No-Boil Baked Pasta with Zucchini & Pesto Cream
I am fully entering my “throw everything into a baking dish and let the oven do the work” era… and I don’t think I’m leaving anytime soon. This No-Boil Baked Pasta with Zucchini & Pesto Cream is one of those recipes that feels way fancier than the amount of effort it actually takes. It’s creamy, cozy, cheesy, packed with flavor, and somehow still balanced with protein and vegetables. And the best part? You don’t even boil the pasta first.
This recipe originally came from my Lazy Girl Dinners cookbook because I wanted meals that felt realistic for busy nights. The kind of dinners you can throw together when you’re exhausted, overstimulated, hungry, and absolutely not trying to dirty six dishes.
Why No-Boil Pasta Actually Works
People are always shocked when they realize you can bake dry pasta directly in sauce or broth. But it works beautifully as long as there’s enough liquid and the dish stays tightly covered while baking. As the pasta cooks, it absorbs all the flavor from:
- Veggie broth
- Garlic
- Pesto
- Creamy yogurt sauce
The result is an ultra cozy pasta that tastes like it simmered forever.
The Secret Ingredient: Greek Yogurt
The pesto cream sauce gets its creamy texture from Greek yogurt instead of heavy cream. I love using Greek yogurt in recipes like this because it adds extra protein, creaminess, tanginess, and more staying power. It helps make the meal feel rich and satisfying without becoming overly heavy. If you’re dairy free, unsweetened cashew cream works beautifully too.
No-Boil Baked Pasta with Zucchini & Pesto Cream Recipe
Ingredients
- 1 cup high-protein pasta (chickpea, lentil, or Barilla Protein+)
- 1/2 medium zucchini, chopped
- 1 clove garlic, minced
- 1/2 cup veggie broth
- 2 tbsp pesto
- 2 tbsp Greek yogurt (or unsweetened cashew cream)
- 1/4 cup shredded mozzarella or parmesan
- Optional: handful spinach or arugula
- Salt + pepper to taste
Instructions
- Preheat oven to 375°F.
- Add pasta, zucchini, garlic, veggie broth, pesto, Greek yogurt, cheese, and optional greens to a small baking dish. Stir well to combine.
- Cover tightly with foil and bake for 25–30 minutes until pasta is tender.
- Remove foil and broil for 2–4 minutes if you want a golden cheesy top.
- Let cool slightly and top with fresh basil, parmesan, or chili flakes before serving.
No-Boil Baked Pasta with Zucchini & Pesto Cream
Ingredients
- 1 cup high protein pasta
- ½ medium zucchini, chopped
- 1 clove garlic, minced
- ½ cup vegetable broth
- 2 tbsp pesto
- 2 tbsp greek yogurt
- ¼ cup shredded mozzarella
Instructions
- Preheat oven to 375°F.
- Add pasta, zucchini, garlic, veggie broth, pesto, Greek yogurt, cheese, and optional greens to a small baking dish. Stir well to combine.
- Cover tightly with foil and bake for 25–30 minutes until pasta is tender.
- Remove foil and broil for 2–4 minutes for a golden cheesy top if desired.
- Let cool slightly and top with fresh basil, parmesan, or chili flakes before serving.
Notes
- Make sure the baking dish is tightly covered with foil so the pasta cooks properly and stays creamy.
- Different high-protein pastas absorb liquid differently, so you may need an extra splash of broth if the pasta looks dry.
- Frozen zucchini or spinach work great for an even easier “lazy girl” version.
- Greek yogurt adds creaminess and extra protein, while cashew cream keeps it dairy free.
- Broiling at the end gives the top a golden, bubbly finish that makes it feel extra cozy.
- Leftovers reheat really well for lunch the next day.
- Top with fresh basil, chili flakes, or extra parmesan before serving for even more flavor.