Easy Weeknight Pasta Bake
With both school and work in full swing, my weeks suddenly got a loooot more filled than they had been during the prior 5 months in lockdown. So, easy, re-heatable meals for the busy weeknights were key. This tasty pasta bake is exactly that -- easy and re-heatable! Meals like these were my go-to during my crazy semester.
This simple recipe is filled with veggies, packed with protein, and super flavorful. The best part is that you can throw it together at the beginning of the week and simply warm up the leftovers for a quick meal throughout.
You can really use any veggies you have on hand; I just happened to have zucchini on hand (because I always have zucchini on hand), but broccoli, asparagus, eggplant, etc. would work just as well.
So if things have been picking back up with you, especially amidst the crazy holiday season, this pasta bake is perfect for you! Even if you’ve still been hunkering down — we all need those super easy recipes sometimes.
Be sure to let me know if you give this recipe a try, and don’t forget to tag me on Instagram :)
Be well xx
Slim
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Serves: 4-6
Ingredients
8oz package of pasta (I use Banza—I like the added fiber and protein that the chickpeas give!)
1 lb chicken breast, chopped into bite sized pieces
1 tbsp olive oil
2 tsp minced garlic
½ yellow onion, diced
1 medium zucchini, sliced and quartered
2 tsp oregano
Salt and pepper
1 can diced fire roasted tomatoes
1.5 cup shredded mozzarella
2 tbsp grated parmesan
Instructions
Preheat the oven to 350℉ and prep a 9x13 baking dish with olive oil spray. Set aside.
Bring water to a boil and add pasta. Cook for specified amount of time, until tender. Drain and set aside.
For chicken: While pasta is cooking, put chicken in a pressure cooker and season with 1 tsp oregano, salt, and pepper. Cook on the poultry setting for 13 minutes, and then let it natural release for a few minutes. Then remove the chicken and cut into bite sized pieces. OR use pre-cooked chicken and simple cut into pieces.
While chicken and pasta is cooking, heat the oil in a pan on the stove top over medium high heat. Add the garlic and onions. Cook until translucent.
In the prepped baking dish, add the pasta, chopped chicken, sautéed onion and garlic, sliced zucchini, diced tomatoes, 1 cup of the mozzarella, and stir until evenly mixed and distributed.
Top with remaining shredded mozzarella, parmesan, and remaining oregano.
Bake in the oven for 15 minutes, or until cheese is fully melted.
Serve immediately or save some for later -- enjoy!
