We've been making tons of pesto recently, thanks to a large production of basil from our garden. This is one of my favorite dishes we've made so far with our homemade pesto. The recipe I based this on had less bacon and was intended to be a side dish. However, I doubled the bacon and it made a great meal! Very tasty but not too heavy.
Ingredients:
1 lb. rotini pasta, cooked (or use whatever you have on hand)
10 oz. basil pesto
2 cups shredded mozzarella cheese
2 cups cherry or sungold tomatoes, halved
1 lb. cooked and chopped bacon
Directions:
1. Preheat oven to 350 degrees F.
2. In the pan where pasta was cooked, mix pasta, pesto, bacon pieces, halved cherry tomatoes, and 1 cup of shredded mozzarella.
3. Spray casserole dish with olive oil spray (or whatever non-stick spray you have on hand). Pour pasta mixture into dish and top with the remaining cheese.
4. Bake casserole for 15-20 minutes. If cheese is not browned enough, broil for 2-4 minutes.
This recipe was adapted from Budget Bytes (http://www.budgetbytes.com/2009/11/bacon-pesto-pasta-bake/).
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