Dump and Bake Pasta Takes 5 Minutes to Put Together!
Not having to cook the pasta before putting this dish together really is a time saver. I had only done a no cook noodle lasagna and love not having to do that extra step, now that I have found this recipe, I think will be making this a bit more often as well.
Seriously, just add a salad and a loaf of sourdough french bread and dinner is on the table!
DUMP-AND-BAKE CHICKEN CAPRESE
Ingredients:
- 2 cups diced, cooked chicken
- 1 3/4 cups halved grape tomatoes
- 12 ounces (about 3 cups uncooked) uncooked penne pasta
- 3 ½ cups low-sodium chicken broth
- 8 ounces (about 2 cups) shredded mozzarella cheese, divided
- ½ cup chopped or torn fresh basil leaves, divided
- 2 teaspoons minced garlic
- ½ teaspoon salt
Instructions:
- Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
- In the prepared dish (or in a separate bowl), stir together cooked chicken, tomatoes, uncooked pasta, chicken broth, 1 ½ cups of mozzarella cheese, about half of the basil leaves, minced garlic, and salt.
- Cover the dish tightly with foil and bake for 40 minutes.
- Uncover; stir. At this point you should check the pasta to make sure that it is al dente. If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Sprinkle remaining ½ cup of mozzarella over the top. Bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).
- Garnish with remaining basil leaves just before serving.
Quick Tip: If you are wanting to make individual servings make this in large muffin tin. Hello luncheon!
Photo and recipe courtesy of Blair at Well Seasoned Mom.