Pesto Pasta Freezer Prep Dinner Bake
featured in Vegetarian Meal Prep For The Week
A freezer-friendly pasta bake recipe made with pesto, tomatoes, and mozzarella cheese.
Tasty Team
91% would make again
Total Time
30 minutes
30 min
Prep Time
15 minutes
15 min
Cook Time
15 minutes
15 min
Total Time
30 minutes
30 min
Prep Time
15 minutes
15 min
Cook Time
15 minutes
15 min
Ingredients
for 4 servings
- 4 cups whole wheat pasta (800 g), cooked al dente
- 2 cups broccoli floret (300 g)
- 2 cups yellow squash (250 g), quartered
- 2 cups cherry tomato (400 g)
- ½ cup pesto (115 g)
- 1 cup shredded mozzarella cheese (100 g), optional
- fresh basil, to serve
Nutrition Info
- Calories 677
- Fat 32g
- Carbs 70g
- Fiber 6g
- Sugar 7g
- Protein 30g
Estimated values based on one serving size.
Preparation
- Preheat oven to 350˚F (180˚C).
- Combine pasta, broccoli, yellow squash, cherry tomatoes, and pesto in freezer and oven safe baking tray.
- Sprinkle mozzarella cheese on top (optional).
- If freezing, cover baking tray with heavy duty foil or thick plastic wrap and store in the freezer for up to 3 months. When ready to enjoy, remove from freezer and let thaw.
- Bake uncovered for 10-15 minutes.
- Top with fresh basil and serve.
- Enjoy!
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