Southwest Chicken Alfredo Pasta Bake

Southwest Chicken Alfredo Pasta Bake
Author: Claire Nolan
Prep Time: 20 minutes
Cook time: 35 minutes
Yield: Serves 8
Category: Chicken, Pasta, Baked
Keywords: Southwest Chicken Alfredo Pasta Bake

Nutrition facts: 115 calories, Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Rated: 4.7/5 based on 11 customer reviews

Ingredients:

• 8 oz fusilli pasta (225 g)
• 8 oz corn (225 g), drained
• 8 oz black beans (225 g), drained & rinsed
• 2 cups cooked chicken (250 g), shredded
• 16 oz alfredo sauce (455 g)
• 1 tablespoon taco seasoning
• 1 cup monterey jack cheese (100 g)
• 1 cup cheddar cheese (100 g)

GARNISH
• fresh cilantro, chopped

Instructions:

1. Preheat oven to 350˚F (180˚C)
2. Cook the fusilli pasta according to box instructions. This will make about 4½ cups (900g) of cooked pasta.
3. In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, alfredo sauce, and taco seasoning.
4. Pour into a 9x13-inch (23x33 cm) baking pan and spread evenly around the pan.
5. Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil.
6. Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown.
7. Garnish with cilantro.
8. Enjoy!

Source: tasty.co

Bake & Save Beef and Cheese Rigatoni Pasta

Bake & Save Beef and Cheese Rigatoni Pasta
Author: Hannah Williams
Prep Time: 20 minutes
Cook time: 30 minutes
Yield: Serves 8
Category: Cheese, Baked, Beef, Pasta
Keywords: Bake & Save Beef and Cheese Rigatoni Pasta

Nutrition facts: 115 calories, Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Rated: 4.7/5 based on 11 customer reviews

Ingredients:

• 2 lb ground beef (910 g)
• salt, to taste
• pepper, to taste
• 3 tablespoons salted butter
• garlic powder, to taste
• ⅓ cup flour (40 g)
• onion powder, to taste
• 3 cups milk (710 mL)
• 2 lb rigatoni (455 g), cooked
• 4 eggs, beaten
• 24 oz marinara sauce (680 g)
• 3 cups shredded mozzarella cheese (300 g)
• ½ cup parmesan cheese (55 g)

Instructions:

1. Preheat oven to 375°F (190˚C.)
2. In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
3. In the same pan, melt the butter, and mix with the flour until it forms a paste.
4. Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
5. In a bowl, mix the rigatoni with the eggs. Divide between two 9x13 inch (23x33 centimeter) baking dishes.
6. Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
7. Bake both for 30-35 minutes, or until cheese is melted and golden brown.
8. Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F (190°C) for 40 minutes. Remove cover and bake an additional 10 minutes.)
9. Nutrition Calories: 1916 Fat: 61 grams Carbs: 223 grams Fiber: 12 grams Sugars: 21 grams Protein: 110 grams
10. Enjoy!

Source: tasty.co

Baked Shrimp Scampi Linguine Pasta

Baked Shrimp Scampi Linguine Pasta
Author: Hector Gomez
Prep Time: 5 minutes
Cook time: 10 minutes
Yield: Serves 4
Category: Baked, Pasta
Keywords: Baked Shrimp Scampi Linguine Pasta

Nutrition facts: 115 calories, Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Rated: 4.7/5 based on 11 customer reviews

Ingredients:

• 1 lb shrimp (500 g), peeled and deveined
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon red chili flakes
• 3 cloves garlic, minced
• 6 oz butter (180 g), melted
• 1 tablespoon lemon juice
• ½ cup white wine (120 mL)
• 8 oz linguine (250 g)
• fresh parsley, to garnish
• red chili flake, to garnish

Instructions:

1. Preheat oven to 400˚F (200˚C).
2. In a medium-sized casserole pan, combine shrimp, salt, pepper, red chili flakes, garlic, butter, lemon juice, and white wine.
3. Bake for 10-13 minutes, or until shrimp turns pink and is fully cooked.
4. Bring 4 quarts of water to a boil, add salt to taste, and cook linguine pasta al dente according to package directions, stirring occasionally.
5. Strain linguine and combine with shrimp until pasta is fully coated in white wine scampi sauce.
6. Garnish with chopped Italian parsley.
7. Enjoy!

Source: tasty.co

Spaghetti With Garlic And Oil Pasta

Spaghetti With Garlic And Oil Pasta
Author: Kiano Moju
Prep Time: 10 minutes
Cook time: 15 minutes
Yield: Serves 4
Category: Spaghetti, Pasta
Keywords: Spaghetti With Garlic And Oil Pasta

Nutrition facts: 115 calories, Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Rated: 4.7/5 based on 11 customer reviews

Ingredients:

• salt, to taste
• ½ lb spaghetti (225 g)
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, sliced
• 1 teaspoon red chili flakes
• 2 tablespoons fresh parsley, finely chopped, optional

Instructions:

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ¼ cup (60 ml) of pasta water, then drain.
2. Add the olive oil and garlic to a large cold sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
3. Add the chile flakes and cook for another minute.
4. Add the reserved pasta water and bring to a simmer. Add the cooked spaghetti and parsley, if using. Stir until the pasta is well-coated. Season with salt to taste.
5. Enjoy!

Source: tasty.co