BAKED PESTO MACARONI
Author: Rachel Schultz
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
- 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.
Recipe by Rachel Schultz at https://rachelschultz.com/2014/07/14/baked-pesto-macaroni/
3.2.1311