Pesto Pasta Bake

INGREDIENTS

• 16 oz penne pasta, cooked and drained
• 2 cups chicken, cooked and shredded
• 2 (6 oz) jars pesto
• 1 (14 oz) jar diced tomatoes, drained
• 16 oz frozen spinach, thawed
• ⅓ cup olive oil
• 3 tablespoons lemon juice
• 2 cups shredded mozzarella cheese, divided
• 1-2 teaspoons red pepper flakes
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ cup shredded parmesan cheese

PREPARATION

1. Preheat oven to 400 degrees F and grease a 9×13-inch baking dish.
2. In a large bowl, add pasta, chicken, pesto, tomatoes, spinach, olive oil, lemon juice, 1 ½ cups mozzarella, red pepper flakes, salt, and pepper. Stir until well combined.
3. Transfer mixture to the prepared baking dish and sprinkle remaining ½ cup mozzarella and parmesan cheese on top.
4. Bake for 35-40 minutes, or until bubbling.