Simple Leftover Pesto Pasta Bake

Transform leftover pesto pasta into a comforting baked dish with a creamy bechamel sauce and melted cheese topping. Perfect for a quick weeknight dinner!

Ingredients

• 500g leftover pesto pasta
• Veggie bacon pieces (optional)

For the bechamel sauce:

• 50g butter
• 50g plain flour
• 500ml milk
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

For topping:

• 200g mature cheddar, grated
• 50g parmesan, grated (optional)

Instructions

1. Preheat your oven to 200°C (400°F).

2. Make the bechamel sauce:

   • Melt butter in a saucepan over medium heat
   • Add flour and stir for 1-2 minutes
   • Gradually whisk in milk until smooth
   • Cook until thickened, stirring constantly
   • Season with nutmeg, salt, and pepper

3. If using veggie bacon, roughly chop into pieces.

4. Mix the leftover pasta with the bechamel sauce and veggie bacon (if using).

5. Transfer to a baking dish and top with grated cheese.

6. Bake for 20 minutes until golden and bubbling.

Storage

Keep leftovers in the fridge for up to 3 days. Reheat thoroughly in the microwave or oven.