Cheesy Chicken Pasta Bake

Elsja 1

"Warm, cheesy comfort food that can be easily modified to your taste. Add ground beef instead of chicken or exchange peppers/capsicum and onions for the carrot and zucchini if you are so inclined (I often am)."


4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Peel and slice zucchini and carrot
  2. Cook pasta and drain (oh and throw the carrot slices in with the pasta so they soften up a bit)
  3. While pasta is cooking, sautee the chicken pieces and zucchini in the olive oil, garlic and chili. Sprinkled on some oregano to make it look fancy (I guess it doesn’t taste bad either). I don’t measure stuff… just throw in a pinch here and a pinch there.
  4. Don't overcook the chicken, remember it will bake for awhile as well
  5. Mix the pasta sauce and the ricotta cheese
  6. Add chicken, veggies and pasta to the sauce and cheese. Stir it all up.
  7. Pour into a baking dish that has been sprayed with cooking spray
  8. Cover the whole dish with mounds of shredded cheese
  9. Bake uncovered until the cheese is melted and golden (roughly 400F or 200C). Approximately 10-15 minutes
  10. ***
  11. Oh… and the wine doesn’t actually go into this dish, I just like to drink it while I cook and eat!!
You might also like