Ready In:

45 – 60 min

Good For:


Penne Baked in Sundried Tomato Pesto
with Fresh Greens & Berries

  • 1 lb penne
  • 10 slices thick cut bacon, cut into thin sliced bits
  • ½ to ¾ c sundried tomato pesto (use the whole jar if you like!) (you can substitue plain tomato sauce)
  • ½ c kalamata olives, sliced
  • 2 c baby spinach
  • 1 tub bocconcini minis or slices
  • Fresh cracked pepper to taste
  • 4 c fresh salad greens
  • ½ c cherry tomatoes, halved
  • ½ c fresh berries (blackberries are perfect if they are available, but any berry will do!)
  • 1/3 English cucumber, cubed
  • Olive oil and Balsamic Vinegar to dress salads
  • Fresh grated Parmesan or Asiago to garnish

Step by Step Instructions

Step 1

Cook pasta as per package instructions to just off al dente. You don’t need to cook it completely as it will continue cooking when it is baked.

Step 2

In a heavy skillet, cook the bacon until it begins to cripify – again, it does not need to be fully cooked as it will continue cooking with the pasta.

Step 3

Heat the oven to 350.

Place cooked penne, sundried tomato pesto (as much as little or as much as you like – use the whole jar if you are moved to do so!), kalamata olives, spinach, and bacon into a large bowl and toss well until pasta is well coated. Scoop the mix into a greased 9×13 baking dish and distribute it evenly.  Scatter bocconcini and fresh cracked pepper over top of the pasta and place it into the oven for 30 minutes.

Step 4

Share salad greens over 4 plates and scatter tomatoes, berries, and cucumber over each salad. When the penne is finished baking place a healthy serving beside each salad, sprinkle with Parmesan or Asiago cheese, and drizzle the salads with a little olive oil and balsamic – Serve and enjoy this richly layered savory sensation!

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