Cheesy Shrimp Alfredo Bake


  • ¾ (16 ounce) package penne rigate
  • 2 tablespoons olive oil
  • 1 pound cooked medium shrimp with tails intact
  • 1 cup chopped green bell pepper
  • 1 cup diced baby bella 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
  • Directions

  • 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.

  • Cook's Notes:

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

    Make your own sun-dried tomato pesto if preferred.

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