In the Kitchen

pesto pasta bake

Happy St. Patrick’s Day!

If you’re like me and didn’t wear green, you can at least say you ate some green with this easy pasta recipe! 

Pesto Pasta Bake | Atwell Adventures.001
Here’s what you’ll need {this makes one round 8” baking dish – or two meals for the two of us}…

  • 1/2 Box of Spaghetti
  • 2 Zucchini
  • Jar of Pesto
  • 1 1/4 cup of Shredded Cheese
  • Optional: Pre-cooked chicken {I like this pasta with chicken but it could be left out if you wanted to save time.  My go to chicken is Italian Chicken: bake frozen tenderloins in Italian dressing at 175 for 4-5 hours}

And here’s how you make it.

  1. Peel zucchini and slice to thin vertical slices.
  2. Bring noodles to a boil.  Add zucchini to cook with noodles the last 2-3 minutes.
  3. Drain noodles and zucchini. Move to mixing bowl. {I know, I know… your next food photographer, right?}Pesto Pasta Bake | Atwell Adventures.002
  4. Add shredded chicken, pesto sauce, and 1 cup of cheese to noodles and zucchini. Mix together.Pesto Pasta Bake | Atwell Adventures.003
  5. Pour into a baking dish {cheese on the counter not required}, cover with foil, and bake at 400 for 25 minutes. Pesto Pasta Bake | Atwell Adventures.004
  6. Remove from oven, sprinkle with remaining cheese, and bake for an additional 5 minutes, broiling on high for the last minute.
  7. Let stand for 5 minutes, and serve!  {trust me, it tastes much better than it photographs}

Pesto Pasta Bake | Atwell Adventures.005.jpg

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