TOMATO CHICKEN PASTA BAKE



Uploaded By : Weekend at the Cottage

RECIPE BELOW!

A bit of prep the night before then just mix and bake day of - our TOMATO CHICKEN PASTA BAKE is ready in just 45 minutes for a great go-to quick meal idea.

You are going to love many things about this recipe; it’s easy to prepare and really delicious too, perfect for when you’re pressed for time.

When it comes to easy pasta bakes, this TOMATO CHICKEN PASTA BAKE gets extra points because of its make-ahead process. All you need to do is prepare the ingredients the night before and store them in containers overnight. Next day, pack them up in the cooler and head off to your favourite weekend destination, aka the cottage. Once there, all you need to do is mix everything together, bake it and 45 minutes later, dinner is on the table. What could be easier, or tastier, than that!

You can have a delicious, easy-to-make, quick meal on the table in under an hour, and this recipe is it! Here are some simple points to consider when you go to make it:

EASY BAKE
The ingredients for this recipe - nothing too fancy, everything readily available, but as I detailed above, the trick is to prepare the ingredients in advance. When you’re ready to enjoy, simply mix them together and you’re good to go.

One thing to mention is that you can make a vegetarian version of this recipe by simply omitting the chicken and bacon. The finished dish will be a little saucier but it’s still tasty and wonderful.

TOP IT OFF
Safe to say, pasta bakes would be nothing if it weren’t for the cheese. We decided to go the distance by including three - mozzarella to create a pleasantly gooey bake, and both Parmesan and cheddar to give the top a glorious crust with a bit of cheesy crunch. Yum!

ENJOY
Don’t you love when a meal can be served with nothing more than a sprinkle of parsley and Parmesan? This is especially great when you’re entertaining weekend guests. Remember, a casual relaxed vibe is an intention with pasta bake recipes, and this dish sure does fit that bill.

Since we’re keeping things casual, let’s echo those same sentiments with the rest of the meal. For me, salads are the way to go, whether you’re adding a scoop right next to the pasta or serving it on the side. If you like no fuss, try this SIMPLE SALAD, and if you’re all-in for a garlic lemon flavour next to tomato and cheese, try this CLASSIC CAESAR SALAD. Our SPINACH SALAD makes for a wonderful accompaniment too.

Relax! This TOMATO CHICKEN PASTA BAKE is dinner made easy, literally!

INGREDIENTS
4 cups of dried penne pasta, cooked
3 cups of roasted chicken, cubed
½ of a sweet white onion, diced
4 ribs of celery, diced
¼ cup of sun-dried tomatoes, chopped
2 cloves of garlic, finely diced
6 strips of cooked bacon, chopped
3 cups of tomato sauce
1 cup of mozzarella cheese, grated
sprinkle of kosher salt
1 teaspoon of chili flakes (optional)
butter to grease casserole dish
Topping:
1 cup of cheddar cheese, grated
½ cup of Parmesan cheese, grated
Garnish:
Sprinkle of fresh parsley, chopped
Sprinkle of Parmesan cheese, grated
INSTRUCTIONS
1) Preheat oven to 350°F with the rack in the middle position. Lightly butter an 8 x 11-inch glass casserole dish and set aside.
2) Place the penne, chicken, onion, celery, sundried tomatoes, garlic, bacon and tomato sauce into a medium-sized bowl. Stir to combine. Taste then, season with salt. If using chili flakes, add them here.
3) Add the mozzarella cheese and stir all of the ingredients together until grated cheese is incorporated throughout. Transfer the mixture into the greased casserole dish, tamping it down gently.
4) Mix the cheddar and Parmesan together in a small bowl before sprinkling it out evenly across the top of the pasta dish. Transfer to the oven and bake for 45 minutes.
5) Garnish with parsley and Parmesan and serve immediately.

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