2 Easy PASTA BAKES for Busy Weeknights!!
Recipes in this Video
Originating from Italy, pesto pasta has been embraced in American cuisine, evolving into comforting bakes that combine flavors and textures. This Pesto Pasta Chicken Bake is a family favorite, showcasing the vibrant taste of basil pesto and tender chicken, making it perfect for weeknight dinners or potlucks. Today, variations abound, incorporating different proteins and vegetables, appealing to a wide audience.
Ingredients
- ●pasta
- ●chicken breast
- ●pesto sauce
- ●mozzarella cheese
- ●parmesan cheese
- ●olive oil
- ●garlic
- ●spinach
- ●salt
- ●black pepper
- ●red pepper flakes
- ●basil
- ●cherry tomatoes
- ●onion
- ●broth
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Cook pasta in salted boiling water until al dente; drain and set aside.
- 3In a skillet, heat olive oil over medium heat; add diced onion and garlic, sauté until translucent, about 3-4 minutes.
- 4Add diced chicken to the skillet; season with salt, black pepper, and red pepper flakes, cooking until browned, about 5-7 minutes.
- 5Stir in spinach and cook until wilted, about 2 minutes.
- 6In a large bowl, combine cooked pasta, chicken mixture, pesto sauce, and half of the mozzarella cheese; mix well.
- 7Transfer mixture to a greased baking dish; top with remaining mozzarella and parmesan cheese.
- 8Arrange cherry tomatoes on top for garnish.
- 9Cover with foil and bake for 20 minutes.
- 10Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- 11Let cool for 5 minutes before serving.
Ingredient Alternatives
mozzarella cheese
Healthier: part-skim mozzarella
Cheaper: provolone cheese
Part-skim mozzarella reduces calories while maintaining creaminess.
pesto sauce
Healthier: homemade pesto
Cheaper: spinach and basil puree
Homemade pesto can be lower in calories and cost.
chicken breast
Healthier: chicken thighs
Cheaper: canned chicken
Canned chicken is often less expensive and still provides protein.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast offers a cheesy flavor with fewer calories.
Techniques
Equipment
Also Known As
Ingredients
- ●1/2 cup fresh cranberries
- ●1 ripe pear, diced
- ●1/4 cup balsamic vinegar
- ●1/2 cup olive oil
- ●1 tbsp honey or maple syrup
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp Dijon mustard
Instructions
- 1In a blender or food processor, combine the fresh cranberries and diced pear.
- 2Add the balsamic vinegar, honey (or maple syrup), salt, black pepper, and Dijon mustard to the blender.
- 3Blend the mixture until smooth and well combined.
- 4With the blender running, slowly drizzle in the olive oil until the vinaigrette is emulsified.
- 5Taste and adjust seasoning if necessary, adding more salt or honey to taste.
- 6Transfer the vinaigrette to a jar or airtight container.
- 7Refrigerate for at least 30 minutes to allow the flavors to meld.
- 8Shake well before serving over your favorite salad.
Equipment
Ingredients
- ●8 oz penne pasta
- ●1 tbsp olive oil
- ●1/2 lb ground beef
- ●1/2 lb Italian sausage
- ●1 small onion, chopped
- ●2 cloves garlic, minced
- ●1 can (15 oz) tomato sauce
- ●1 can (14.5 oz) diced tomatoes
- ●1 tsp dried oregano
- ●1 tsp dried basil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup sliced pepperoni
- ●2 cups shredded mozzarella cheese
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup chopped fresh parsley (for garnish)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 3In a large skillet, heat olive oil over medium heat. Add the ground beef and Italian sausage, cooking until browned. Drain excess fat.
- 4Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent.
- 5Stir in the tomato sauce, diced tomatoes, oregano, basil, salt, and pepper. Let simmer for about 5 minutes.
- 6In a large mixing bowl, combine the cooked pasta, meat sauce, and sliced pepperoni. Mix well.
- 7Transfer the pasta mixture to a greased 9x13 inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
- 8Cover the dish with aluminum foil and bake for 20 minutes.
- 9Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- 10Garnish with chopped fresh parsley before serving.
Equipment
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