Recipe: Baked chicken pasta
This simple recipe is great for using up leftover chicken and veggies that might be hanging around the refrigerator. And it's an easy one to whip up on a week night.
Posted — UpdatedOne of my kids is not a big fan of ricotta cheese, which leaves me searching for alternatives when I'm in the mood for a big pan of lasagna or baked ziti.
I made it my own, adding one pound of penne pasta, a jar of spaghetti sauce and increasing the amount of cream/canned milk. Here's my version. It's a great recipe for leftover chicken and veggies that might be hanging around the refrigerator. And it's an easy one to whip up on a week night especially if you prep the veggies and pasta the night before and the chicken is already cooked.
Mozzarella cheese to cover top of casserole. I used about a cup.
Preheat oven to 375 degrees. Cook the pasta according to the directions.
Saute the onions and peppers in the olive oil until they are soft, about five minutes. Add the garlic and stir. Stir in the spaghetti sauce, cream and Parmesan cheese. Then add the pasta and cooked chicken. Stir.
Pour the mixture into a baking dish and top with the mozzarella cheese. Bake for 15 minutes until the cheese is melted and the casserole is warm all the way through.
Related Topics
• Credits
Copyright 2024 by Capitol Broadcasting Company. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.