Ingredients
Scale
- 16 oz dry penne or rotini pasta (uncooked)
- 2 cups cooked chicken breast (shredded) or browned ground beef
- 24 oz jar of marinara or alfredo sauce
- 3 cups water or low-sodium chicken broth
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 2 cups shredded mozzarella or cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large 9×13 inch baking dish with non-stick cooking spray or a thin layer of olive oil. Ensure the dish is deep enough to hold all the liquid without spilling over during the bubbling process.
- Add the uncooked pasta, your choice of protein (chicken or beef), and the frozen vegetables directly into the baking dish. Pour the jar of sauce and the water or broth over the top. Add the garlic powder, oregano, salt, and pepper. Use a large spoon to stir everything together until the pasta is evenly distributed and mostly submerged in the liquid.
- Cover the baking dish tightly with aluminum foil. This step is crucial as it traps the steam needed to cook the dry pasta. Place the dish in the center rack of the oven and bake for 35 to 40 minutes. At the 30-minute mark, carefully lift the foil and stir the mixture once to prevent the pasta from sticking to the bottom.
- Remove the foil and sprinkle the shredded cheese evenly over the top of the casserole. Return the dish to the oven, uncovered, for an additional 5 to 10 minutes. Bake until the cheese is melted, bubbly, and slightly golden brown. If you prefer a crispier top, turn on the broiler for the last 2 minutes.
- Remove the casserole from the oven and let it sit for 5 to 10 minutes before serving. This resting period allows the sauce to thicken and the flavors to meld. Garnish with fresh parsley and serve directly from the dish.
- Cook Time: 60 minutes