Creamy Baked Pesto Pasta Casserole with Mozzarella and Tomatoes

1.Preheat the oven to 200°C (400°F). Lightly grease a 9x13 inch baking dish.

2.Cook the pasta noodles according to package directions until very al dente (about 2 minutes less than recommended). Reserve 1/2 cup of the pasta cooking water before draining. Drain the pasta and set aside.

3.While the pasta cooks, prepare the sauce base. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

4.Add the minced garlic and Italian seasoning, cooking for 1 minute until fragrant. Pour in the heavy cream and broth, bringing the mixture to a gentle simmer. Cook for 2 minutes.

5.Remove the pot from the heat. Stir in the 2 cups of basil pesto, salt, and pepper until well combined. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches a creamy consistency.

6.Add the cooked, drained pasta, the halved cherry tomatoes, and half (4 ounces) of the cubed fresh mozzarella cheese to the sauce. Stir gently until everything is evenly coated.

7.Transfer the pasta mixture to the prepared 9x13 inch baking dish. Sprinkle the remaining 4 ounces of mozzarella cubes and the grated Parmesan cheese evenly over the top.

8.Bake for 18 to 22 minutes, or until the sauce is bubbling and the cheese topping is melted and lightly golden brown.

9.Remove the casserole from the oven and let it rest for 5 minutes. Garnish generously with torn fresh basil leaves before serving.