Ingredients
Scale
- 16 oz Penne or Rotini pasta
- 1 lb cooked protein (shredded chicken, ground beef, or Italian sausage)
- 2 cups broccoli florets or sliced bell peppers
- 24 oz Marinara sauce or Alfredo sauce
- 3 cups shredded Mozzarella or Sharp Cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) if you plan to bake the casserole immediately. Grease a large 9×13 inch baking dish with non-stick spray or butter. Bring a large pot of salted water to a boil and cook the pasta for two minutes less than the package directions suggest for “al dente.” This prevents the pasta from becoming mushy during the baking process.
- While the pasta boils, cook your chosen protein in a skillet over medium heat until fully browned or cooked through. Drain any excess grease. If you are using hearty vegetables like broccoli or carrots, steam them for 3 minutes or sauté them with the meat until they are slightly tender but still crisp. Drain the pasta and return it to the pot.
- Combine the cooked pasta, protein, vegetables, and your choice of sauce in the large pot. Stir in one cup of the shredded cheese, garlic powder, oregano, salt, and pepper. Mix everything until the sauce evenly coats all components. Pour the mixture into the prepared baking dish and spread it into an even layer.
- Top the mixture with the remaining shredded cheese and the grated Parmesan. If making ahead, cover the dish tightly with foil and refrigerate for up to 48 hours. When ready to eat, bake (covered) for 20 minutes, then remove the foil and bake for another 15 minutes until the cheese is bubbly and golden brown. Garnish with fresh parsley before serving.
- Cook Time: 60 minutes