Go Back
+ servings
pasta in jalapeno pesto served in a white pasta bowl with a fork

Spicy Baked Pasta in Jalapeno Pesto

This baked Pasta in Jalapeno Pesto recipe is creamy, spicy, and delicious all in one! Learn how to make this fast and easy casserole that everyone will love! Less than 30 minutes prep!
4.5 from 2 votes
Print Pin
Course: Main Course
Cuisine: American Italian
Keyword: baked pasta, jalapeno pasta, jalapeno pesto
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5 portions
Calories: 573kcal
Author: Preeti Gupta


For the Pesto

  • 5 Jalapenos deseeded
  • 1/2 cup Basil Leaves tightly packed
  • 1/4 cup Cashews soaked in hot water for 10 minutes
  • 1/4 cup Parmesan grated
  • 1 teaspoon Salt
  • 1/2 cup Olive Oil extra virgin

For the Pasta

  • 250 grams Pasta Farfalle/ Penne
  • 2 tablespoons Salt
  • 2 tablespoon Olive Oil
  • 4 cloves Garlic thinly sliced
  • 1/2 cup Bell Peppers cubed (red and yellow)
  • 5-6 Cherry Tomatoes halved
  • 1/4 cup Milk
  • 1/2 cup Bread Crumbs toasted
  • 1/4 cup Parmesan cheese grated


  • For the jalapeno pesto, place all the ingredients, except olive oil in the food processor. Slowly add olive oil as you blend and process till smooth
  • To cook the pasta, bring water to boil in a large pot with 2 tablespoons salt. Add pasta to the boiling water and cook till al dente according to package instructions. Reserve 1/4 cup of the pasta cooking liquid and drain. Wash the pasta with cold water and set aside. This prevents the pasta from becoming sticky.
  • In another pan, heat 2 tablespoon olive oil, add garlic and saute over medium heat till golden.
  • Add the bell peppers and cook for a minute. Add cherry tomatoes and cook stirring for another minute. Add the jalapeno pesto and the reserved pasta cooking liquid and bring to a simmer.
  • Add the cooked pasta and milk and toss together over medium heat till nicely coated with the pesto sauce. Toss in half the breadcrumbs and mix.
  • Pour into a baking dish. Mix the remaining toasted bread crumbs and parmesan together and scatter evenly on top of the pasta. Broil (turn only the top element on) for 3-4 minutes in a preheated oven.



  • Pasta: Any short pasta shape will do in this recipe. Swap the farfalle with shells, penne, fusilli etc
  • Jalapeno: If you like more heat in your pasta, there is no need to deseed the jalapeno
  • Broiling: Broiling the pasta is an optional step. It basically helps make the breadcrumb and parmesan topping crunchy. You can skip it if you'd like and serve the pasta without baking


Calories: 573kcal | Carbohydrates: 50g | Protein: 14g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 3515mg | Potassium: 322mg | Fiber: 3g | Sugar: 4g | Vitamin A: 956IU | Vitamin C: 41mg | Calcium: 180mg | Iron: 2mg