@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/pesto-pasta-bake/#recipe
headline
namePesto Pasta Bake
descriptionA quick and easy meal!
urlhttps://12tomatoes.com/pesto-pasta-bake
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
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
  1. Preheat oven to 400 degrees F and grease a 9x13-inch baking dish.
  2. 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.
  3. Transfer mixture to the prepared baking dish and sprinkle remaining ½ cup mozzarella and parmesan cheese on top.
  4. Bake for 35-40 minutes, or until bubbling.
A quick and easy meal!
Course: Dinner
Allergen(s): Gluten, Milk, Nuts, Gluten, Milk, Nuts

Recipe adapted from Kathleenscravings.com

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Pesto Pasta Bake

Pesto Pasta Bake

5 from 7 votes
Servings: Serves 10
Author: Rachael Murray
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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

  1. Preheat oven to 400 degrees F and grease a 9x13-inch baking dish.
  2. 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.
  3. Transfer mixture to the prepared baking dish and sprinkle remaining ½ cup mozzarella and parmesan cheese on top.
  4. Bake for 35-40 minutes, or until bubbling.