Pesto Baked Pasta
Ingredients
The pesto
-
2
cups
fresh basil
-
1
8oz bag
fresh spinach
-
1
cup
pine nuts
-
5
cloves
garlic
-
⅓
cup
parmesan cheese
-
1
tsp
salt
-
1
lemon
juice of
-
½
cup
olive oil
The pasta
-
12
oz
dry pasta
-
14
oz jar
diced tomatoes, drained
-
1
cup
shredded mozzarella cheese
Instructions
- 1. Preheat the oven to 425°F and grease a 9×13 dish or 10-inch cast iron skillet.
- 2. Prepare the pasta according to the package instructions, then drain it.
- 3. In a high-speed blender or food processor, combine the basil, spinach, pine nuts, garlic, parmesan cheese, salt, lemon juice, and olive oil.
- 4. Blend until smooth, adding more oil if necessary and scraping down the sides as needed.
- 5. In a large bowl or the saucepan used for cooking the pasta, combine the drained pasta with the drained tomatoes and wilted spinach.
- 6. Pour the pesto over the pasta and mix until well combined.
- 7. Transfer the pasta mixture to the greased baking dish or skillet and top with mozzarella cheese.
- 8. Bake for 15 minutes at 425°F, then let rest for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
20mg
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