Pesto penne bake for two
This pesto penne bake is a ready-assembled dish that needs only a hot oven to turn creamy and golden. It's a one-pan dinner when you want something substantial without fussing with separate components.
About 190 calories a serving, 7 g protein, 37 g carbohydrate, 1 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 1 box pesto penne bake
Staples
- to taste salt
- to taste pepper
- Heat the oven to 375°F [190°C]. Pour the pesto penne bake into a small baking dish or skillet, breaking up any clumps with the back of a spoon.
- Taste and season with a pinch of salt and pepper if needed. Cover loosely with foil and transfer to the oven.
- Bake until the pasta is tender and the top is lightly browned, about 18 to 20 minutes. Remove the foil for the last 3 minutes to let the surface color.
- Let the bake rest for 2 minutes, then serve straight from the dish.
Note Leftovers keep covered in the fridge for three days and reheat gently in a 300°F [150°C] oven with a splash of water. Serve with a green salad or roasted vegetables on the side to balance the richness of the cheese and cream.
On the label
PENNE (DURUM WHEAT SEMOLINA, DURUM WHEAT FLOUR (ENRICHED WITH IRON, NIACIN, THIAMIN MONONITRATE, RIBO FLAVIN, FOLIC ACID)), SPINACH, RICOTTA CHEESE (WHOLE MILK, VINEGAR, SALT), WHOLE MILK (MILK, VITAMIN D3), HEAVY CREAM (HEAVY CREAM, SKIM MILK, CARRAGEENAN), CREAM CHEESE (PASTEURIZED MILK AND CREAM, SALT, CAROB BEAN GUM CHEESE CULTURE), GRUYERE CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, POWDERED CELLULOSE), PARMESAN (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, POWDERED CELLULOSE), BASIL, GARLIC, SALT, NUTMEG, BLACK PEPPER.
Big Y, other deli, serving 113 g, package 16 oz/454 g. Ingredients as printed on the label.
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Cooks as penne, pesto. Half of it left? Use up the penne.