By Traeger Kitchen
If you happen to have homemade basil pesto, feel free to use that in this brightly flavored bake. If not, look for refrigerated fresh pesto at the supermarket. Jarred pesto will also work, but the flavor is not as fresh.
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|1||16-oz package penne|
|4 Cup||low sodium chicken broth|
|10 Ounce||cherry tomatoes, halved|
|1/2 Cup||diced roasted peppers (jarred is fine)|
|3/4 Cup||Pesto Sauce|
|1 Tablespoon||extra-virgin olive oil|
|Crushed red pepper flakes (optional)|
|8 Ounce||mozzarella cheese, shredded (about 2 cups)|
|2 Tablespoon||Parmesan cheese, plus more for serving|
Preheat a Traeger Grill to 400°F; this will take at least 15 minutes.
Put the pasta into either a deep 12x10-inch disposable foil pan (sometimes called a half pan) or a 9x13-inch baking dish. Add the chicken broth, tomatoes, peppers, basil pesto, olive oil, and a pinch of pepper flakes, if you like. Stir well to combine and disperse the ingredients evenly.
1 16-oz package penne
4 Cup low sodium chicken broth
10 Ounce cherry tomatoes, halved
1/2 Cup diced roasted peppers (jarred is fine)
3/4 Cup Pesto Sauce
1 Tablespoon extra-virgin olive oil
Crushed red pepper flakes (optional)
Cover the pan tightly with foil, place directly on the grill grates, and cook for 25 minutes.
400 ˚F / 204 ˚C
Remove and discard the foil then carefully mix the pasta. Sprinkle with the mozzarella and Parmesan cheese. Continue cooking until the pasta is tender, about another 25 minutes. (Before removing the pan from the grill, try one of the penne and if too chewy, continue cooking for another 5 minutes or so.)
400 ˚F / 204 ˚C
8 Ounce mozzarella cheese, shredded (about 2 cups)
2 Tablespoon Parmesan cheese, plus more for serving
Serve topped with additional cheese, if you like. Enjoy!