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!
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 ¼ 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.
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Notes
Pasta: Any short pasta shape will do in this recipe. Swap the farfalle with shells, penne, fusilli etc
Jalapeño: If you like more heat in your pasta, there is no need to deseed the jalapeño
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.