BAKED PESTO MACARONI

July 14, 2014

Frozen dinners have been really elusive to me. I know that is completely shocking because so many people insist they are weeknight dinner life savers. I just never think to do it! But now I’m trying to start. This recipe was double the freezer meal fun because 1) I made a huge batch of pesto. I was totally thanking myself too because I hate cleaning out the food processor every time. It never dawned on me to make double, or even triple batches and freeze the pesto. (Crazy.)

2) Lately, whenever I make a dinner that is freezer compatible, I have been preparing double to stock up for after baby is born. I FEEL LIKE AN ABSOLUTE WIZARD. And all those good feelings just from being nearly the last person in the world to try frozen dinners. Sheesh.

BAKED PESTO MACARONI from Rachel Schultz

BAKED PESTO MACARONI
Serves 5-6

1 pound macaroni pasta, cooked al dente
2 cups my favorite pesto
2 cups heirloom tomatoes, halved
3 boneless, skinless chicken breasts, cooked and shredded (optional)
3 tablespoons olive oil
1/2 cup parmesan, shredded
Salt & pepper

Preheat oven to 400 degrees. Coat strained macaroni in olive oil. Season with salt & pepper.

MY PESTO from Rachel Schultz

Stir pesto into pasta. Fold in tomatoes.

BAKED PESTO MACARONI from Rachel Schultz

 

Transfer to 9×13 baking dish. Top with parmesan. Cover with foil and bake for 10-15 minutes.

BAKED PESTO MACARONI from Rachel Schultz

BAKED PESTO MACARONI
 
Author:
Serves: 5-6
Ingredients
  • 1 pound macaroni pasta, cooked al dente
  • 2 cups my favorite pesto
  • 2 cups heirloom tomatoes, halved
  • 3 boneless, skinless chicken breasts, cooked and shredded (optional)
  • 3 tablespoons olive oil
  • ½ cup parmesan, shredded
  • Salt & pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Coat strained macaroni in olive oil.
  3. Season with salt & pepper. Stir pesto into pasta.
  4. Fold in tomatoes.
  5. Transfer to 9x13 baking dish. Top with parmesan.
  6. Cover with foil and bake for 10-15 minutes.

Inspired by Pinch of Yum.

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Comments

  • Rebekah

    You are going to love yourself for doing this! I did that after my 2nd was born, and it is a huge huge huge huge help. Way to think of it for your first!

    • Rachel Schultz

      Thanks Rebekah!

  • ruby

    i’m having my baby in january when i for SURE won’t want to go out to the store in the snow to buy ingredients for meals, so i’ve been planning on doing this too! but i have so many questions as to HOW to actually freeze the stuff — without freezer burn or running out of room in my tiny little freezer. What are you freezing your meals in? I never seem to trust “freezer safe” tupperware but maybe I should start.

    • Rachel Schultz

      I’m using disposable aluminum pans with lids.

  • Vanessa

    Have you heard of “not your mothers make ahead and freeze” cookbook? Highly recommend it! I go through phases of being able to budget and think ahead to put together freezer meals. It’s super great when I do.

    • Rachel Schultz

      Thanks Vanessa!

  • When did you freeze in the process? Before baking?

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