Cheesy Pesto Bake
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serves: 8 Servings
- 1 tbsp. olive oil
- 1 cup panko breadcrumbs
- Chopped basil
- 1 box (16 oz.) mostaccioli
- 16 oz. jarred Alfredo sauce
- 6.7 oz. jarred prepared pesto
- 4 cups California blend frozen vegetables, thawed
- 2 cups shredded mozzarella cheese, divided
- 1 cup shredded Parmesan cheese, divided
- Combine olive oil and breadcrumbs in a small skillet over medium heat. Cook, stirring occasionally, until breadcrumbs are light golden brown, about 7 minutes. Remove from heat and set aside. Once cooled, stir in chopped basil.
- Preheat oven to 350°F and lightly coat a baking dish with nonstick spray.
- Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions. Reserve 1 cup of pasta cooking liquid before draining pasta. Return cooked pasta to the pot.
- In a large bowl, whisk Alfredo sauce and pesto until thoroughly mixed. Fold in frozen vegetables, 1 cup mozzarella cheese, and 1/2 cup Parmesan cheese. Add to pasta and stir to combine. Loosen with a little reserved pasta water if the mixture is too thick.
- Transfer mixture to the prepared baking dish and top with the remaining mozzarella and Parmesan cheese.
- Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 15 minutes, or until golden brown and bubbling.
- Remove from oven and garnish with basil breadcrumbs.
