Cheesy Pesto Pasta Bake
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Serves: 8
Ingredients:
- 1 tablespoon olive oil
- 1 cup panko breadcrumbs
- 1 box (16-ounce) mostaccioli
- 2 packets (2.5-ounce) alfredo sauce mix
- 1 cup whole milk
- 8 ounces prepared pesto
- 4 cups California blend frozen vegetables, thawed
- 2 cups shredded mozzarella cheese, divided
- 1 cup shredded parmesan cheese, divided
- Fresh basil for garnish
How to Make:
- 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.
- 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 pot.
- In a small bowl whisk alfredo sauce mix, milk and reserved cooking water until smooth. Add alfredo mixture, pesto, frozen vegetables, 1 cup mozzarella cheese and 1/2 cup parmesan cheese to pasta. Stir to combine and transfer mixture to prepared baking dish. Top with remaining cheese and toasted breadcrumbs.
- 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. Garnish with fresh basil.
