Creamy Pesto Pasta Bake

    Creamy Pesto Pasta Bake


    464 people made this

    This creamy pasta bake has penne, cooked chicken, spinach, tasty cheese, crushed tomatoes, pesto and Alfredo sauce. It's baked with a cheesy bread crumb topping.

    Serves: 12 

    • 1/2 cup bread crumbs
    • 1/2 cup Parmesan cheese, grated
    • 1 tablespoon olive oil
    • 500g penne pasta
    • 6 cups cubed cooked chicken
    • 4 cups tasty cheese, grated
    • 3 cups fresh baby spinach
    • 1 (400g) tin crushed tomatoes
    • 470g Alfredo sauce
    • 470g pesto sauce
    • 1 1/2 cups milk

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat an oven to 180 degrees C. Grease an oblong baking dish. Combine the bread crumbs, Parmesan cheese and olive oil in a small bowl until evenly moistened; set aside.
    2. Fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne then return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
    3. Meanwhile, combine the chicken in a bowl with the tasty cheese, spinach, tomatoes, alfredo sauce, pesto sauce and milk. Stir in the pasta once done then scoop into the prepared baking dish. Top with the bread crumb mixture.
    4. Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.

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