Cheesy Shrimp Alfredo Bake

Name: Cheesy Shrimp Alfredo Bake
Total time: 55
Yield: 6
Ingredients: 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

Recipe by Erin Schroeder from allrecipes.com

Dinner 55 Mins.

Ingredients

6 servings

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

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1 (15 ounce) can diced tomatoes
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2 cups shredded Italian cheese blend
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1 ½ cups grated Parmesan cheese, divided
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2 (6 ounce) tubs sun-dried tomato pesto
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½ cup seasoned bread crumbs

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
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.
Meanwhile, heat olive oil in a pan over medium-low heat. Add shrimp, green pepper, and mushrooms; saute until vegetables soften, about 10 minutes.
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.
Transfer penne mixture to a casserole dish. Mix remaining Parmesan cheese with bread crumbs; sprinkle over the casserole.
Bake in the preheated oven until bubbling, 25 to 30 minutes.