Creamy Pesto Pasta Bake

Creamy Pesto Pasta Bake

Serves 4

1 package penne pasta or pasta of choice cooked in salted (2 Tbs.) boiling water for 10 minutes.

Pesto:

1 c. fresh basil leaves

½ c. fresh oregano leaves

2 Tbs. fresh parsley leaves

3 fresh garlic cloves, smashed and pealed

¼ c. toasted pine nuts (to toast on stove top in a dry skillet on medium heat for 5 minutes stir often)

1 c. fresh Parmesan cut into 1 inch chunks

¼ c. olive oil

½ tsp. salt

½ tsp. fresh ground black pepper

½ block cream cheese

½ c. hot water (pasta water works well)

Directions: add all ingredients into the food processor except the oil and water. Add oil and water as processing until a smooth sauce is created.

Vegetable Mixture:

1 yellow onion, sliced thin

1 red onion, sliced thin

6 button mushrooms, sliced thin

1 lb. asparagus, trimmed and clunked into 1 inch pieces

1 lb. black forest ham, diced into squares

1 Tbs. olive oil

Directions: Pour olive oil into skillet and put the heat to medium, once the pan is hot add the onions and cook for 5 minutes. Add the mushrooms and cook for 3 minutes. Add the asparagus and ham and shut off the heat.

Topping:

½ c. crispy onions

½ c. grated Parmesan

2 slices fresh bread cubed

1 Tbs. olive oil

Directions: Add all the ingredients and pulse in food processor or blender.

Assembly of Baked Dish: Grease 4 individual serving crocks or a 8x8 pan. In a large bowl combine drained pasta, veggie mixture, and pesto sauce. Divide pasta between the dishes and top with the crumb mixture. Bake in a 350 degree oven for 20 minutes. Add one slice of provolone cheese to the top of the pasta and broil for 2 minutes until light brown on top.