Ingredients

• ¾ , 16 ounce
• 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
• 1 , 15 ounce
• 2 cups shredded Italian cheese blend
• 1.5 cups grated Parmesan cheese , divided
• 2 , 6 ounce
• 0.5 cups seasoned bread crumbs

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. 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.
5. 5 Transfer penne mixture to a casserole dish. Mix remaining Parmesan cheese with bread crumbs; sprinkle over the casserole.
6. 6 Bake in the preheated oven until bubbling, 25 to 30 minutes.

Nutrition per serving