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 dislike cleaning out the food processor every time, so double batches make sense. It never dawned on me to make double, or even triple batches and freeze the pesto.
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 HERO.
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.
Stir pesto into pasta. Fold in tomatoes.
Transfer to 9×13 baking dish. Top with parmesan. Cover with foil and bake for 10-15 minutes.
- 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
- Preheat oven to 400 degrees.
- Coat strained macaroni in olive oil.
- Season with salt & pepper. Stir pesto into pasta.
- Fold in tomatoes.
- Transfer to 9x13 baking dish. Top with parmesan.
- Cover with foil and bake for 10-15 minutes.
Inspired by Pinch of Yum.