Basil and Pesto veggie bake.
Basil and Pesto veggie bake.

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, basil and pesto veggie bake.. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Basil and Pesto veggie bake. is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Basil and Pesto veggie bake. is something which I’ve loved my entire life. They’re nice and they look wonderful.

Try our vegetable bake recipes, from gratins to macaroni and cheese, oven roasted vegetables to vegetarian lasagne… A vegetarian take on a baked pasta classic, made with homemade white sauce (it's easy), lots of fresh basil and charred aubergine slices. Pesto, or pesto alla genovese, is a vibrant, garlicky green sauce that originated in Genoa. Remove from oven and set aside.

To get started with this particular recipe, we have to prepare a few components. You can have basil and pesto veggie bake. using 7 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Basil and Pesto veggie bake.:
  1. Get side dish
  2. Prepare 1 Jar of Prego Basil Pesto Alfredo sauce.
  3. Make ready 3 cups of your favorite dry pasta(I used large elbow mac)
  4. Make ready 1 cup of frozen Broccoli
  5. Prepare 1 cup of frozen carrot slices
  6. Get 1 cup of your favorite shredded cheese(I used a Mozzerela/Provolone mix
  7. Take 1 Grated parmesan cheese(Optional)

Ingredients of Basil and Pesto veggie bake. Caprese Pesto Pasta Bake, a fresh and easy spring dinner the entire family will enjoy. Pasta tossed with slowly roasted cherry tomatoes, basil pesto, burrata cheese, and prosciutto. All baked until the cheese is melty and the prosciutto extra crisp.

Instructions to make Basil and Pesto veggie bake.:
  1. Boil pasta according to directions on package.
  2. In a microwave safe dish,Heat the frozen veggies together for 4 minutes on high(You will be adding these to the boiling pasta so heat them up as to not stop pasta from boiling.
  3. 3 minutes before the pasta is done,Go ahead and add the veggies to the pasta to boil.
  4. After pasta is finished,Drain pasta/ veggie mix in a colandar over sink,shake up and down gently to remove as much water as possible.
  5. Add pasta/veggie mix back into pot without heat,Add the whole jar of the basil/pesto sauce and combine thoroughly.
  6. Preheat oven to 375
  7. In a 2 quart baking dish add all of the pasta/veggie mix.
  8. Top with the entire amount of shredded cheese.
  9. Bake uncovered for 30 minutes or until cheese is browned to your liking.
  10. Shake on some grated parmesan cheese after plating if you like a little more salt(Optional)
  11. Gather the family and enjoy😊

Sure to be a dinner you'll make on repeat! Put the basil leaves, pine nuts, lemon juice, garlic, sea salt, and black pepper in the work bowl of a food processor or in a blender. Pulse until finely chopped, scraping down the sides of the work bowl when necessary. Yes, this lasagna freezes very well. Place basil in food processor, add pine nuts and garlic, and pulse until chopped.

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