How To make Broccoli and Ziti Casserole
1/4 c Olive oil
2 Cloves garlic, minced
2 lb Fresh broccoli, cooked,
-chopped 4 c Italian tomato sauce
1 lb Ziti, cooked according to
-package 1/2 c Parmesan cheese
1/4 lb Mozzarella cheese, grated
-(optional) 2 lb (16 oz.) low fat Ricotta
-cheese 1/2 c Seasoned bread crumbs
2 tb Toasted wheat germ
-(optional) Heat olive oil in skillet. Saute garlic until softened, not brown. Stir broccoli into garlic oil; set aside. In casserole (9x13), layer half tomato sauce, half the ziti, half Parmesan cheese* and all Mozzarella*, all broccoli, all Ricotta. (*Have cheeses mixed together.) Then layer remaining ziti. Add sauce, crumbs, wheat germ and remaining Parmesan. Cover and bake at 350 degrees for 35 minutes (10 minutes longer if dish has been refrigerated before cooking). Uncover during the last 15 minutes of cooking. Sauce should be bubbling and top lightly brown. -----
How To make Broccoli and Ziti Casserole's Videos
Learn How to make the best Chicken Broccoli Ziti Casserole
Rosie's back with the best chicken broccoli ziti ever. She is ready to roll with breaded fried chicken and parmesean chips on top.
Easy steps to your next meal.
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CHICKEN AND BROCCOLI PASTA ||MAE’S KITCHEN
Vegetable Pasta Bake tasty, filling comfort food
My Vegetable Pasta Bake is a veggie packed dinner that even the meat-eaters will devour - this vegetable pasta bake is tasty, filling comfort food.
Full Veggie Pasta Bake recipe including hints and tips here:
Ingredients:
400 g (14 oz) dried pasta shapes (I used rigatoni)
1 tbsp vegetable oil
1 large red onion peeled and chopped into wedges
1 red bell pepper de-seeded and chopped into large chunks
1 yellow bell pepper de-seeded and chopped into large chunks
1 courgette (zucchini) chopped
pinch of salt and pepper
2 cloves garlic peeled and minced
1 tbsp tomato puree
½ tsp dried oregano
½ tsp dried thyme
2x 400 g (14 oz) tinned chopped tomatoes
120 ml (1/2 cup) double (heavy) cream
100 g (3 packed cups) fresh baby spinach
100 g (1 packed cup) strong cheddar cheese grated
100 g (1 packed cup) mozzarella grated
Small bunch parsley roughly torn
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Baked Chicken and Penne Pasta Casserole - $10 Budget Meal Series
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Ultra Lazy HEALTHY Creamy Chicken Pasta Bake
Made from scratch, 350 cal per serving, a veggie loaded chicken pasta bake that takes 5 minutes to prepare, smothered in all that creamy sauce....
A throw-it-all-in-the-pan weeknight meal that's ready in 30 mins! | One-pot chicken & broccoli pasta
Easy one-pot pasta dinners are my favourite on busy weeknights.
I'm a bit of a creamy-cheesy sauce addict when it comes to sauces, but this is a lighter version that uses just a little Parmesan and some milk, rather than lots of heavy cream.
It means this One-pot chicken & broccoli pasta feels nice and light, but still with plenty of flavour.
Free printable recipe is available on our site:
Ingredients:
2 tbsp olive oil
1 small onion peeled and chopped
3 cloves of garlic peeled and crushed
3 chicken breasts (this is about 525g/18.5oz), chopped into bite-size chunks
1/4 tsp salt
1/4 tsp black pepper
60 ml (¼ cup) white wine (optional – you can replace with water or stock)
600 ml (2 ½ cups) good quality chicken stock
180 ml (¾ cup) whole (full-fat) milk
300 g (10.5oz) dried pasta shapes
300 g 10.5oz) broccoli stalk removed, chopped into small florets
1 tsp lemon juice
50 g (½ packed cup) grated parmesan
To Serve:
Freshly chopped parsley
black pepper
Instructions
1. Heat the oil in a large frying pan (skillet) on a medium-high heat.
2. Add the chopped onion, chicken, salt and pepper and fry for 5-6 minutes, until the onions start to go translucent.
3. Add in the garlic, stir and cook for 30 seconds.
4. Add the wine and bring to the boil. Simmer for 1-2 minutes, then add the stock and milk.
5. Bring to the boil, then stir in the pasta. Bring back to a gentle bubble and place a lid on the pan. Turn down the heat and cook for 10 minutes.
6. Add in broccoli, stir, place the lid back on and cook for another 5 minutes, until the broccoli is tender, and the pasta is cooked.
7. Remove the lid, stir in the lemon juice and parmesan.
8. Serve, topped with a sprinkling of fresh parsley and black pepper.
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