Ingredients
Scale
- 1 lb Lean Ground Beef or Shredded Cooked Chicken
- 1 box (16 oz) Penne or Rotini pasta (uncooked or slightly parboiled)
- 2 cups Frozen Mixed Vegetables (peas, carrots, corn, green beans)
- 1 jar (24 oz) Marinara sauce or Creamy Alfredo sauce
- 2 cups Beef or Chicken broth
- 3 cups Shredded Mozzarella or Cheddar cheese, divided
- 1 tablespoon Italian seasoning
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt and Black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray. In a large mixing bowl, combine the uncooked pasta, frozen vegetables, your choice of protein (beef or chicken), the sauce, broth, and half of the shredded cheese. Stir in the Italian seasoning, garlic powder, salt, and pepper until everything is evenly coated. If you are making this ahead of time, cover the dish tightly with foil and store it in the refrigerator for up to 24 hours.
- Transfer the mixture into the prepared baking dish. If baking immediately, cover the dish tightly with aluminum foil to trap the steam, which helps cook the pasta. Place it in the center rack of the oven and bake for 35 minutes. Carefully remove the foil, stir the contents to ensure even cooking, and sprinkle the remaining cheese over the top. Bake uncovered for another 10 to 15 minutes, or until the cheese is melted, bubbly, and slightly golden brown on the edges.
- Once the casserole is finished baking, remove it from the oven and let it rest for at least 5 to 10 minutes. This resting period allows the sauce to thicken and the pasta to set, making it easier to serve clean slices. Garnish the top with freshly chopped parsley for a pop of color and freshness. Serve large scoops onto plates and pair with a side salad or garlic bread for a complete, crowd-pleasing feast.
- Cook Time: 60 minutes