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Tuscan Vegetable Pesto Bake

Tuscan Vegetable Pesto Bake

  • Makes: 8 servings  
  • Freezes: excellent 
  • Preparation Time: 15 minutes 
  • Baking Time: 45 minutes 

Ingredients

3 cups750 mL Carnation® Evaporated Milk Simple White Sauce

1 ½ cups375 mL grated mozzarella cheese

¾ cup175 mL grated white cheddar cheese

¾ cup175 mL prepared pesto sauce

3 cups750 mL uncooked bow tie pasta

1 bag400 g Europe’s Best® Tuscan Inspired Blend, frozen

2 cloves garlic, minced

1 tsp5 mL salt

¼ tsp1 mL pepper

Directions

  1 Cook pasta as per package directions. Rinse with cold water to stop cooking so pasta will remain al dente.

  2 Prepare Carnation® Evaporated Milk Simple White Sauce as directed. Stir in pesto sauce.Preheat oven to 375°F (190°C).

  3 Combine 2 cups of sauce with pasta in a large bowl. Add frozen vegetables, minced garlic, salt and pepper. Stir well.

  4 Place half the pasta mixture into a 9” x 13” (3 L) dish. Pour over 1 cup (250 mL) pesto sauce and half the grated cheese. Place remaining pasta mixture over sauce and then cover with remaining pesto sauce and cheese.

  5 Bake in preheated oven 40-45 minutes until golden and bubbling. Let sit 10 minutes before serving.

Tip(s)

Add cooked chicken to the pasta mixture.


Replace cheese with any of your favourite cheeses.


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