Shelly's Recipe

Cheesy Pesto and Chicken Pasta Bake in 30 Minutes

Category: Casseroles - Chicken and Turkey

1 lb. dried ziti or penne pasta
4 Tbsp. unsalted butter
¼ cup flour
3 cup milk
6-8 oz. pesto (If using store bought pesto, start with 4 oz. and add a little at a time, to taste)
8 oz. shredded Italian cheese blend (mozzarella, start with 4 oz. and add a little at a time, to taste) provolone, Romano, Fontana, Asiago, and parmesan)
12 oz. precooked chicken, diced
8 oz. tomato sauce (or favorite pasta sauce)
4 oz. mozzarella cheese, shredded
5 oz. fresh Parmesan cheese, start with 4 oz. and add a little at a time, to taste) provolone, Romano, Fontana, Asia go, and parmesan) grated, divided

Directions
Preheat oven to 425°F.

Fill a large pot with water and bring to a boil. Add a handful of salt. Cook pasta to al dente; meaning it still has a little bite to it. Al dente pasta absorbs sauce better while it cooks and this is going into the oven.

Meanwhile, in a medium sauce pan (about 4 quarts) over medium heat, melt butter, add flour and whisk for 2 to 3 minutes to cook out the "flour-y" taste. Add milk whisk to combine. Add pesto and whisk together. Once combined add Italian cheese and ½ of Parmesan cheese. Stir with a spoon to combine. Allow to simmer until pasta is cooked.
Add chicken to the bottom of a 9-by-13-inch baking dish and pour pesto cheese sauce over top. Add pasta. Stir to combine and mix well. Smooth pasta with a spoon and pour tomato sauce over top. Sprinkle mozzarella cheese and remaining parmesan cheese on the top.

Place baking dish on a cookie sheet and bake for 6-8 minutes until cheese is melted and bubbly. Serve and enjoy!