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Creamy scalloped potatoes layered with tangy tomato pesto is guaranteed to be a sure-fire hit.

Pesto Potatoes

1 (40-ounce) package STOUFFER'S® Family Style Favorites Scalloped Potatoes, defrosted according to package directions
1 (7-ounce) container BUITONI® Pesto with Sun-Dried Tomatoes
2 tablespoons dry breadcrumbs
1 cup shredded mozzarella cheese

1. Preheat oven to 350°F.
2. Place half of scalloped potatoes in 1 1/2-quart baking dish. Combine pesto and breadcrumbs in small bowl; spoon over potatoes. Top with remaining potatoes; sprinkle with cheese.
3. Bake for 55 to 60 minutes or until heated through and cheese is melted.

Makes 8 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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