Pesto Pasta Freezer Prep Dinner Bake Recipe By Tasty Food

CHICKEN PESTO PASTA

Chicken Pesto Pasta image

Rich and creamy Chicken Pesto Pasta Bake with tomatoes, whole wheat noodles, bright pesto, and Greek yogurt. Healthy, freezer friendly, and flavor packed!

Provided by Erin Clarke / Well Plated

Time 50m

Number Of Ingredients 13

Ingredients

1 tablespoon extra virgin olive oil
1 1/4 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
½ teaspoon kosher salt
1/4 teaspoon black pepper
1 pound DeLallo Whole Wheat Pasta
1 6.35 ounce jar DeLallo Simply Pesto (Traditional Pesto flavor)
1 cup nonfat plain Greek yogurt
1 (10-ounce) package frozen spinach (thawed with as much of the liquid squeezed out as possible.)
2 pints cherry tomatoes
1/4 teaspoon red pepper flakes
1 cup shredded part-skim mozzarella cheese (or a blend of mozzarella and provolone)
¼ cup tightly packed fresh basil leaves (roughly chopped, divided)
¼ cup freshly grated Parmesan cheese

Steps:

Preheat the oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
In a large skillet, heat the olive oil over medium high. Once the oil is hot and shimmering, add the diced chicken. Sprinkle with salt and pepper. Sauté the chicken until golden on all sides and fully cooked through, about 4 minutes. Remove to a plate and set aside.
In a large stockpot of boiling, generously salted water, cook the pasta to al dente according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain. Return pasta to the stockpot.
While the pasta cooks, in a small bowl, whisk together the pesto and Greek yogurt until evenly combined.
Stir in the spinach, breaking it up as needed and stirring until evenly combined.
To the stockpot with the pasta, add the pesto/Greek yogurt mixture. Gently stir to coat the noodles in the pesto mixture. If the sauce is too thick, splash in some of the pasta water. It should be a little saucy.
Add the cooked chicken, cherry tomatoes, and red pepper flakes. Gently toss to combine.
Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1/2 cup mozzarella and half of the basil. Layer the remaining half of the pasta over the top, spreading it into an even layer. Sprinkle with the remaining 1/2 cup mozzarella.
Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and sprinkle immediately with the Parmesan cheese and fresh basil. Serve warm.

Nutrition Facts : ServingSize 1 (of 10), Calories 300 kcal, Carbohydrate 33 g, Protein 25 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 47 mg, Fiber 4 g, Sugar 4 g

CREAMY PESTO PASTA BAKE RECIPE BY TASTY

Creamy Pesto Pasta Bake Recipe by Tasty image

Here's what you need: fresh basil, garlic, pine nuts, grated parmesan cheese, olive oil, cold water, heavy cream, salt, pepper, fusilli pasta, cherry tomato, grated parmesan cheese, mozzarella ball

Provided by Tasty

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 cups fresh basil
2 cloves garlic
½ cup pine nuts
¾ cup grated parmesan cheese, grated
¾ cup olive oil
¼ cup cold water
½ cup heavy cream
1 teaspoon salt
½ teaspoon pepper
12 oz fusilli pasta, al dente
1 cup cherry tomato, halved
1 cup grated parmesan cheese
8 oz mozzarella ball

Steps:

To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
Halve cherry tomatoes.
In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
Top with grated parmesan and mozzarella balls.
Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
Garnish with additional parmesan and fresh basil. Serve immediately.
Enjoy!

Nutrition Facts : Calories 1234 calories, Carbohydrate 71 grams, Fat 89 grams, Fiber 4 grams, Protein 42 grams, Sugar 6 grams

PESTO PASTA FREEZER PREP DINNER BAKE RECIPE BY TASTY

Pesto Pasta Freezer Prep Dinner Bake Recipe by Tasty image

Here's what you need: whole wheat pasta, broccoli floret, yellow squash, cherry tomato, pesto, shredded mozzarella cheese, fresh basil

Provided by Mercedes Sandoval

Categories Dinner

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 cups whole wheat pasta, cooked al dente
2 cups broccoli floret
2 cups yellow squash, quartered
2 cups cherry tomato
½ cup pesto
1 cup shredded mozzarella cheese, optional
fresh basil, to serve

Steps:

Preheat oven to 350˚F (180˚C).
Combine pasta, broccoli, yellow squash, cherry tomatoes, and pesto in freezer and oven safe baking tray.
Sprinkle mozzarella cheese on top (optional).
If freezing, cover baking tray with heavy duty foil or thick plastic wrap and store in the freezer for up to 3 months. When ready to enjoy, remove from freezer and let thaw.
Bake uncovered for 10-15 minutes.
Top with fresh basil and serve.
Enjoy!

Nutrition Facts : Calories 898 calories, Carbohydrate 141 grams, Fat 21 grams, Fiber 10 grams, Protein 36 grams, Sugar 11 grams

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CHICKEN PESTO PASTA

Rich and creamy Chicken Pesto Pasta Bake with tomatoes, whole wheat noodles, bright pesto, and Greek yogurt. Healthy, freezer friendly, and flavor packed!

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