Pesto Pasta Freezer Prep Dinner Bake

Pesto Pasta Freezer Prep Dinner Bake

4.6(248)

Cook Time
-
Total Time
-
Yield
4 servings

Ingredients

  • 4 cups whole wheat pasta (800 g), cooked al dente
  • 2 cups broccoli floret (300 g)
  • 2 cups yellow squash (250 g), quartered
  • 2 cups cherry tomato (400 g)
  • ½ cup pesto (115 g)
  • 1 cup shredded mozzarella cheese (100 g), optional
  • fresh basil, to serve

Nutrition Info

  • Calories 898
  • Fat 21g
  • Carbs 141g
  • Fiber 10g
  • Sugar 11g
  • Protein 36g

How to Make It

1. Step
Preheat oven to 350˚F (180˚C).
2. Step
Combine pasta, broccoli, yellow squash, cherry tomatoes, and pesto in freezer and oven safe baking tray.
3. Step
Sprinkle mozzarella cheese on top (optional).
4. Step
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.
5. Step
Bake uncovered for 10-15 minutes.
6. Step
Top with fresh basil and serve.
7. Step
Enjoy!

Tags

VegetarianHigh-FiberHigh-ProteinPlastic WrapBaking PanOven MittsWeeknightWinterBakeFallDinnerMeal PrepOne-Pot or PanBig BatchEasyHealthyOvenComfort FoodKid-FriendlyFreezer

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