- Meat and poultry
- Chicken pasta
- Chicken pasta bakes
This is a tasty, creamy pasta bake with many different flavours to savour. It is also good made with gnocchi.
10 people made this
- 500g fusilli pasta
- 3 tablespoons olive oil
- 3 skinless, boneless chicken breast fillets - cubed
- 5 small green peppers, chopped
- 3 small red peppers, chopped
- 3 small yellow peppers chopped
- 3 teaspoons soy sauce
- 250ml white wine
- 3 teaspoons lemon juice
- 4 eggs
- 2 (500ml) tubs creme fraiche
- 1 pinch paprika
- 1 pinch dried oregano
- 1 pinch ground coriander
- 1 pinch ground nutmeg
- salt and pepper to taste
- 350g Cheddar cheese, grated
- 300g Emmentaler cheese, finely grated
- 100g blue cheese, crumbled (optional)
- 200g Parmesan cheese, grated
- 500ml milk
MethodPrep:1hr ›Cook:45min ›Ready in:1hr45min
- Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- In a large frying pan over medium heat, heat oil and saute chicken for 8 to 10 minutes. Add green, red and yellow peppers, and continue cooking for another 5 minutes. Stir in soy sauce, wine and lemon juice. Cover pan, reduce heat to low, and simmer for 20 minutes.
- Preheat oven to 190 C / Gas 5.
- Beat the eggs in a large bowl with the creme fraiche. Season with paprika, oregano, coriander, nutmeg, salt and pepper. Mix in Cheddar, Emmentaler and blue cheeses. Transfer mixture to a 22x33cm baking dish. Sprinkle Parmesan cheese on top, and pour in enough milk to make mixture moist.
- Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown; serve.
Reviews & ratingsAverage global rating:(5)
Reviews in English (1)
This was delicious!! The whole family loved it. I did tweak it a little because I did not have a few of the ingredients. I used sour cream instead of the creme fraiche, mozzarella instead of the emmenlater (swiss) cheese and water in place of the wine. Definetly planning to make this again!-24 Oct 2006
Chicken and Vegetables Pasta Bake
This Chicken and Vegetables Pasta Bake is an easy dinner idea made with chicken, vegetables and pasta. A delicious baked pasta that has beautiful colors and amazing flavor!
Five Veggie Four Cheese Lasagna
My mom gave me the “Favorite Family Dinners” cookbook for Christmas. The Five-Veggie, Four-Cheese Lasagna looked so delicious, I had to try it. This recipe is actually from Jamie and Bobby Deen’s cookbook “Y’All Come Eat.”
Usually anything with spinach and artichokes is right up my ally. This was really good the first night we had it. Then I ate it for lunch . . . everyday . . . for 4 days. By Friday I was so sick of this lasagna I couldn’t even look at it anymore, and we ended up tossing out the rest. I hate to waste food – I think from now on I will be making a half pan!
If you like lasagna and these vegetables, I think you’ll enjoy this recipe! The roasted red onions were especially good. I omitted the mushrooms, so I guess my lasagna was really Four-Veggie, Four-Cheese, and I also added turkey sausage to the sauce, but whatev.
What you Will Need
Pre-cooked chicken: Leftover chicken works great in this dish and is a great way to use up leftover chicken. Pre-cooked frozen chicken or Reotrtossire chicken also works perfectly.
I used chicken but that&rsquos optional and the dish would still work very well without it. I usually use the frozen grilled chicken when making this ahead of time because I can just mix all the ingredients and place them in the casserole dish.
Pasta sauce: To bind this dish together and bring out the flavor you will need pasta sauce (aka marinara, pizza sauce). This is where you can get really creative and make the dish your own. You can use meat-based sauce or any type of pasta sauce you like.
Pasta: Rotini, penni, or any type of short cut pasta will work with this dish. Be sure to put the pasta to boil before doing anything else as it takes the longest to cook.
Cheese: Now let&rsquos talk about the cheese. Shredded mozzarella works best for this dish to but any type of melting cheese will work. You can also top the cheese with a few tablespoons of shredded parmesan if desired.
Chicken & Greens Pasta Bake
It&rsquos a rule at my house that if I put pasta in it, my kids will eat it. On this night, I made a quick chicken and Swiss chard pasta bake with some Swiss cheese to boot. If you have your chicken ready to go, this whips up in no time flat. You can poach your chicken on the stove, in the slow cooker (that&rsquos what I did!) or buy a rotisserie chicken all ready to eat and just shred that. Assemble, bake and enjoy. That&rsquos the kind of easy I need on a Tuesday. xo
This recipe serves four to six.
1 pound of cooked and shredded chicken ready to use
about half a pound or so of pasta (I used rotini), cooked and ready to use
a little Extra Virgin Olive Oil (EVOO)
6 slices of bacon, chopped (I used turkey bacon)
4 garlic cloves, chopped
about 8 green onions, chopped
3 cups of chopped Swiss chard
1 (10 oz) can cream of chicken soup
1 cup of milk (I used 2%)
lots of salt and pepper
1½ cups shredded Swiss cheese
Preheat your oven to 375 degrees.
Grease (I used Pam) a 9×13 baking dish. Set aside.
In a large pot over medium-high heat, add in a drizzle of EVOO followed by your chopped bacon. Stir the bacon around a few minutes until the pieces are nice and crisp then add in your chopped garlic and stir another minute. Next, add in your chopped green onions followed by your chopped Swiss chard. Add another drizzle of EVOO down on top of the Swiss chard as you allow everything to heat up together. After the Swiss chard has sauteed a few minutes, stir in your cream of chicken soup and milk followed by a big pinch of both salt and pepper. Next, stir in your cheese followed by your chicken and pasta. Toss everything together and then pour it into your prepared baking dish. Pop this dish in the oven and bake it about 18 to 20 minutes or until it&rsquos nice and bubbly and slightly browned on top.
Remove the casserole from the oven and serve.
You have your pasta, your chicken and your greens all in one casserole. I call that a win for a busy week night!
How to make 20 Minute Cheesy Vegetable Pasta Bake:
- Chop up the vegetables. I like fresh zucchini and mushrooms, but you could also add asparagus, yellow squash, broccoli, cauliflower, or whatever vegetables you like best.
- Boil water in a large pot, and add the noodles. When there is about 2 minutes left until the noodles are finished, add the chopped vegetables into the water. Cook 2 more minutes then drain the noodles and vegetables.
- Add everything back to the empty pot, then pour the sauce (Homemade Marinara sauce recipe) into the pot, add a handful of mozzarella cheese, and mix everything up!
- Pour the pasta mixture into a baking dish, add more cheese and Italian seasonings on the top, then broil for a few minutes to melt and brown the cheese- YUM!
Chicken Parmesan Casserole
Transform a favorite Italian-American dish into a delicious chicken Parmesan casserole. The recipe has everything that's great about a classic casserole dish, complete with tender meat, pasta, savory sauce, and a little crunch from the breading. Ready in about one hour, it's also an excellent make-ahead dish for meal planning.
Like lasagna, the chicken parm casserole is built in layers: sauce-laden pasta, fried chicken, and mozzarella. It uses a jarred marinara sauce that gets a flavor boost from a little Italian seasoning and garlic powder. That gets tossed with a rigate (Italian for "ridged") tubular pasta, such as rigatoni or penne, which is ideal for baking. The sauce clings to the pasta's ridges and, along with the crispy chicken, prevents the chicken Parmesan from getting soggy. To bring it all together, the mozzarella cheese melts into gooey layers, and the Parmesan cheese topping is a classic finishing touch.
The recipe includes steps for how to bread chicken from scratch. The small pieces fry up quickly and can be cooked ahead of time. They're delicious on their own, so try not to eat all of them before building the casserole. If you prefer to skip the oil, cook the chicken in your air fryer or oven. Frozen chicken tenders and leftover rotisserie chicken are both great shortcuts.
This hearty dish is very filling and should easily feed four to six people. Double the ingredients to fill a larger casserole dish, or to make a second casserole to freeze for later. To complete the meal, serve it with garlic cheese bread and a side salad.
Fruit and vegetable smoothies are a great way to start the day and this carrot and banana smoothie recipe is delicious any time. Are you consuming your daily recommended veggie servings? This smoothie recipe is a great way to incorporate more.
A spin on a traditional potato pancake recipe, incorporating fresh veggies like carrots and zucchini. Super easy to make and deliciously yummy.
An easy recipe that will transform ordinary carrots into a delicious side dish. Fancy enough for the holidays and easy enough to compliment dinner any night. A how-to recipe with 5 reasons why you should start eating more carrots TODAY!
Amy on September 17, 2014:
This dinner was amazing!! I was shocked when my son who is 11 said it was great. It was a hit at my house. I will be making this again soon.
Better Yourself from North Carolina on March 30, 2014:
Yum! I&aposve been looking for new healthy recipes and this is a perfect! Thanks for sharing!
Heather (author) from Arizona on November 08, 2013:
@chefmancave-- Thanks so much for stopping by and commenting. I make this dish regularly but at the time had just begun using my Salad Master slicer and was experimenting with the different cones. Typically, I do shred my carrots for my homemade pasta salads or baked pastas. I like doing it that way not just for aesthetics but because I love to have a taste of carrot in every bite. I&aposll be revamping this Hub soon anyway and will probably end up using shredded carrots anyway. As for choosing carrots, I just love the way the carrots and broccoli go together. Thanks again :)
Robert Loescher from Michigan on November 06, 2013:
Heather. I love the serving plate in the last picture. Great job with the photos. One minor complaint with the ingredients. For me, carrots don&apost make sense. An orange pepper with a julienne cut would be more visually appealing. Any reason for the carrot choice?
Heather (author) from Arizona on October 11, 2013:
@iguidenetwork-- Thanks for stopping by! I hope you can try this and I hope you love it as much as I do. It tastes great as leftovers (even better, actually) and I&aposve even eaten it cold. It&aposs a yummy time-saver for sure. Come back and let me know how it goes :)
@Glimmer Twin-- Thanks for stopping by and pinning :)
@Gypsy48-- Thanks so much for commenting. You&aposll have to let me know how it went :)
iguidenetwork from Austin, TX on October 09, 2013:
I like to cook but since I&aposm busy nowadays I have little time to do it right now. I&aposm tiring of the ready made meals, so I&aposm looking for meals that are easy and quick to prepare as well as healthy and delicious. Thanks for posting this up, it seems really easy to do indeed. Veggies and cheese are a winning combination. :)
Claudia Mitchell on September 25, 2012:
This looks absolutely delicious. Pinned!
Gypsy48 on September 24, 2012:
Yummy, this looks delicious! I love cheese and pasta so this will definitely be on my weekly menu. Thanks for sharing:)
Heather (author) from Arizona on September 24, 2012:
Thanks carol7777. I&aposm a sucker for cheese too! Love the stuff. Thanks for reading and commenting.
carol stanley from Arizona on September 24, 2012:
Looks pretty tasty and easy and I am a fool for any kind of cheese. I like the idea that you use four cheeses. Thanks..and voting up.
Four cheese veggie chicken pasta bake recipe - Recipes
1 lb. penne pasta
2 Tbs. olive oil, divided
1 lb. mushrooms, chopped (I only used 1/2 pound)
1 large onion, chopped
2 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups low fat milk (I used fat-free)
1/2 tsp. salt
1/4 tsp. ground nutmeg (optional)
4 tsp. fresh lemon juice
1/4 tsp. black pepper
1-1/2 cups shredded cheddar cheese
1-1/4 cups shredded Swiss cheese
1 cup shredded Monterey Jack cheese
1/2 cup Parmesan cheese ( I ran out, so mine didn't include any Parmesan)
Directions: In a large pot of lightly salted boiling water, cook pasta according to package directions. Drain well and set aside.
Heat remaining oil in skillet. Add onion saute 5 minutes. Add garlic saute 2 minutes.
Whisk together flour and milk in small bowl. Add to skillet.
Bring to boiling, stirring occasionally. Reduce heat to low add salt and nutmeg and simmer 5 minutes. Sauce will thicken slightly.
Heat oven to 400°. Lightly grease a 13x9-inch baking dish.
In the same pot used to cook penne, toss penne with sauce, mushrooms, lemon juice, and pepper.
19 Easy Pasta Recipes For Kids That Will Make Your Quarantine EasierImmo Wegmann/Unsplash
There are few foods that are as kid-friendly as pasta. And what’s not to like? It comes in a bunch of different fun shapes, it’s filling, and you can customize it with whatever kind of sauce you want. Parents love it because it’s a relatively easy and low-stress dish that the whole family enjoy, especially as the coronavirus quarantine stretches from days to weeks for most of us. While mom and dad might not be enthusiastic about a dinner of dinosaur-shaped chicken nuggets, string cheese and Go-Gurt, we’ll happily sit down to a giant bowl of pasta you can easily whip up from non-perishables in the pantry.
But because of its wide appeal, it can be easy to get into a pasta rut. Whether it’s noodles and butter, or mac and cheese, once kids pick a favorite of something, they turn to it again and again. While it’s great that they found something they like, variety is the spice of life, and with pasta, the sky’s the limit when it comes to difference sauces, protein options, and shapes. But at the end of a long day you’re probably exhausted and may not have the brain-power to come up with a new kid-friendly pasta dish. That’s why you need to bookmark this page immediately: easy pasta recipes kids will love.