Bright, herb-forward basil pesto is blended with ricotta and cream cheese to create a rich, silky sauce. Tossed with pasta shells, this easy, 20-minute Cheesy Basil Pesto Pasta delivers creamy, comforting flavor in every bite.
Table of contents
- Step by step instructions
- Ways to serve it
- Which pasta is best with pesto?
- How to reheat it
- Can it be eaten cold?
- More cheesy pasta recipes to try
- Recipe: Ingredients & Instructions
I’m a huge fan of pesto and make several varieties at home. Pesto pairs beautifully with fish, chicken, sandwiches and, of course, pasta. This recipe elevates classic pesto by turning it into a creamy, cheesy sauce using ricotta and cream cheese. It’s fast to prepare, satisfying, and ideal when you want a quick weeknight dinner or a comforting side.
The sauce is rich but balanced by fresh basil flavor, and the texture is luxuriously smooth. Serve this as a side to an Italian main, or turn it into a full meal by adding grilled chicken, steak, or roasted vegetables. Leftovers reheat well when you add a splash of broth to keep the sauce creamy.
Step by step instructions
- Boil the pasta. Bring a large pot of salted water to a boil. Add 12 ounces of medium pasta shells and cook until al dente, about 8–9 minutes. Drain and set aside.
- Make the creamy pesto sauce. While the pasta cooks, place 8 ounces cream cheese, 1/2 cup ricotta, 1/2 cup basil pesto and 1/2 cup vegetable broth in a large saucepan over medium heat. Stir until the cheeses melt and the sauce becomes smooth. Season with 1 teaspoon garlic powder, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Lower the heat and simmer gently for 5–10 minutes to meld the flavors.
- Toss and serve. Add the cooked shells to the sauce and toss until each piece is coated. Serve immediately while hot and creamy.
Ways to serve it
- As a side dish: This cheesy pesto pasta is a great accompaniment to Italian mains. Treat it like an elevated mac and cheese alongside crispy chicken or a baked meatloaf.
- As an entree: Make it a complete meal by adding protein. Toss chicken or steak with pesto, grill and slice, then place on top of the pasta. For more color and nutrition, fold in sautéed spinach, cherry tomatoes, steamed broccoli, bell peppers or zucchini.
Which pasta is best with pesto?
Medium pasta shells work particularly well in this dish because they catch and hold the creamy pesto sauce, delivering flavor in every bite. Orecchiette, cavatappi or small elbows are also great choices—choose shapes that trap sauce so each forkful is saucy and satisfying.
How to reheat it
To reheat, add 1–2 tablespoons of vegetable broth to the pasta to help loosen the sauce and preserve creaminess. Cover and microwave for about 2 minutes, stirring halfway through. Alternatively, rewarm gently on the stovetop over low heat until heated through.
Can it be eaten cold?
While you can eat this pasta cold, the texture and creaminess are best when served warm. Chilling changes the sauce’s consistency; if you prefer a cold pasta salad, consider adding a little olive oil and lemon to refresh the flavors.
More cheesy pasta recipes to try
If you enjoy this dish, try these other cheesy pasta ideas:
- Buffalo Chicken Cheesy Penne
- One Pot Italian Sausage Shells & Cheese
- Four Cheese Baked Rigatoni with Spinach Alfredo Sauce
- One Pot Buffalo Chicken Cheesy Tortellini
- BBQ Chicken Mac & Cheese
Cheesy Basil Pesto Pasta
Ingredients
- 12 ounces uncooked medium shell pasta
- 8 ounces cream cheese
- 1/2 cup ricotta cheese
- 1/2 cup basil pesto (store-bought or homemade)
- 1/2 cup vegetable broth
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
Instructions
- Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, about 8–9 minutes. Drain and set aside.
- While the pasta cooks, prepare the sauce. In a large saucepan over medium heat, combine cream cheese, ricotta, basil pesto and vegetable broth. Stir until the cheeses melt into a smooth sauce.
- Season with garlic powder, black pepper and kosher salt. Reduce heat to low and simmer for 5–10 minutes to let flavors meld.
- Add the cooked pasta to the sauce and toss until well coated. Serve immediately.
Notes
- To reheat, stir in 1–2 tablespoons of vegetable broth before warming. Microwave covered for about 2 minutes or reheat gently on the stovetop.
- For added protein, toss chicken or steak with pesto, grill, slice and serve on top of the pasta.
Nutrition Facts
Servings: 4
Calories: 687 kcal
Carbohydrates: 70 g
Protein: 19 g
Fat: 36 g
Saturated Fat: 15 g
Cholesterol: 80 mg
Sodium: 911 mg
Fiber: 3 g
Sugar: 5 g