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Grilled Chicken & Veggie Three Cheese Pasta Bake

  • 65minutes
  • 844calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsChromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 zucchini

  2. 1 yellow squash

  3. 1 red pepper

  4. 1 yellow pepper

  5. 4 boneless skinless chicken breasts

  6. olive oil

  7. 425 1/54 g ricotta cheese

  8. 1 egg

  9. 14.79 ml parsley

  10. 9.85 ml garlic powder

  11. 118 1/59 ml grated pecorino romano cheese

  12. 946 ml spaghetti sauce (use your favorite)

  13. 226.79 g sliced mozzarella cheese

  14. 340.19 g cooked pasta (penne, rigatoni or ziti)

Instructions Jump to Ingredients ↑

  1. Wash veggies and cut into large slices. Brush the veggies and chicken with olive oil and grill until chicken is almost done and veggies are crisp-tender.

  2. Preheat oven to 350.

  3. In a medium bowl, mix together ricotta, egg, parsley, garlic and romano cheese.

  4. Cover bottom of 13x9 lazagna pan with about 1 cup of sauce, add pasta, spoon cheese mixture over pasta (kind of mix it in a tiny bit- I sort of poke it down between the pasta a little), top with veggies and chicken. Top with remaining sauce (shake it a litlle so the sauce runs down between everything), cover with foil and bake for 30 minutes.

  5. Remove foil, spread mozzarella over top and bake for 15 minutes more or until cheese is bubbly and starting to brown.

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