One-Pan Pesto-Tomato Pasta Bake
By Traeger Kitchen
If you happen to have homemade basil pesto, feel free to use that in this brightly flavoured bake. If not, look for refrigerated fresh pesto at the supermarket. Jarred pesto will also work, but the flavour is not as fresh.
Prep Time
10 Minutes
Cook Time
50 Minutes
Pellets
Apple
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 | 16-oz package penne |
| 4 Cup | low sodium chicken broth |
| 10 Ounce | cherry tomatoes, halved |
| 1/2 Cup | diced roasted peppers (jarred is fine) |
| 3/4 Cup | Pesto Sauce |
| 1 Tablespoon | extra-virgin olive oil |
| Crushed red pepper flakes (optional) | |
| 8 Ounce | mozzarella cheese, shredded (about 2 cups) |
| 2 Tablespoon | Parmesan cheese, plus more for serving |
Step
1
Preheat a Traeger Grill to 400°F; this will take at least 15 minutes.
2
Put the pasta into either a deep 12x10-inch disposable foil pan (sometimes called a half pan) or a 9x13-inch baking dish. Add the chicken broth, tomatoes, peppers, basil pesto, olive oil, and a pinch of pepper flakes, if you like. Stir well to combine and disperse the ingredients evenly.
3
Cover the pan tightly with foil, place directly on the grill grates, and cook for 25 minutes.
400 ˚F / 204 ˚C
00:25
4
Remove and discard the foil then carefully mix the pasta. Sprinkle with the mozzarella and Parmesan cheese. Continue cooking until the pasta is tender, about another 25 minutes. (Before removing the pan from the grill, try one of the penne and if too chewy, continue cooking for another 5 minutes or so.)
400 ˚F / 204 ˚C
00:25
5
Serve topped with additional cheese, if you like. Enjoy!
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