Of course, if you have a large family (or a teenage boy), you could also bake both casseroles and feed up to 12 people.
Pesto-Chicken Pasta Casseroles
16 ounces rotini, penne, or rigatoni
6 cups cooked cubed chicken
16 ounces shredded Mozzarella or Italian cheese blend
5 cups fresh spinach
1 can (15 ounces) crushed tomatoes
1 jar (15 ounces) Alfredo sauce
1 jar (8-10 ounces) pesto
1 1/2 cups milk
1/2 cup bread crumbs
1/2 cup Parmesan cheese
1 Tbsp olive oil
To freeze: Place casserole in freezer overnight. Place in large freezer bag or vacuum seal once solid. Use within 3 months.
|Time to dig in!!!|
I like to serve this with some garlic bread and a salad (I was lazy tonight, no salad). Enjoy!!!
To serve frozen casserole: Thaw casserole in refrigerator overnight. Remove from fridge 30 minutes prior to baking. Bake at 350 degrees for 1 hour or until bubbly and browned on top.