Tomato & Pesto Pasta Bake

Al dente pasta baked with roasted tomatoes, melty mozzarella, and homemade nut-free basil pesto. This Tomato & Pesto Pasta Bake is a delightful taste of summer. Approximate servings: 3-5 (9x9 pan), 2-3 (loaf pan) Vegetarian Ingredients: rotini pasta, homemade pesto (olive oil, sunflower seeds, *basil, parmesan, garlic), *tomatoes, mozzarella, *spinach, olive oil, garlic, salt, thyme, oregano, pepper Keep refrigerated or frozen.   Cooking instructions Preferred method: Thaw completely in refrigerator for at least 24 hours. Preheat oven to 400°F. Remove plastic wrap and foil, re-cover with foil and bake for 25-30 minutes (9x9 pan) or 15-20 minutes (loaf pan). Remove foil and bake uncovered until lightly browned, about 5-10 min more. Consume within 3 days of thawing.  From frozen: Preheat oven to 350°F. Remove plastic wrap and foil, re-cover with foil and bake for 50-60 minutes (9x9 pan) or 30-40 minutes (loaf pan). Remove foil and bake uncovered until lightly browned, about 5-10 min