Live la dolce vita with our delicious caprese pesto pasta bake. Tender tubes of penne are roasted in herbaceous basil pesto and served with juicy roasted tomatoes and green beans. To finish, mozzarella cheese is broiled on top of the pasta until golden brown and bubbling.
Meal Card: Caprese Pesto Pasta Bake
Ingredients
- 1-2 packets basil pesto
- 1-2 packages penne pasta
- 1-2 packages roasted tomatoes
- 1-2 packages green beans
- 1-2 packets mozzarella cheese
Directions
1) Place mozzarella in the fridge to thaw. Run packet of basil pesto under warm water to thaw. Open package of penne pasta and place in a Suvie pan. Pour thawed pesto over the pasta and place pan in the top zone of Suvie.
2) Open packages of roasted tomatoes and green beans and place in a second Suvie pan. Drizzle with 1 tbsp oil and season with ½ tsp salt and ground pepper to taste (for 4 servings, season with 2 tbsp oil and 1 tsp salt). Stir vegetables and place pan in the bottom zone of Suvie.
3) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast for 25 minutes)
Top Zone: Roast at 350°F for 30 minutes (for 4 servings, Roast for 40 minutes)
4) After cooking, remove pasta from Suvie, leaving the vegetables in the bottom zone to keep warm. Stir penne and pesto together until the pasta is coated. Sprinkle mozzarella cheese over the penne pasta and return pan to Suvie. Broil for 5 minutes or until cheese is melted.
5) Remove pans from Suvie. Divide pasta and vegetables between bowls. Season to taste with salt and pepper; serve.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 640, Total Fat 36g, Total Carbohydrates 55g, Total Sodium 960mg, Total Protein 24g.
