Cheesy Tomato Basil Pasta Casserole Recipe With Ground Chicken (High-Protein, 35 Minutes) High Protein Recipes Casseroles Gluten-free Chicken Recipes Meal Prep Recipes Italian Recipes Pasta Turkey Recipes

If you ask my family what they want for dinner, chances are good they'll say a cheesy casserole. There's just something about an oven-baked casserole that's so comforting, and this cheesy tomato and basil pasta casserole recipe with ground chicken is delicious comfort food. But this cozy casserole recipe is seriously nutritious, too. It's packed with protein, and the onions, peppers and garlic add even more farm-to-table freshness that you can smell and taste.

The mouth-watering casserole gets its protein from ground chicken and mozzarella cheese (learn about the health benefits of protein and see why mozzarella is one of the healthier cheeses). It gets its flavor from the fresh garlic, basil, onions, bell peppers and tomatoes. Check out the health benefits of garlic, the health benefits of basil and the health benefits of bell peppers. We just can't get enough of the savory Italian flavors – it's like a trip to the Mediterranean! Read about the health benefits of the Mediterranean Diet.

To make this high-protein pasta casserole recipe, here are the nourishing ingredients you'll need to gather: short pasta (regular or gluten-free pasta), extra virgin olive oil, ground chicken, onion, garlic, bell peppers, fresh spinach, whole canned tomatoes, fresh basil and mozzarella cheese. You cook the chicken with the vegetables, combine it with the pasta, spread it into a casserole dish then bake it until golden brown. Simple and satisfying.

Serve this cheesy chicken casserole all on its own, or with a fresh salad or your favorite vegetable side dish. Add a fresh basil garnish, if you like. This is a solid meal-planning recipe that freezes well, too. So easy and delicious!

Cuisine: Italian / Mediterranean
Prep Time: 10 minutes
Cook Time: 25 minutes (ovens vary)
Total Time: 35 minutes
Servings: 8

Ingredients

• 12 ounces pasta, uncooked (regular or gluten-free pasta)
• 2 tablespoons extra virgin olive oil
• 1 pound ground chicken (or turkey)
• 1 cup onion, diced
• 3 cloves garlic, diced or minced
• 1 cup bell peppers, diced (your favorite color bell pepper)
• 5 ounces fresh baby spinach
• 28 ounces (1 can) whole peeled tomatoes, drained
• 1/2 cup fresh basil leaves
• 2 cups mozzarella cheese, shredded
• salt and pepper, to taste (optional, but I used about 3/4 teaspoon of each)
• 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 aside. (I used chickpea shell pasta, which adds even more protein, but you can use any smaller type of pasta, regular or gluten-free.)
2. While pasta is cooking, make the chicken and vegetable mixture. To another large cooking pot over medium-high heat, add the olive oil, ground chicken, onion, garlic and peppers. Stir to combine and sauté over medium heat until chicken is cooked through and vegetables are crisp-tender. (I used ground chicken, but you could use ground turkey, if desired. I used multi-color bell peppers, but you can use your favorite color bell peppers.)
3. Add the spinach and tomatoes. Add salt and pepper to taste, if desired, and stir to combine. Sauté until spinach is just wilted then remove from heat. Drain any excess liquid.
4. Add the pasta and stir to combine.
5. Spread the mixture into a 13x9-inch casserole dish that's been sprayed with nonstick cooking spray.
6. Layer the basil on top of the casserole, ensuring it's evenly distributed.
7. Top with the mozzarella cheese, ensuring it's evenly distributed.
8. Bake in an oven that's been preheated to 375 degrees F until cooked through and golden brown, about 15 minutes.
9. Remove from oven and allow to cool for a few minutes before serving. Garnish with fresh basil, if desired. Store leftovers in an airtight container in the refrigerator or freezer and reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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