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If you’re looking for a hearty and flavorful dish that’s sure to impress, this Pesto Pasta Bake is a must-try. Combining the nutty richness of pesto with the your favorite penne pasta, chicken, and melty cheese, this dish is sure to have everyone coming back for seconds. We even snuck some spinach and tomatoes in for a little color and extra nutrients. As far as quick and easy dinners go, this one is definitely keeper!
You’ll want to start out by cooking the pasta until it’s just al dente, then draining and rinsing so the noodles don’t stick together. Combine the pasta with shredded chicken, two jars of pesto, a jar of diced tomatoes, thawed spinach, olive oil, and lemon juice (lemon and pesto go so well together!). Mix in 1 ½ cups of shredded mozzarella cheese, red pepper flakes, salt, and black pepper for a little extra flavor.
Once everything is thoroughly mixed, transfer the pasta mixture into your prepared baking dish and sprinkle the remaining cheese over the top. Pop the dish in the oven and bake for 35-40 minutes, or until the cheese is bubbling and the edges are slightly crispy. Whether you’re serving it for a family dinner or bringing it to a potluck, this dish is sure to be loved by all.
Pesto Pasta Bake
Yield(s): Serves 10
20m prep time
40m cook time
you're making mealtime meaningful.
Ingredients
- 16 oz penne pasta, cooked and drained
- 2 cups chicken, cooked and shredded
- 2 (6 oz) jars pesto
- 1 (14 oz) jar diced tomatoes, drained
- 16 oz frozen spinach, thawed
- ⅓ cup olive oil
- 3 tablespoons lemon juice
- 2 cups shredded mozzarella cheese, divided
- 1-2 teaspoons red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup shredded parmesan cheese
Preparation
- Preheat oven to 400 degrees F and grease a 9x13-inch baking dish.
- In a large bowl, add pasta, chicken, pesto, tomatoes, spinach, olive oil, lemon juice, 1 ½ cups mozzarella, red pepper flakes, salt, and pepper. Stir until well combined.
- Transfer mixture to the prepared baking dish and sprinkle remaining ½ cup mozzarella and parmesan cheese on top.
- Bake for 35-40 minutes, or until bubbling.
Recipe adapted from Kathleenscravings.com