A quick and delicious Dump & Bake Pesto Pasta that is perfect for busy weeknights, combining short pasta, pesto, broth, mushrooms, cherry tomatoes, olives, and parmesan.
1: Preheat oven to 425°F. Grease a 9x13 baking dish with cooking spray.
2: Add pesto, broth, chicken bouillon, salt, and pepper to the casserole dish and whisk together.
3: Then add pasta, mushrooms, tomatoes, and olives. Mix and then push down mainly to ensure the pasta is covered by liquid.
4: Cover tightly with foil and bake for 40 minutes.
5: Allow to sit for 5-10 minutes to allow the sauce to thicken before serving. Serve with fresh basil.
