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Italian Chicken Casserole

Looking for a quick, nutritious meal? This one-pan lunch recipe is the perfect vegetarian lunch option that packs a punch of flavor while keeping the prep and cleanup simple. Try this afterka dish for a wholesome meal that satisfies and nourishes! VegetarianLunch OnePanRecipe HealthyEating MealPrep QuickLunch PlantBased NourishYourBody
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Ingredients
  

4 boneless, skinless chicken breasts

2 cups marinara sauce

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cups cooked penne pasta

1 medium zucchini, sliced

1 cup baby spinach

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray or a little olive oil.

    Sauté the chicken: In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt, pepper, oregano, and basil. Add the chicken to the skillet and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove from skillet and let it cool slightly before slicing into bite-sized pieces.

      Prepare the sauce mixture: In a bowl, combine the marinara sauce with ricotta cheese, mixing until smooth. Stir in the cooked penne pasta, sliced zucchini, and baby spinach until everything is well coated.

        Layer the casserole: In the bottom of the prepared baking dish, spread half of the pasta mixture. Top with half of the sliced chicken, then sprinkle half of the mozzarella and Parmesan cheese. Repeat the layers with the remaining pasta mixture, chicken, and top with the remaining cheeses.

          Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.

            Garnish and serve: Once out of the oven, let the casserole sit for about 5 minutes before serving. Garnish with fresh basil leaves if desired.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6