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91% would make again

Pesto Pasta Freezer Prep Dinner Bake

Tasty Team

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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

Powered by
    Calories 898
    Fat 21g
    Carbs 141g
    Fiber 10g
    Sugar 11g
    Protein 36g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 350˚F (180˚C).
  2. Combine pasta, broccoli, yellow squash, cherry tomatoes, and pesto in freezer and oven safe baking tray.
  3. Sprinkle mozzarella cheese on top (optional).
  4. SCROLL FOR MORE CONTENT

  5. 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.
  6. Bake uncovered for 10-15 minutes.
  7. Top with fresh basil and serve.
  8. Enjoy!
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