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
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
- 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
- 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.
If using frozen shrimp, thaw and lightly pat dry before using.