Grilled Chicken Veggie Three Cheese Pasta Bake Recipes

Steps:

• 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.
• Preheat oven to 350.
• In a medium bowl, mix together ricotta, egg, parsley, garlic and romano cheese.
• 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.
• Remove foil, spread mozzarella over top and bake for 15 minutes more or until cheese is bubbly and starting to brown.

Steps:

• Heat oven to 375 degrees F.
• Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
• Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasionally. Stir in Neufchatel.
• Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.
• Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Steps:

• Heat oven to 375 degrees. Cook pasta as directed on package, add spinach to the boiling water the last minute.
• Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat for 3 minutes or until chicken is done. Stir in cream cheese until melted.
• Drain pasta mixture and return to pan.
• Stir in chicken mixture and 1/2 c. mozzarella.
• Spoon into 9x13" casserole baking dish sprayed with non-stick cooking spray.
• Bake 20 minutes; top with remaining cheeses. Bake for three minutes more or until mozzarella is melted.

Steps:

• Preheat oven to 375°F.
• Boil pasta according to package directions (usually about 8-10 minutes until al dente).
• In a small skillet on med-high heat, spray a small bit of oil into the pan and cook the patties until they are semi-charred looking.
• While those are cooking, prep the squash, onion, and garlic.
• When patties are done, dice them. Add the olive oil into a decent sized pot on med to med-high heat, add onions and garlic. Sauté for about a couple of minutes. Add squash, sauté for another minute or two. Add the diced "chicken", then add salt and pepper, the can of soup, and about a 1/4 can of water to the pot and stir well.
• Add drained pasta, stir, then transfer the entire mixture into a casserole dish large enough to hold everything.
• Sprinkle the top with breadcrumbs and soy parmesan.
• Bake covered with foil for the first 10 minutes, then uncovered for the last 5.

Steps:

• In a large skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside. , In a large bowl, combine the noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer or until browned. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
• Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
• In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
• Bake 30 minutes in the preheated oven until bubbly and lightly browned.

Steps:

• Bring a large pot of salted water to a boil. Add macaroni and boil, uncovered, until just tender to taste. Drain, rinse with cold water and set aside.
• Preheat oven to 350 F (180 C).
• In a large pot, melt butter over medium heat and add flour. Stir with a wooden or non-reactive spoon until mixture has a lightly nutty aroma but no colour, about 5 minutes.
• Slowly whisk in milk, then bring entire mixture up to a simmer, whisking constantly. If lumps do occur, strain and return to heat. Add nutmeg and whisk in cream cheese until smooth. Reduce heat to medium-low and stir in cheddar until melted.
• Stir in cooked macaroni and spoon into an 8-cup (2 L) baking dish. Sprinkle with breadcrumbs and bake for 25 to 30 minutes, until bubbling around the edges.
• Cool for 10 minutes before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
• Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

Steps:

• Saute onion in butter.
• Stir in soup, mushrooms, and basil; set aside.
• In large bowl, combine noodles, chicken and cheeses.
• Add the mushrooms sauce and mix well.
• put into a greased 9 X 13 pan and bake uncovered at 350 for 45-55 minutes or until bubbly.
• Sprinkle buttered bread crumbs on top and bake 15 minutes more.

Steps:

• Preheat oven to 350*F.
• In saucepan, over medium heat, cook ground beef until browned; pour off fat.
• Add pasta sauce.
• In medium bowl, combine ricotta cheese, 1 cup mozzarella cheese, parmesan cheese, and egg.
• In lightly greased 2-1/2 quart baking dish, layer half the penne, sauce mixture, and cheese mixture.
• Repeat layers.
• Sprinkle remaining mozzarella cheese over top.
• Bake 35 to 40 minutes or until hot and bubbly.

Steps:

• Heat oven to 375ºF.
• Cook pasta in large saucepan as directed on package, adding spinach to the boiling water for the last minute. Meanwhile, cook and stir chicken and garlic in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. or until chicken is browned. Stir in pasta sauce and tomatoes; bring to boil. Simmer on medium-low heat 3 min. Remove from heat; stir in cream cheese spread until melted.
• Drain pasta mixture well; return to saucepan. Stir in chicken mixture and mozzarella. Spoon into 13x9-inch baking dish; top with Parmesan.
• Bake 10 to 15 min. or until heated through.

Steps:

• Spread 2 teaspoons mayonnaise on one side of each slice of bread.
• On the uncoated side of 2 bread slices, place 1 slice American cheese and 2 slices bacon. Top each with 1/4 cup cheddar cheese, 1/4 cup Gruyère cheese and 1 slice remaining bread, mayonnaise side out.
• Heat 12-inch nonstick skillet over medium heat. Add sandwiches; cook uncovered 3 to 4 minutes or until bottom sides are golden brown. Carefully turn; cook 2 to 4 minutes longer or until bottom sides are golden brown and cheeses are melted.