No-Boil Pesto Pasta Bake
Servings: 4
Equipment
Ingredients
- 1.5 pounds boneless, skinless chicken thighs cut into bite sized pieces
- 1 pint cherry tomatoes
- 8 ounces button mushrooms sliced
- 2 cups rigatoni pasta
- 2 cups chicken broth
- 12 ounces shredded mozzarella
Instructions
Prep Ahead
- In a large resealable bag or container, combine the chopped chicken, sliced tomatoes, sliced mushrooms, pesto, and broth (or bouillon)
- Smush and stir contents to combine.
- Chill in the fridge for up to 4 days.
Prepare From Prepped:
- Preheat the oven to 350*F.
- Spread pasta at the bottom of a 13x9" casserole dish
- Dump the contents of prepared bag on top of pasta, covering the pasta mixture completely, making sure all the pasta pieces are submerged in liquid.
- Scatter cheese evenly on top.
- Wrap in aluminum foil.
- Place in the oven and bake for 1 hour.
- Remove foil, stir, and serve hot.
Make From Fresh:
- Preheat the oven to 350*F.
- Spread pasta at the bottom of a 13x9" casserole dish
- Cover pasta with chicken, mushrooms, and tomatoes.
- In a small bowl, stir together the broth and pesto.
- Cover the pasta mixture completely, making sure all the pasta pieces are submerged in liquid.
- Scatter cheese evenly on top.
- Wrap in aluminum foil.
Video
Notes
This crazy simple weeknight meal starts with dry pasta- it cooks right in the pan! Change it up with any other toppings- black olives, sundried tomatoes, artichokes- the possibilities are endless. Don't forget the cheese, though!