Pasta casseroles make an easy dinner option but they can feel heavy on busy nights. These 11 recipes use simple swaps like extra vegetables and lighter sauces to cut back on calories without losing the creamy texture. Each one comes together with basic pantry items and works for weeknight meals or leftovers. You will see ideas that include whole grain pasta, lean meats, and plenty of cheese for that rich taste. They focus on realistic steps that fit into a regular cooking routine.
Helpful Tips Before You Start
These tips help keep pasta casseroles lighter while preserving their creamy texture and bold flavors.
Choose Whole Grain or Legume Pasta
Whole grain or chickpea pasta adds fiber and protein that regular noodles lack. Cook it 2 minutes less than the package directs so it stays firm after baking.
Swap in Greek Yogurt for Cream
Plain Greek yogurt replaces heavy cream or extra cheese in the sauce. Stir it in off the heat to keep it smooth and prevent curdling.
Pack in Extra Vegetables
Spinach, broccoli, or roasted peppers add bulk and moisture without many calories. Chop them small so they blend into every bite.
Grate Strong Cheese Finely
A small amount of aged parmesan or sharp cheddar delivers big flavor when grated fine. Sprinkle it on top and under the pasta layers for even distribution.
Whole Wheat Penne with Turkey Bolognese and Mozzarella
This casserole combines whole wheat penne with a lean turkey Bolognese sauce and a melted mozzarella topping. It delivers the hearty texture of a baked pasta dish while keeping the ingredients lighter than traditional versions. The result is a comforting weeknight meal that feels substantial without being heavy.
It works well for family dinners or meal prep because the flavors hold up after reheating. The sauce stays savory and the cheese creates a golden layer on top.
Serves 4 people.
Ingredients
- 12 oz whole wheat penne
- 1 lb ground turkey
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded mozzarella
Instructions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the whole wheat penne until just al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 minutes until softened. Stir in the minced garlic and cook for 1 minute.
- Add the ground turkey to the skillet. Break it up with a spoon and cook until no longer pink, about 6 minutes. Season with the oregano, basil, salt, and black pepper.
- Pour in the crushed tomatoes and simmer the sauce for 8 minutes to thicken slightly. Remove from heat.
- Combine the cooked penne with the turkey Bolognese in the skillet or a large bowl. Transfer the mixture to a greased 9×13 baking dish and spread it evenly.
- Sprinkle the shredded mozzarella evenly over the top. Bake for 20 minutes until the cheese is melted and lightly browned.
Extra Tips
Let the casserole rest for 5 minutes after baking so the sauce sets before serving. If the turkey Bolognese seems thin, simmer it a few extra minutes before mixing with the pasta. Leftovers reheat well in a 350°F oven with a light cover of foil to keep the cheese from drying out.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 9×13 Baking Dish
Creamy Butternut Squash and Spinach Pasta Bake with Chicken
This pasta bake brings together roasted butternut squash, tender chicken, and wilted spinach in a light creamy sauce. It delivers the cozy feel of a casserole while keeping the focus on vegetables and lean protein.
It suits weeknight dinners or weekend meal prep when you want a complete dish that reheats well. The squash creates natural creaminess, the chicken adds heartiness, and the melted cheese on top gives a golden finish.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 3 cups butternut squash, peeled and cubed
- 2 cloves garlic, minced
- 1 cup low-fat milk
- 1/2 cup plain Greek yogurt
- 4 cups fresh spinach
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish. Cook the penne in a large pot of salted boiling water until al dente, then drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until lightly browned and cooked through. Remove the chicken to a plate.
- Add the remaining tablespoon of olive oil to the same skillet. Add the butternut squash cubes and cook for 8 to 10 minutes until they begin to soften. Stir in the minced garlic and cook for 1 minute more.
- Pour in the milk and let the mixture simmer for 3 minutes. Remove from heat and stir in the Greek yogurt until the sauce is smooth. Season with salt and pepper.
- Return the chicken to the skillet along with the cooked pasta and fresh spinach. Stir until the spinach wilts and everything is evenly coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the mozzarella and Parmesan evenly over the top. Bake for 20 minutes until the cheese is melted and lightly golden.
Extra Tips
Stir the sauce well after adding the yogurt to keep it smooth and prevent separation. If the squash cubes are large, cut them smaller so they soften evenly during the skillet step. Leftovers store well in the fridge for up to three days and reheat best in a 350°F oven to restore the crispy cheese topping.
Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, 9×13 baking dishMushroom and Lentil Stroganoff Baked Ziti
This baked ziti brings the earthy depth of mushrooms and the hearty bite of lentils together in a creamy stroganoff-style sauce. It delivers the cozy feel of a classic casserole while keeping the focus on plant-based protein and lighter dairy choices. The dish works well for weeknight dinners or make-ahead lunches when you want something filling without heaviness.
The pasta stays tender under a golden cheese topping, and the sauce clings to every piece for a rich but balanced bite. Lentils add chew and substance that pairs naturally with the savory mushrooms and gentle tang from yogurt.
Serves 4 people.
Ingredients
- 8 ounces dry ziti pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup cooked brown lentils
- 1 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 1 cup low-sodium vegetable broth
- 1/2 cup plain Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the ziti until just al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic and mushrooms and cook another 5 minutes until the mushrooms release their liquid and start to brown.
- Add the cooked lentils, smoked paprika, Dijon mustard, salt, and pepper. Stir to coat everything evenly.
- Pour in the vegetable broth and simmer for 3 minutes until slightly reduced. Remove the skillet from the heat and let it cool for 1 minute, then stir in the Greek yogurt until the sauce is smooth and creamy.
- Combine the cooked ziti with the sauce in the skillet or a large bowl until the pasta is well coated. Transfer the mixture to a lightly greased 8×8-inch baking dish.
- Sprinkle the Parmesan cheese evenly over the top. Bake for 20 minutes until the cheese is melted and the edges are bubbling. Remove from the oven and scatter the parsley over the surface before serving.
Extra Tips
Stir the Greek yogurt in off the heat to keep the sauce from separating. If you want a bit more tang, add an extra half teaspoon of Dijon before baking. Leftovers reheat well in a covered dish at 350°F with a splash of broth to loosen the sauce. Use brown or green lentils for the best texture.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 8×8 Baking Dish
Lemon Garlic Shrimp and Asparagus Whole Grain Casserole
This casserole brings together whole grain pasta with plump shrimp and fresh asparagus in a bright lemon garlic sauce. It works well for weeknight dinners when you want something comforting but still light. The finished dish has tender pasta, crisp-tender vegetables, and a subtle cheesy finish that feels satisfying without being heavy.
Serves 4 people.
Ingredients
- 8 ounces whole grain penne pasta
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil and cook the whole grain penne according to package directions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Add the asparagus pieces to the skillet and cook for 3 minutes. Then add the shrimp, lemon zest, lemon juice, red pepper flakes, salt, and black pepper. Cook for 3 to 4 minutes until the shrimp turn pink and opaque.
- Remove the skillet from heat. Stir in the cooked pasta and half of the Parmesan cheese until evenly combined.
- Transfer the mixture to a lightly greased 9×9-inch baking dish. Sprinkle the remaining Parmesan cheese over the top.
- Bake for 15 minutes until the top is lightly golden. Remove from the oven and sprinkle with fresh parsley before serving.
Extra Tips
Use fresh lemon zest and juice rather than bottled for the brightest flavor. If the shrimp are frozen, thaw them fully and pat dry before cooking to avoid excess moisture in the casserole. Leftovers reheat well in a 350-degree oven for 10 minutes with a splash of water to keep the pasta from drying out.Course: Main Course Cuisine: Mediterranean Equipment: Large pot, Large skillet, 9×9-inch baking dish
Mediterranean Eggplant, Zucchini, and Feta Pasta Gratin
This pasta gratin brings together roasted eggplant and zucchini with a light tomato sauce and salty feta. It offers a comforting baked texture without feeling heavy, making it a good choice for weeknight dinners or casual weekend meals.
The vegetables stay tender inside with slightly crisp edges, while the feta melts just enough to create a creamy finish. Whole grain pasta holds up well under the sauce and adds a nutty note that pairs nicely with the Mediterranean flavors.
Serves 4 people.
Ingredients
- 8 ounces whole wheat penne
- 1 medium eggplant, cut into 1-inch cubes
- 2 medium zucchinis, sliced into half-moons
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 (14-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces feta cheese, crumbled
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the penne until just al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the eggplant cubes and cook for 6 to 7 minutes, stirring occasionally, until they start to soften.
- Add the zucchini slices and minced garlic to the skillet. Cook for another 4 minutes until the zucchini begins to brown lightly.
- Stir in the crushed tomatoes, oregano, salt, and black pepper. Simmer the mixture for 3 minutes to let the flavors blend.
- Combine the cooked pasta with the vegetable sauce in the skillet or a large bowl until everything is evenly coated.
- Transfer the mixture to a lightly oiled 9×9-inch baking dish. Sprinkle the crumbled feta evenly over the top.
- Bake for 20 minutes until the feta is softened and the edges are bubbling. Remove from the oven and scatter the chopped parsley over the surface before serving.
Extra Tips
Use a firm feta that holds its shape rather than a very soft variety so it creates distinct creamy pockets instead of melting completely. Leftovers reheat well in a 350°F oven for 10 minutes to restore the baked texture. If you want a bit more brightness, add a squeeze of lemon juice right before serving.
Course: Main Course Cuisine: Mediterranean Equipment: Large Pot, Large Skillet, 9×9-inch Baking DishMexican Black Bean, Corn, and Chicken Enchilada Pasta Bake
This pasta bake brings together the bold flavors of enchiladas with the ease of a one-dish casserole. Lean chicken, black beans, and corn add protein and fiber while whole wheat pasta keeps the texture hearty. It works well for busy weeknights when you want something filling without extra effort.
The finished dish has a savory tomato-chili sauce that coats every bite, with melted cheese on top for richness. Corn adds a little sweetness and black beans give a creamy contrast to the tender pasta.
Serves 4 people.
Ingredients
- 8 ounces whole wheat penne pasta
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked shredded chicken breast
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups red enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 cup shredded reduced-fat cheddar cheese
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Cook the whole wheat penne in a large pot of boiling water until just al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 4 minutes. Stir in the minced garlic and cook for 1 minute more.
- Add the shredded chicken, black beans, corn, enchilada sauce, chili powder, and cumin to the skillet. Stir everything together and let it simmer for 3 minutes so the flavors combine.
- Remove the skillet from the heat and fold in the cooked pasta until evenly coated with the sauce mixture. Transfer everything to the prepared baking dish and spread it into an even layer.
- Sprinkle the shredded cheese evenly over the top. Bake for 20 minutes until the cheese is melted and the edges are bubbling. Remove from the oven, let it rest for 5 minutes, then scatter chopped cilantro over the surface before serving.
Extra Tips
Use frozen corn straight from the bag so it releases less water into the sauce. If you want a bit more heat, stir an extra half teaspoon of chili powder into the sauce before combining with the pasta. Leftovers reheat well in the microwave with a splash of water to loosen the sauce.Course: Main Course Cuisine: Mexican Equipment: Large pot, Large skillet, 9×13-inch baking dish
Greek Spinach, Artichoke, and White Bean Rigatoni Casserole
This casserole brings together classic Greek flavors in a baked pasta dish that feels hearty without being heavy. Tender rigatoni holds up well with creamy feta, tender spinach, and meaty artichokes, while white beans add a bit of protein and substance. It works well for weeknight dinners or casual gatherings when you want something comforting that still leans on vegetables and legumes.
The finished dish has a lightly tangy profile from the feta and a soft, creamy interior with a golden top. Spinach and artichokes keep the texture interesting while the beans and pasta create that satisfying bite you expect from a casserole.
Serves 4 people.
Ingredients
- 8 ounces rigatoni pasta
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 cups fresh spinach
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 1 can (15 ounces) white beans, drained and rinsed
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crumbled feta cheese, divided
- 1/2 cup plain Greek yogurt
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente, then drain and set aside. Reserve 1/4 cup of the pasta water.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for 1 minute more.
- Add the spinach to the skillet and cook until wilted. Stir in the artichoke hearts, white beans, oregano, salt, and pepper. Cook for 2 minutes to warm everything through.
- Remove the skillet from the heat. Stir in the Greek yogurt, half of the feta, and the reserved pasta water until the mixture is creamy and well combined.
- Add the cooked rigatoni to the skillet and toss gently to coat. Transfer everything to a lightly greased 8×8-inch baking dish and sprinkle the remaining feta evenly over the top.
- Bake at 375°F for 20 minutes until the top is lightly golden and the edges are bubbling. Let it rest for 5 minutes before serving.
Extra Tips
Use fresh spinach rather than frozen so the casserole does not turn watery. If you want a bit more brightness, add a squeeze of lemon juice to the yogurt before mixing. Leftovers reheat well in the oven at 350°F with a splash of broth to loosen the sauce.Course: Main Course Cuisine: Mediterranean Equipment: Large pot, Large skillet, 8×8 baking dish
Lean Beef, Kale, and Roasted Pepper Baked Lasagna
This lasagna layers lean ground beef with wilted kale and sweet roasted peppers for a lighter take on the classic. The result stays hearty thanks to the pasta and melted cheese, but the vegetables add freshness and color that make it feel balanced. It works well for weeknight dinners when you want something comforting without extra heaviness.
Serve it when you need a make-ahead meal that reheats nicely or for family gatherings where everyone expects lasagna but appreciates the added greens. The flavors stay savory and slightly sweet from the peppers, with a creamy texture from the cheese layers.
Serves 4 people.
Ingredients
- 8 lasagna noodles
- 1 pound lean ground beef
- 4 cups chopped kale
- 1 cup sliced roasted red peppers
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
- Add the lean ground beef to the skillet. Cook until browned, breaking it up with a spoon, about 6 minutes. Stir in the salt, black pepper, and oregano.
- Add the chopped kale to the skillet and cook for 3 minutes until wilted. Remove from heat and stir in the sliced roasted red peppers.
- Spread 1/2 cup marinara sauce in the bottom of a 9×9 baking dish. Layer 3 noodles over the sauce, then half the beef mixture, dollops of half the ricotta, and 1/2 cup mozzarella. Repeat the layers once more.
- Top with the remaining 3 noodles, the rest of the marinara sauce, the remaining mozzarella, and all the parmesan cheese.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for 10 more minutes until the cheese is bubbly and lightly browned. Let rest for 5 minutes before slicing.
Extra Tips
Rinse the kale well and remove tough stems before chopping so it softens evenly without bitterness. If the kale seems very thick, add a splash of water to the skillet while wilting it. Leftovers reheat well in the oven at 350 degrees with a cover to keep the pasta from drying out.Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×9 baking dish, Colander
Cauliflower Cheddar Macaroni Casserole with Turkey Sausage
This casserole brings together elbow macaroni and cauliflower in a creamy cheddar sauce, with slices of turkey sausage for a savory boost. It offers the cozy feel of baked pasta while using cauliflower to add volume and a touch of lightness.
The dish works well for weeknight dinners or weekend meal prep. Turkey sausage provides protein, and the cheddar keeps the flavor rich without needing heavy cream.
Serves 4 people.
Ingredients
- 8 ounces elbow macaroni
- 4 cups cauliflower florets
- 8 ounces turkey sausage, sliced into rounds
- 1 1/2 cups shredded cheddar cheese, divided
- 1 1/2 cups milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9-inch baking dish.
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cauliflower florets together. Cook for 6 to 7 minutes until the pasta is al dente and the cauliflower is tender. Drain and set aside.
- In a large skillet over medium heat, cook the turkey sausage slices until lightly browned on both sides, about 5 minutes. Remove from the skillet and set aside.
- In the same skillet, melt the butter. Whisk in the flour and cook for 1 minute. Slowly pour in the milk while whisking to avoid lumps. Stir in the garlic powder, salt, and black pepper. Cook until the sauce thickens slightly.
- Remove the skillet from heat and stir in 1 cup of the shredded cheddar cheese until melted and smooth.
- Combine the drained pasta and cauliflower with the cheese sauce and the cooked turkey sausage in the skillet. Mix gently until everything is coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top.
- Bake for 20 minutes until the cheese is melted and the edges are bubbly. Let it rest for 5 minutes before serving.
Extra Tips
Use sharp cheddar for stronger flavor with less cheese overall. If the sauce thickens too much after mixing, add a splash of milk before baking. Leftovers reheat well in the microwave with a cover to keep the pasta moist. For a make-ahead option, assemble the casserole up to the baking step and refrigerate overnight.Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, 9×9 baking dish, Whisk
Thai Peanut Chicken and Vegetable Noodle Bake
This Thai-inspired casserole brings together tender chicken, crisp vegetables, and whole wheat noodles in a light peanut sauce. It bakes into a warm, satisfying dish that feels comforting without being heavy. The recipe works well for weeknight dinners when you want something flavorful and filling.
It also makes a good option for meal prep because the flavors hold up nicely after reheating. The peanut sauce adds richness while the vegetables keep the overall dish balanced and fresh.
Serves 4 people.
Ingredients
- 8 ounces whole wheat spaghetti
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, julienned
- 1/3 cup natural peanut butter
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon lime juice
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1/2 cup low-sodium chicken broth
- 1/4 cup chopped peanuts
- 2 green onions, sliced
Instructions
- Preheat the oven to 375 degrees. Cook the whole wheat spaghetti in a large pot of boiling water until just tender, then drain and set aside.
- Heat a large skillet over medium heat. Add the chicken pieces and cook until lightly browned and cooked through, about 5 to 6 minutes. Remove the chicken to a plate.
- In the same skillet, add the broccoli, red bell pepper, and carrots. Cook for 3 to 4 minutes until the vegetables start to soften.
- In a mixing bowl, whisk together the peanut butter, soy sauce, lime juice, garlic, ginger, and chicken broth until smooth.
- Return the chicken to the skillet with the vegetables. Add the drained noodles and pour the peanut sauce over everything. Toss gently to coat.
- Transfer the mixture to a greased 9×13 baking dish. Sprinkle the chopped peanuts on top.
- Bake for 20 minutes until the top is lightly golden and the casserole is heated through. Remove from the oven and scatter the sliced green onions over the dish before serving.
Extra Tips
For a creamier sauce, stir in an extra tablespoon of broth if the mixture looks too thick before baking. Leftovers reheat well in a 350-degree oven for 10 minutes to restore texture. You can swap the broccoli for snap peas if preferred, but keep the carrots for sweetness and crunch.Course: Main Course Cuisine: Asian Equipment: Baking Dish, Large Skillet, Large Pot, Mixing Bowl
Pesto Chicken and Pea Farfalle Casserole with Light Ricotta
This casserole combines tender farfalle with chunks of chicken and sweet peas in a light pesto and ricotta sauce. The result is a creamy bake that feels comforting but uses lighter ingredients to keep the dish balanced.
It works well for weeknight dinners when you want pasta without the heaviness of traditional casseroles. The pesto adds fresh herb flavor while the peas provide a gentle pop of sweetness in every bite.
Serves 4 people.
Ingredients
- 12 ounces farfalle pasta
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup frozen peas
- 3/4 cup basil pesto
- 1 cup light ricotta cheese
- 1/2 cup shredded part-skim mozzarella cheese
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil and cook the farfalle until al dente. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 6 to 7 minutes per side until fully cooked. Remove from the skillet, let rest for a few minutes, then dice into bite-size pieces.
- In a large mixing bowl, stir together the light ricotta, basil pesto, and a pinch of black pepper until smooth. Add the drained farfalle, diced chicken, and frozen peas. Mix gently until everything is evenly coated.
- Transfer the mixture to a greased 9×9 inch baking dish. Sprinkle the shredded part-skim mozzarella evenly over the top.
- Bake for 20 minutes until the cheese is melted and the edges are lightly golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
Stir the frozen peas straight into the warm pasta mixture so they thaw gently without turning mushy. If you want to make the dish ahead, assemble everything up to the baking step, cover, and refrigerate for up to one day before adding the mozzarella and baking.Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, Mixing bowl, 9×9 inch baking dish
