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- 2 cups penne pasta - 1 lb (450g) cooked chicken, shredded - 1 cup cherry tomatoes, halved - 1 zucchini, diced - 1 bell pepper, diced - 1 cup broccoli florets - 2 cups shredded mozzarella cheese - 1 cup ricotta cheese - 1 cup marinara sauce - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves, for garnish The main ingredients make this dish hearty and healthy. The penne pasta serves as a great base. I love using cooked chicken for its flavor and protein. The shredded chicken blends well with the veggies. Cherry tomatoes add a sweet touch, while zucchini and bell pepper bring color and crunch. Broccoli florets add nutrition and texture. Cheeses are key too! The mozzarella creates a gooey topping, and ricotta adds creaminess. Marinara sauce ties it all together with rich flavor. Italian seasoning gives a warm, savory note. Don’t forget salt and pepper for taste. I like to drizzle olive oil to help everything cook evenly. Fresh basil leaves add a nice pop at the end. - Additional vegetables for customization - Different types of cheese for variations - Hot pepper flakes for spice Feel free to get creative! You can add more veggies like carrots or spinach. Try different cheeses, like feta or cheddar. If you like heat, sprinkle in hot pepper flakes. - Calories per serving: Approximately 450 - Macronutrient breakdown: 30g protein, 50g carbs, 15g fats - Health benefits of key ingredients: Chicken is high in protein. Broccoli offers vitamins and fiber. Tomatoes are rich in antioxidants. This meal packs a balanced punch. Enjoy the flavors and health benefits all in one dish! For the full recipe, check out the details above. - Preheat oven to 375°F (190°C). - Cook penne pasta until al dente. Start by preheating your oven. This step keeps the cooking process smooth. While the oven heats, boil water in a pot. Add salt to enhance the pasta's flavor. Cook the penne pasta according to the package instructions. Once it's firm yet tender, drain the pasta and set it aside. - Combine chicken, vegetables, ricotta cheese, and marinara sauce. - Incorporate the penne and seasonings. In a large bowl, mix the shredded chicken with your vegetables. I like to use cherry tomatoes, zucchini, bell pepper, and broccoli. Add the ricotta cheese and marinara sauce to this mix. Stir everything well so each bite bursts with flavor. Now, gently fold in the cooked penne. Don't forget to sprinkle in Italian seasoning, salt, and pepper. This step adds extra flavor to your dish. - Prepare the baking dish with olive oil. - Spread the pasta mixture evenly and top with mozzarella. Grab a 9x13 inch baking dish and drizzle it with olive oil. This prevents sticking and adds a nice flavor. Pour in your pasta mixture, spreading it evenly. Make sure each corner has enough pasta for even cooking. Finally, sprinkle shredded mozzarella cheese over the top. This creates a delicious crust that everyone loves. - Bake for 25-30 minutes until golden brown and bubbling. Place your baking dish in the preheated oven. Set a timer for 25 minutes. Keep an eye on it as it cooks. You want the cheese to melt and turn golden brown. Once it’s bubbling and smells amazing, take it out. Let it cool for a few minutes before you dive in. This is the best part! You can find the full recipe for more details. To achieve perfect al dente pasta, watch the clock. Cook the penne until it has a slight bite. This means it should be firm but not hard. Drain it right away and rinse with cold water. This stops the cooking process and keeps it from getting mushy. Layering your ingredients is key for even cooking. Start with a base of the pasta mixture. Add some of the veggies next, then sprinkle on cheese. Repeat this process until you reach the top. This ensures every bite has a mix of flavors. To elevate taste, add fresh herbs like basil, parsley, or oregano. These add bright notes to your dish. For a hint of warmth, sprinkle some black pepper or red pepper flakes. Experiment with different spices to find your favorite blend. If you want a creamier texture, mix in more ricotta cheese or a splash of cream. This makes each bite rich and velvety. You can also fold in some spinach or kale for added creaminess and color. Pair this pasta bake with a fresh green salad or garlic bread. Both add crunch and flavor to your meal. For a special touch, consider serving with a light vinaigrette dressing. To impress your guests, serve the pasta bake in individual bowls. This makes it fun and personal. Before serving, sprinkle fresh basil on top for an eye-catching finish. This adds color and aroma, making your dish even more inviting. {{image_4}} You can switch up the protein in this dish easily. If you want a lighter option, use turkey instead of chicken. Shrimp also works well and adds a nice touch. For a meatless meal, try plant-based proteins like tofu or tempeh. They soak up flavors and add great texture. If you need a gluten-free dish, use gluten-free pasta. Many brands offer penne made from rice or quinoa. These options provide a similar taste and texture. You can also choose gluten-free marinara sauce and cheese. This way, everyone can enjoy the pasta bake. To change the flavor, think about different cuisines. For an Asian twist, use soy sauce and sesame oil. Add some ginger for an extra kick. If you prefer Mediterranean flavors, toss in olives and feta cheese. These ingredients give the dish a bright and salty taste. You can have fun with flavors and make this meal your own. To keep your Chicken and Veggie Pasta Bake fresh, let it cool first. Place it in a container with a tight lid. Use glass or BPA-free plastic containers for the best results. This helps keep the flavors and texture intact. Store it in the fridge for up to three days. When it's time to enjoy those tasty leftovers, preheat your oven to 350°F (175°C). Place the pasta bake in an oven-safe dish. Cover it with foil to keep it from drying out. Heat for about 20 minutes or until warm throughout. You can also reheat in the microwave for quick meals. Just use a microwave-safe container and heat in short bursts. If you want to freeze your pasta bake, first let it cool completely. Cut it into serving sizes for easier thawing. Wrap each portion tightly in plastic wrap, then place them in a freezer bag. Label the bags with the date. For best taste, use them within three months. To thaw, move a portion to the fridge overnight. Reheat as described above for a warm, hearty meal. To make Chicken and Veggie Pasta Bake, follow these steps: 1. Preheat your oven to 375°F (190°C). 2. Cook 2 cups of penne pasta until al dente. 3. In a bowl, mix together shredded chicken, cherry tomatoes, zucchini, bell pepper, broccoli, ricotta cheese, and marinara sauce. 4. Add the drained pasta to the bowl and mix well. 5. Grease a baking dish with olive oil and spread the mixture in it. 6. Top with shredded mozzarella cheese. 7. Bake for 25-30 minutes until the cheese is golden and bubbly. 8. Let it cool and garnish with fresh basil. This easy recipe is fun and packed with flavor. You can find the Full Recipe for more details. Yes, you can make this dish ahead of time. Prepare the pasta bake up to the baking step. Then, cover it and store it in the fridge for up to 24 hours. When you are ready to eat, simply bake it from the fridge. You might need to add a few extra minutes to the cooking time. If you don’t have ricotta cheese, you can use cottage cheese or cream cheese. Both will give a creamy texture. You can also blend silken tofu for a dairy-free option. Each will work well in this dish and keep it tasty. To add some heat, sprinkle in red pepper flakes or diced jalapeños. You can also use spicy marinara sauce. If you like heat, try adding hot sauce to the mix. Adjust the amount to your taste for the perfect kick. The Chicken and Veggie Pasta Bake lasts about 3-5 days in the fridge. Store it in an airtight container to keep it fresh. If you notice any changes in smell or color, it’s best to toss it. Yes, you can prepare this pasta bake in a slow cooker. First, cook the pasta separately until al dente. Then, mix all the ingredients in the slow cooker. Cook on low for 4-6 hours. Add the cheese on top for the last 30 minutes to melt it nicely. Enjoy this easy method! This blog post covered how to make a tasty Chicken and Veggie Pasta Bake. You learned about the key ingredients, step-by-step instructions, and helpful tips. Remember to customize your dish with your favorite veggies or proteins. This recipe offers great nutrition and flavor. Store leftovers well and they’ll taste good later. You can even try new variations for fun. Enjoy your cooking adventure, and make every bite delicious!

Chicken and Veggie Pasta Bake

Looking for a delicious family meal? Try this Cheesy Chicken & Veggie Pasta Bake that combines tender penne, juicy chicken, and fresh veggies for a mouthwatering dish everyone will love. With a cheesy mozzarella topping and a hint of Italian seasoning, this recipe is easy to make and perfect for weeknight dinners.
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Ingredients
  

2 cups penne pasta

1 lb (450g) cooked chicken, shredded

1 cup cherry tomatoes, halved

1 zucchini, diced

1 bell pepper (any color), diced

1 cup broccoli florets

2 cups shredded mozzarella cheese

1 cup ricotta cheese

1 cup marinara sauce

1 teaspoon Italian seasoning

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves, for garnish

Instructions
 

Begin by preheating your oven to 375°F (190°C) to ensure it's hot when the pasta bake is ready.

    In a large pot of salted boiling water, cook the penne pasta according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and set it aside.

      In a large mixing bowl, combine the shredded chicken, halved cherry tomatoes, diced zucchini, diced bell pepper, broccoli florets, ricotta cheese, and marinara sauce. Stir the mixture thoroughly so that all ingredients are evenly coated with the sauce.

        Carefully fold the drained penne pasta into the mixture, then sprinkle in the Italian seasoning, along with salt and pepper to taste. Stir gently until everything is well mixed and combined.

          Take a 9x13 inch baking dish and drizzle 2 tablespoons of olive oil in the bottom to prevent sticking. Pour in the pasta mixture, spreading it evenly to ensure even cooking.

            Generously top the pasta mixture with the shredded mozzarella cheese, ensuring that the surface is covered for a delicious, cheesy crust.

              Place the baking dish in the preheated oven and bake for about 25-30 minutes. Keep an eye on it until the cheese is bubbling and nicely golden brown.

                After baking, carefully remove the dish from the oven and let it cool for a few minutes. Before serving, garnish with fresh basil leaves for an aromatic touch.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                    - Presentation Tips: For an inviting presentation, serve the pasta bake in individual bowls. This allows guests to enjoy their portion straight from the dish. To enhance the visual appeal, sprinkle additional fresh basil on top just before presenting.