Preheat the oven to 350° F. Grease a 9 × 13-inch inch baking dish.
Cook the pasta just until al dente, according to the package directions. Drain.
Meanwhile, in a large bowl, combine 1 cup of the mozzarella cheese, the Monterey Jack, sour cream, sun-dried tomatoes, and pesto. Season the mixture to taste with salt and pepper. Stir in the drained noodles.
Spoon the mixture into the baking dish. Sprinkle the remaining 1/2 cup mozzarella cheese over the top.
Bake the casserole until heated through, about 30 minutes. Stir to recombine the cheese sauce and noodles before serving. Sprinkle the parsley over the top.
To freeze: After step 3, cover and chill the pan in the refrigerator before freezing. Wrap, label, and freeze. The day before serving, thaw the casserole in the refrigerator. Proceed with step 5, adding 5 to 10 minutes baking time if the dish is very cold.
Nutritional values are approximate and are based on 1/8 of the recipe. Refrigerate leftovers promptly and use within 4 days.