thick, mix it with a little olive oil before adding to the pasta so it spreads evenly.
How to Serve Pesto Mozzarella Penne Pasta
- Serve hot in shallow bowls with an extra sprinkle of grated Parmesan and a few basil leaves for color.
- Add a drizzle of olive oil and a crack of black pepper on top.
- For a complete meal, pair with a crisp salad or try a side like air-fryer cheesy tortilla garlic bread to soak up every last bit of sauce.
How to Store Pesto Mozzarella Penne Pasta
- Refrigerate: Cool to room temperature, place in an airtight container, and keep for up to 3 days. The mozzarella will firm up in the fridge.
- Reheat: Warm gently in a skillet over low heat with a splash of water or milk to loosen the sauce. Microwave in short bursts, stirring between, adding a little water if dry.
- Freeze: Not ideal because fresh mozzarella changes texture, but you can freeze leftovers up to 1 month. Thaw overnight in the fridge and reheat slowly.
Tips to Make Pesto Mozzarella Penne Pasta
- Use fresh pesto for the best bright basil flavor.
- Cut mozzarella small so it melts quickly and mixes evenly.
- Keep some extra pasta water on hand — it fixes a sauce that’s too thick.
- Don’t overcook the pasta; slightly firm bites hold sauce and texture better.
- Add a squeeze of lemon for a fresh lift if the dish feels too rich.
Variation
- Add cooked chicken or shrimp for protein. Toss in cherry tomatoes for brightness.
- For a creamier sauce, stir in 2–3 tablespoons of cream or mascarpone.
- Make it spicy with red pepper flakes or a drizzle of chili oil.
Conclusion
This Pesto Mozzarella Penne Pasta delivers quick, cheesy comfort with bright basil flavor and a silky sauce made using pasta water instead of cream. It’s a weeknight winner that also works for guests. If you want a meaty twist or extra richness, check a related idea like this Creamy Chicken Pesto Pasta on Yellow Bliss Road for inspiration. If you try this recipe, please leave a comment and a star rating, and share a photo on social media — what variation did you try?
Frequently Asked Questions (FAQ)
Can I use pre-shredded mozzarella instead of fresh?
Yes, you can, but fresh mozzarella melts creamier and gives a softer texture. If you use shredded, expect slightly less gooey results.
How do I make this gluten-free?
Use gluten-free penne and check your pesto label for hidden gluten. The method and timing stay the same.
Will the pesto sauce split if I heat it?
Pesto rarely splits because it’s oil-based. To avoid issues, heat gently and add pasta water instead of high heat or extra cream.
Is this recipe freezer-friendly?
It can be frozen, but fresh mozzarella changes texture after freezing. Freeze only if needed and expect a firmer cheese after thawing.
How thick should the sauce be?
The sauce should lightly coat each pasta piece. If it looks dry, add reserved pasta water a tablespoon at a time until it glides easily.
Pesto Mozzarella Penne Pasta
Ingredients
For the pasta
- 12 oz penne pasta Use whole wheat or gluten-free if needed.
For the sauce
- 1 cup fresh basil pesto Store-bought or homemade.
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
For the cheese
- 8 oz fresh mozzarella, cut into small dice Small pieces melt quickly.
- 1/2 cup grated Parmesan cheese
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
Preparation
- Fill a large pot with water, add a generous pinch of salt, and bring to a boil.
- Add the penne and cook according to package directions until al dente, usually about 10–12 minutes.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for 1–2 minutes until fragrant, being careful not to burn it.
- Before draining, reserve 1/2 cup of the hot pasta water.
Combining
- Drain the penne and immediately add it to the garlic in the skillet.
- Pour in the pesto and the reserved pasta water, stirring until the pasta is evenly coated.
- Fold in the diced mozzarella and Parmesan, stirring until the mozzarella softens and the Parmesan melts.
- Season with salt and pepper to taste, and serve immediately.