High-Protein Cheesy Chicken & Peppers Pasta Casserole Recipe (40 Minutes) by Elisa Schmitz

Is there anything more satisfying for dinner than a cheesy casserole right out of the oven? There's just something about a comforting casserole that warms us from the inside out. Inspired by this easy chicken and tomato casserole recipe, this cheesy chicken and peppers pasta casserole recipe is pure comfort food.

But this easy casserole recipe goes beyond comfort by adding plenty of nutrition, too. Onions, peppers and tomatoes join the chicken along with an unexpected ingredient to boost nutrition. What is the secret ingredient? Cottage cheese. Seriously!

Even though you can't taste it because it takes on the other flavors in this dish, cottage cheese adds protein and calcium, along with the other health benefits of cottage cheese. There's also Parmesan cheese to add flavor and a golden topping. This is a great meal-planning recipe that freezes well, too.

Here's your simple shopping list for this Italian-inspired high-protein pasta casserole recipe: short pasta (I used rotini), olive oil, onion, garlic, bell peppers, ground chicken, marinara sauce, cottage cheese, diced tomatoes, Parmesan cheese and oregano. Everything is mixed together, placed in a casserole dish then baked until golden.(Check out the health benefits of protein.)

Serve this cheesy casserole on its own, or with a salad or your favorite vegetable side dish. So easy and delicious!

Cuisine: American / Italian 
Prep Time: 10 minutes 
Cook Time: 30 minutes 
Total Time: 40 minutes 
Servings: 10

Ingredients

• 16 ounces pasta
• 2 tablespoons extra- virgin olive oil
• 1 cup diced yellow onion
• 3 cloves garlic, minced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 1 teaspoon dried oregano
• 1 pound ground chicken (or turkey)
• 24 ounces (1 jar) marinara sauce (I used Rao's brand)
• 15 ounces (1 can) diced tomatoes
• 2 cups cottage cheese
• 4 ounces Parmesan cheese, shredded
• fresh basil, for garnish (optional)

Here's how to make it:

1. In a large pasta pot, cook the pasta to al dente. When pasta is finished cooking, drain the water and set pasta aside. (I used gluten-free rotini pasta, but you can use any smaller type of pasta, regular or gluten-free.)
2. While pasta is cooking, add the oil, onion, garlic and peppers to another large cooking pot. Over medium heat, stir to combine. (I used yellow and green bell peppers, but you can use any color of bell peppers in this recipe.)
   
3. Add the ground chicken and oregano and stir to combine all ingredients. Sauté over medium heat until chicken is cooked through and onions are soft. (I used ground chicken, but you could use ground turkey or even ground beef, if desired.)
   
4. Add the marinara sauce and tomatoes and stir to combine.
   
5. Add the pasta and mix until incorporated.
   
6. Add the cottage cheese and stir until incorporated. Add salt and pepper to taste, if desired.
   
7. Pour the pasta and chicken mixture into a 13x9-inch casserole dish that's been sprayed with nonstick cooking spray.
   
8. Top with the Parmesan cheese.
   
9. Place baking dish in a preheated 375-degree F oven and bake for about 25 minutes, or until it's hot and bubbly. Remove from oven and allow to cool for about 10 minutes before serving. Garnish with fresh basil, if desired. Store any leftovers in an airtight container in the fridge and reheat in the microwave. Make ahead if you are meal planning, and refrigerate for up to four days.
   

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