Source: https://savorandnest.com/dump-and-bake-chicken-parmesan-casserole/#recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Ingredients
1 (16 oz) package uncooked penne pasta
3 cups marinara sauce (about 1 jar, 24 oz)
3 cups water
1 tsp salt
Ground black pepper, to taste
1 ½ lbs raw chicken breast, cut into bite-sized pieces
1-2 cups shredded mozzarella cheese (or Italian cheese blend)
½ cup grated Parmesan cheese
1 cup Panko breadcrumbs
Optional: Fresh chopped herbs like basil or parsley for garnish
Instructions
Preheat your oven to 425°F and lightly coat a 13x9-inch baking dish with nonstick spray.
In the prepared dish (or in a large separate bowl), combine the uncooked penne, marinara sauce, water, salt, pepper, and raw chicken.
Transfer the mixture into the prepared baking dish and cover tightly with aluminum foil to trap moisture. Bake for 30 minutes, ensuring the pasta absorbs the liquid during this time.
After 30 minutes, remove the foil and stir the mixture. At this point, the pasta will be slightly firm, and there may still be some liquid – that’s perfectly fine!
Top with shredded mozzarella, sprinkle with breadcrumbs and Parmesan cheese.
Continue baking uncovered for 10-15 minutes, or until the cheese is melted, the top is golden brown, the pasta is tender, and the chicken is fully cooked.
Garnish with fresh herbs like basil or parsley if desired, then serve and enjoy!
Notes
Cooking times may vary based on the type of pan, pasta, and your oven. Glass or ceramic dishes may require a little longer.
Always check the pasta by tasting a bite. It should be al dente, and most of the liquid should be absorbed.
To avoid mushy pasta, be careful not to overcook it.
You can also mix in Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, or sun-dried tomatoes for a flavor boost
Showing posts with label spaghetti sauce. Show all posts
Showing posts with label spaghetti sauce. Show all posts
Thursday, February 5, 2026
Tuesday, December 2, 2025
Vegetarian Pizza Casserole with White Beans and Rice
Total Time: 55 minutes
Ingredients
2 teaspoons olive oil
1 small zucchini, diced (1-2 cups)
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/2 small red onion, diced
1 cup diced mushrooms, I used white button
2-3 cloves garlic, minced
1/2 teaspoon dried oregano
2 (15 oz) cans white beans, I used great northern beans
2 cups cooked rice, white or brown
1 (24 oz) jar marinara sauce
2 cups shredded mozzarella cheese
1/4 cup chopped fresh parsley
Salt and black pepper, to taste
Instructions
Pre-heat oven to 425 degrees F. Heat a large skillet over medium heat and add olive oil, diced bell peppers, onion, zucchini and mushrooms. Season with a pinch of salt and cook veggies until softened, about 5 minutes.
Add in the minced garlic, dried oregano and 1/4 teaspoon black pepper. Mix together and cook for another 2-3 minutes. I like to turn up the heat a little bit so that my vegetables get nicely browned.
Next, add in the white beans, rice and marinara sauce. Mix together until completely combined and turn the heat off. Stir in 1 cup of shredded cheese and the fresh herbs. You can also add extra salt at this time, if needed.
Transfer the entire mixture to an oven safe baking dish.* Evenly top the casserole with the remaining 1 cup of shredded cheese and cover tightly with foil. Bake the pizza casserole for 20 minutes with the foil on, remove foil and bake for another 7-10 minutes, until cheese is completely melted. You can broil the top for a minute or two, if needed.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley, parmesan cheese and red pepper flakes, if desired, and enjoy.
Ingredients
2 teaspoons olive oil
1 small zucchini, diced (1-2 cups)
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/2 small red onion, diced
1 cup diced mushrooms, I used white button
2-3 cloves garlic, minced
1/2 teaspoon dried oregano
2 (15 oz) cans white beans, I used great northern beans
2 cups cooked rice, white or brown
1 (24 oz) jar marinara sauce
2 cups shredded mozzarella cheese
1/4 cup chopped fresh parsley
Salt and black pepper, to taste
Instructions
Pre-heat oven to 425 degrees F. Heat a large skillet over medium heat and add olive oil, diced bell peppers, onion, zucchini and mushrooms. Season with a pinch of salt and cook veggies until softened, about 5 minutes.
Add in the minced garlic, dried oregano and 1/4 teaspoon black pepper. Mix together and cook for another 2-3 minutes. I like to turn up the heat a little bit so that my vegetables get nicely browned.
Next, add in the white beans, rice and marinara sauce. Mix together until completely combined and turn the heat off. Stir in 1 cup of shredded cheese and the fresh herbs. You can also add extra salt at this time, if needed.
Transfer the entire mixture to an oven safe baking dish.* Evenly top the casserole with the remaining 1 cup of shredded cheese and cover tightly with foil. Bake the pizza casserole for 20 minutes with the foil on, remove foil and bake for another 7-10 minutes, until cheese is completely melted. You can broil the top for a minute or two, if needed.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley, parmesan cheese and red pepper flakes, if desired, and enjoy.
Monday, May 19, 2025
Easy Calzone Recipe
Source: https://natashaskitchen.com/easy-calzone-recipe/
Servings: 8 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Ingredients
• 2 lb pizza dough (see recipe below)
• 1 cup pizza sauce
• 1 cup pepperoni
• • 2 cups shredded mozzarella
• 1 cup ricotta cheese (I used cottage cheese)
• 2 tbsp oil
• 1/2 cup parmesan cheese
Instructions
Preheat the oven to 475 °F. Line the baking sheet with parchment paper or spray it with oil.
Divide the dough into 8 equally sized pieces. Roll each piece into a 1/4" thick circle.
Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges.
Place calzones on a baking sheet, leaving space apart. Cut a small vent on the top of each calzone. Brush the tops with oil and sprinkle with parmesan cheese. Bake for 15 minutes or until golden brown.
Overnight Pizza Dough Recipe
Servings: 8 people (makes 2, 10-12 inch crusts)
Prep Time: 10 minutes
Cook Time: 1 day
Total Time: 1 day 10minutes
Ingredients
• 1 1/4 cups warm water, 105-110˚F
• 1/2 tsp active dry yeast
• 1 tsp honey
• 1/2 Tbsp fine sea salt
• 3 1/3 cups all-purpose flour, (measured correctly) plus more to dust*
Instructions
How to Make Pizza Dough:
In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir.
Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Knead by hand 2 minutes (dough will be sticky). Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size.
Transfer dough to a floured surface, turn to coat lightly in flour so it isn’t sticky then divide in half. Fold each piece of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating for 8 folds. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week.
**I don't think putting it in the fridge made it rise much more than it had already risen, so I'd try using it after the first rise.
Remov the dough from the fridge 1 hour before using to give it time to warm up.
Servings: 8 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Ingredients
• 2 lb pizza dough (see recipe below)
• 1 cup pizza sauce
• 1 cup pepperoni
• • 2 cups shredded mozzarella
• 1 cup ricotta cheese (I used cottage cheese)
• 2 tbsp oil
• 1/2 cup parmesan cheese
Instructions
Preheat the oven to 475 °F. Line the baking sheet with parchment paper or spray it with oil.
Divide the dough into 8 equally sized pieces. Roll each piece into a 1/4" thick circle.
Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges.
Place calzones on a baking sheet, leaving space apart. Cut a small vent on the top of each calzone. Brush the tops with oil and sprinkle with parmesan cheese. Bake for 15 minutes or until golden brown.
Overnight Pizza Dough Recipe
Servings: 8 people (makes 2, 10-12 inch crusts)
Prep Time: 10 minutes
Cook Time: 1 day
Total Time: 1 day 10minutes
Ingredients
• 1 1/4 cups warm water, 105-110˚F
• 1/2 tsp active dry yeast
• 1 tsp honey
• 1/2 Tbsp fine sea salt
• 3 1/3 cups all-purpose flour, (measured correctly) plus more to dust*
Instructions
How to Make Pizza Dough:
In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir.
Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Knead by hand 2 minutes (dough will be sticky). Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size.
Transfer dough to a floured surface, turn to coat lightly in flour so it isn’t sticky then divide in half. Fold each piece of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating for 8 folds. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week.
**I don't think putting it in the fridge made it rise much more than it had already risen, so I'd try using it after the first rise.
Remov the dough from the fridge 1 hour before using to give it time to warm up.
Saturday, January 18, 2025
Veggie-Loaded Lasagna Soup (vegetarian)
Source: https://thenaturalnurturer.com/veggie-loaded-lasagna-soup-vegetarian/#recipe
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Ingredients
2 tablespoon olive oil
1 cup diced onion (about 1/2 a large onion)
1 cup diced carrots (about 2 large carrots)
1 cup diced zucchini (about 1 small zucchini) (I used bell peppers because I didn't have zucchini)
3/4 teaspoon salt, divided
2 tablespoons balsamic vinegar (I used apple cider vinegar with a bit of sugar)
2 cups pasta sauce
2 cups vegetable broth (I used chicken broth; 2 cups made for a very thick soup; you could easily double it)
3-4 cups loosely packed baby spinach roughly chopped
6 ounces lasagna noodles (6-8 sheets), broken into about 2-inch pieces (I used oven-ready)
1/3 cup grated parmesan cheese optional
shredded mozzarella cheese and/or ricotta cheese, for serving optional
fresh basil, chopped for garnish, optional
Instructions
Heat olive oil in a large pot over medium-high heat.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Ingredients
2 tablespoon olive oil
1 cup diced onion (about 1/2 a large onion)
1 cup diced carrots (about 2 large carrots)
1 cup diced zucchini (about 1 small zucchini) (I used bell peppers because I didn't have zucchini)
3/4 teaspoon salt, divided
2 tablespoons balsamic vinegar (I used apple cider vinegar with a bit of sugar)
2 cups pasta sauce
2 cups vegetable broth (I used chicken broth; 2 cups made for a very thick soup; you could easily double it)
3-4 cups loosely packed baby spinach roughly chopped
6 ounces lasagna noodles (6-8 sheets), broken into about 2-inch pieces (I used oven-ready)
1/3 cup grated parmesan cheese optional
shredded mozzarella cheese and/or ricotta cheese, for serving optional
fresh basil, chopped for garnish, optional
Instructions
Heat olive oil in a large pot over medium-high heat.
Add onion and carrot and cook for 2-3 minutes.
Add zucchini and cook until it begins to soften, about 2 more minutes.
Add zucchini and cook until it begins to soften, about 2 more minutes.
Stir in ½ teaspoon of salt.
Add balsamic vinegar and scrape up any browned bits stuck to the bottom of the pot.
Add balsamic vinegar and scrape up any browned bits stuck to the bottom of the pot.
Stir in marinara and broth and bring soup to a simmer.
Once simmering, add broken lasagna noodles to the pot and cook until noodles are tender, about 10 to 12 minutes or according to the cooking time on the box of your lasagna noodles.
After the soup is done cooking, stir in the last 1/4 teaspoon of salt, spinach and grated parmesan (if using) and let the spinach wilt in the hot soup for a minute or two.
Once simmering, add broken lasagna noodles to the pot and cook until noodles are tender, about 10 to 12 minutes or according to the cooking time on the box of your lasagna noodles.
After the soup is done cooking, stir in the last 1/4 teaspoon of salt, spinach and grated parmesan (if using) and let the spinach wilt in the hot soup for a minute or two.
Taste soup for seasoning and add more salt and pepper as needed.
Ladle soup into bowls and sprinkle with a little shredded mozzarella and/or top with a dollop of ricotta cheese, if desired. Sprinkle with fresh basil and enjoy.
Ladle soup into bowls and sprinkle with a little shredded mozzarella and/or top with a dollop of ricotta cheese, if desired. Sprinkle with fresh basil and enjoy.
Monday, September 2, 2024
Spaghizza
Spaghizza
Makes 8 servings
8 ounces spaghetti noodles
3 eggs
¼ cup milk
½ cup grated parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon pepper
2 ½ cups spaghetti sauce (one 23.5 ounce jar)
8-12 ounces (2-3 cups) shredded cheese (all mozzarella, or a mixture of your favorite pizza-friendly cheeses)
3.5 ounce package sliced pepperoni or any of your favorite pizza toppings
Preheat oven to 375 degrees.
Cook the spaghetti noodles according to the package directions until al dente. Rinse immediately in cold water until cool and drain well.
In a medium-size bowl, whisk eggs and milk. Add parmesan cheese and seasonings.
Toss in spaghetti noodles and transfer to a greased 9×13 pan (you can also use 2 8×8 pans, if you want to freeze one).
Pour the spaghetti sauce on top of noodles. Top with approximately half of the pepperoni. Sprinkle the shredded cheese on top of the pepperoni and top with remaining pepperoni. Sprinkle with additional parmesan cheese if desired.
Bake at 375 for 25-30 minutes, until golden brown. Let stand 5 minutes before cutting.
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