Chicken Cordon Bleu Pasta Bake A delicious twist on the classic Chicken Cordon Bleu, this pasta bake combines tender cavatappi with a creamy sauce, chicken, and gooey cheese, topped with a crispy breadcrumb crust. Ingredients 1 pound cavatappi pasta 2 (10.5-ounce) cans of cream of chicken soup 2 cups of half & half 3 tablespoons of Dijon mustard 1 tablespoon of fresh parsley, chopped 1 teaspoon of season salt (I use Lowry’s brand) ½ teaspoon of black pepper 3 cups of Swiss cheese, shredded 2 cups of rotisserie chicken, diced 1 tablespoon of unsalted butter, melted ¾ cup of plain panko bread crumbs ¼ cup of grated parmesan cheese Instructions Preheat the oven to 375°F. Spray a 9×13 casserole dish with nonstick cooking spray. Set aside. Cook the cavatappi pasta in a large pot of boiling water, according to package directions, for 7 to 8 minutes or until the pasta is al dente. In a large bowl, stir together the cream of chicken soup, half & half, Dijon mustard, fresh chopped parsley, season salt, and black pepper. Add the shredded Swiss cheese, diced rotisserie chicken, and cooked cavatappi pasta. Stir to incorporate all the ingredients fully. Pour the chicken cordon bleu casserole filling into the prepared casserole dish. In a small bowl, stir together the melted butter, plain panko bread crumbs, and grated parmesan cheese. Cover the top of the casserole filling evenly with the panko breadcrumbs. Bake for 25 to 30 minutes or until golden and bubbly.

This simple pesto pasta bake is a vegetarian main dish which is perfect for feeding a crowd. Giant pasta shells are stuffed with a creamy ricotta and pesto filling then baked with homemade tomato sauce and mozzarella.

Made a nice baked pasta today 😍 #vegan #plantbased #plantbaseddiet #plantstrong #pasta #pastabake #bakedpasta #veggies #hefeschmelz #nutritionalyeast #salad #whatveganseat #vegansofig #veganfood #veganfoodshare #veganfoodporn #foodporn #starch #hclf #nudeln #nudelsalat #salat https://www.instagram.com/p/B1Bn05Eo5kA/?igshid=186mu295yifr

Pastabake - Cause when you work late on Thursday night, strongly question the efforts you put in day to day and then the train bypasses your station on the way home.... the simple things are best. #pastabake #pasta #homecooked #homemade #homeeats #food #goodfood #sydneyfood #sydneyfoodie #sydneyfoodies #sydneyfoodblogger #eeeeeats #thursdaynight #latenighteats #latenightfood #simplethings #worksmarternotharder #thefoodwithbite https://www.instagram.com/p/Bu_QhligTMq/?utm_source=ig_tumblr_share&igshid=84waha9pkhox

Don’t know what to cook for dinner tonight? Our Three Cheese Pasta With Basil & Tomatoes is easy and delicious! 

Italian Sausage and Colorful Pepper Pasta Bake This vibrant and hearty pasta dish combines the bold flavors of Italian sausage with a medley of colorful bell peppers, creating a comforting meal that's perfect for any occasion. The creamy sauce, enriched with Gouda and Parmesan, envelops the pasta for an unforgettable taste. Ingredients 1 pound penne, cavatappi or rotini 1 tablespoon olive oil 1 pound hot Italian sausage or hot turkey sausage, casings removed 1 small onion, chopped 1 red bell pepper, 1/2-inch chop 1 yellow bell pepper, 1/2-inch chop 1 orange bell pepper, 1/2-inch chop 1/4 teaspoon red pepper flakes (optional for spicy) 4-6 cloves garlic, minced 3 tablespoons all-purpose flour 1 15 oz. can fire roasted tomatoes with juices 1 1/2 teaspoons dried basil 1 teaspoon chicken bouillon (granulated, cube or base) 1 tsp EACH dried oregano, dried parsley 1/2 tsp EACH dried thyme, salt, pepper 2 1/2 cups low sodium chicken broth 1 cup half and half (or milk whisked with 1 ½ tsps cornstarch) ADD LATER 6 ounces (1 ½ packed cups) freshly grated mild Gouda (may sub cheddar) 1/2 cup freshly grated Parmesan cheese Instructions Cook pasta al dente according to package directions in salted water. Before draining, reserve 1 cup of pasta water. Toss drained pasta with a drizzle of olive oil to prevent sticking; set aside. In a large saucepan or braiser over medium-high heat, heat the olive oil. Add the sausage and cook while crumbling until fully cooked; transfer to a plate using a slotted spoon. If the pan seems dry, add a little more olive oil. Add the chopped bell peppers and onion, cooking until the onion softens, about 5 minutes. Stir in the garlic and optional red pepper flakes, sautéing for 30 seconds. Sprinkle in the flour and cook while stirring for 1 minute until thickened. Lower the heat and return the sausage to the skillet. Add the fire roasted tomatoes, chicken bouillon, all seasonings, chicken broth, and half and half. Stir to combine, scraping up the brown bits from the bottom of the pan. Bring the sauce to a vigorous simmer, then reduce the heat and let it simmer until thickened, stirring often for about 5-10 minutes. Once thickened, reduce heat to low and stir in the Gouda until melted, followed by the Parmesan until fully incorporated. Add the cooked pasta and mix until well coated. If needed, add the reserved pasta water gradually to reach your desired consistency. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes. Serve individual portions garnished with extra Parmesan if desired. Hashtags

Creamy Tuscan Chicken Pasta Bake A deliciously creamy pasta bake featuring tender chicken, sun-dried tomatoes, and fresh spinach, all topped with melted Parmesan cheese for a comforting meal. Ingredients 16 oz. penne pasta, cooked al dente 2 lbs. boneless, skinless chicken fillets 1 teaspoon Italian seasoning Salt and pepper, to taste 1 tablespoon olive oil / oil from sun-dried tomatoes 2 tablespoons butter, divided 4 cloves garlic, minced 1/2 cup julienne-cut sun-dried tomatoes packed in oil, drained and chopped 2 cups heavy cream 1 cup milk 5 oz. fresh baby spinach, about 4-5 cups tightly packed 1/2 cup Parmesan cheese, freshly grated Instructions Preheat your oven to 375°F (190°C). Bring a pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain and set aside. Season the chicken fillets with salt and pepper on both sides. In a large skillet over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Cook the chicken fillets until golden brown and fully cooked, about 4-5 minutes per side. Remove the chicken from the skillet and cut them into slices or bite-sized pieces. Transfer the chicken to a plate and set aside. Melt the remaining 1 tablespoon of butter in the same skillet and sauté the sun-dried tomatoes and garlic. Reduce the heat to medium and pour in the heavy cream and milk. Scrape up any browned bits stuck to the bottom of the pan and stir to mix them in with the sauce. Bring the sauce to a gentle boil and slowly add in the Parmesan cheese, stirring continuously until the cheese melts smoothly into the sauce. Season with 1 teaspoon Italian seasoning and salt and pepper to taste. Do a taste test and adjust seasonings if needed. Simmer until the sauce has thickened, about 5 minutes. Add the spinach and stir until it wilts into the sauce. Combine the cooked pasta and chicken with any juices back into the skillet, stirring until well combined. Transfer the mixture to a greased baking dish and sprinkle a little extra Parmesan on top. Bake in the preheated oven for about 20 minutes, or until bubbly and golden on top. Dish and serve hot. Enjoy!