Maggie’s Monday Meals

Maggie’s Monday Meals

Who can resist a dish that’s some combination of cheesy, starchy, saucy, and finished with a crunchy topping?  Try this recipe – a delicious mix of shrimp, pasta, Alfredo sauce, pesto, and vegetables makes for a quick, easy dinner that’s easy to freeze or reheat for lunch the next day.   Serve with garlic bread or breadsticks. Can be frozen for up to 3 months.
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Cheesy Shrimp Alfredo Bake
 Cheesy Chicken Alfredo Pasta Bake Recipe by Tasty

Ingredient Checklist

  • ¾ (16 ounce) package penne 
  • 2 tablespoons olive oil
  • 1 pound cooked medium shrimp with tails intact *
  • 1 cup chopped green bell pepper
  • 1 cup diced mushrooms
  • 1 (16 ounce) jar Alfredo sauce
  • 1 (15 ounce) can diced tomatoes
  • 2 cups shredded Italian cheese blend
  • 1 ½ cups grated Parmesan cheese, divided
  • 2 (6 ounce) tubs sun-dried tomato pesto
  • ½ cup seasoned bread crumbs

Instructions Checklist

  • Step 1
    Preheat the oven to 350 degrees F (175 degrees C).
  • Step 2
    Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
  • Step 3
    Meanwhile, heat olive oil in a pan over medium-low heat. Add shrimp, green pepper, and mushrooms; saute until vegetables soften, about 10 minutes.
  • Step 4
    Drain penne. Mix Alfredo sauce, tomatoes, Italian cheese blend, and 1 cup Parmesan cheese in a large bowl. Add shrimp mixture and mix thoroughly. Add pesto and mix again. Fold in penne.
  • Step 5
    Transfer penne mixture to a casserole dish. Mix remaining Parmesan cheese with bread crumbs; sprinkle over the casserole.
  • Step 6
    Bake in the preheated oven until bubbling, 25 to 30 minutes.
  •  Notes
If using frozen shrimp, thaw and lightly pat dry before using.