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4-Cheese Pumpkin Macaroni and Cheese brings cozy fall flavor to classic comfort food without turning the dish sweet. Pumpkin puree slips into a rich cheese sauce made with sharp cheddar and Gruyere.  The pasta is layered with mozzarella for added cheesiness.  Warm spices deepen the savory flavor, while a buttery Parmesan panko topping adds an irresistible golden crunch.

This baked pumpkin mac and cheese suits holiday tables, autumn potlucks, and relaxed weeknight dinners. It feels special, yet it relies on familiar ingredients and simple techniques. Every serving offers creamy pasta beneath a crisp, cheesy crust.

Why Pumpkin Works Best When It Stays Subtle and Savory

Pumpkin works beautifully in macaroni and cheese when it supports the sauce instead of taking over. Three-quarters of a cup adds earthy flavor, warm color, and body. The pasta still tastes like macaroni and cheese, with a gentle earth, fall note in the background.

Paprika, garlic powder, onion powder, nutmeg, and sage keep the pumpkin firmly on the savory side. Nutmeg complements both dairy and squash. Sage adds an autumn aroma, while garlic and onion bring balance. The result tastes rounded rather than sweet or heavily spiced.

How to Build a Four-Cheese Blend with Depth, Melt, and Balance

Each cheese has a clear role in this four-cheese blend. Sharp cheddar supplies bold tang and familiar macaroni-and-cheese flavor. Gruyere adds a nutty, savory layer that makes the sauce taste more complex.

Layering mozzarella between the pasta brings a mild flavor and a smooth, stretchy melt. Parmesan appears in the topping, where its salty edge seasons the panko and helps the crust brown. Together, the cheeses offer depth without making the dish feel heavy or one-note.

Why Four Cheeses Make This the Best Pumpkin Mac and Cheese

A single cheese can make a good sauce, but two cheeses create contrast. Sharp cheddar stands up to the pumpkin. Gruyere builds richness and compliments the earthy flavor of the pumpkin.  Mozzarella softens the sharper notes and adds a surprise layer of creamy cheese.  Finally, Parmesan finishes each bite with savory intensity.

This balance also keeps the pumpkin from dominating the pasta. Each cheese has their own job in this dish. All these cheese combine to make this fall side dish taste creamy, tangy, and nutty.  And deeply savory.  This makes it a standout fall pasta for both pumpkin fans and skeptics.

Adding Layers of Cheese Between the Pasta

Layering cheese between the pasta creates pockets of extra melt throughout the casserole. Spoon half of the sauced macaroni into the baking dish. Add a light layer of mozzarella, or some reserved cheddar or Gruyere.  Cover the cheese with the remaining pasta.

Keep the layers thin so the sauce stays evenly distributed. Thick piles of cheese may turn oily or make the center dense. A modest amount melts into ribbons and gives every scoop a satisfying mix of creamy sauce and molten cheese.

The Secret to a Creamy Sauce That Coats Every Bite of Pasta

My husband and I are on opposite sides of the fence on this topic.  He loves macaroni and cheese that stays loose and creamy.  To keep it creamy, make a smooth roux to give the cheese sauce its foundation. Melt the butter, whisk in the flour, and cook briefly to remove the raw flour taste. Slowly whisk in the milk and half-and-half.  Add in a little extra half-and-half – a half a cup should do – to keep this recipe creamy. Gradual additions help prevent lumps and create an even texture.

Lower the heat before stirring in the pumpkin and shredded cheeses. Gentle heat helps the cheese melt instead of separating. Add the seasonings and fold in the cooked pasta while the sauce is still fluid. Every curve and hollow then receives a creamy coating.  Finally, keep an eye on the casserole dish.  When the edges start to bubble, add the topping and cook an additional 10 minutes.  Then remove it from the oven and let it rest about 10 minutes before spooning it up for dinner.

Secret to Making Macaroni and Cheese Sliceable

I, on the other hand, prefer a firmer, drier casserole that holds slices up perfectly.  This type of macaroni and cheese still needs plenty of sauce before it enters the oven. Pasta continues to absorb moisture as it bakes and rests. A mixture of milk, half-and-half, pumpkin puree, and melted cheese provides enough volume to surround the elbows without leaving them soupy.

The key is balance. Cook the macaroni and cheese until most of it is bubbling.  Then add the topping and cook an another 10 minutes.  The key to sliceable mac and cheese is a slightly longer rest after baking.  It helps the sauce settle into the pasta. Both versions can be delicious. The best texture depends on whether the goal is a saucy scoop or a clean, sliceable square.

Flavor Upgrades That Make This Fall Pasta Feel Signature and Memorable

A few thoughtful upgrades can personalize the dish. Add cracked black pepper, a pinch of cayenne, chopped fresh sage, or a small spoonful of Dijon mustard. A pinch of cinnamon could bring out the sweetness of the pumpkin.  These additions sharpen the savory flavors without masking the pumpkin or cheese.

For more texture, mix toasted pecans into the panko or scatter crisp bacon over the finished casserole. Caramelized onions add sweetness and depth. Adding some fire-roasted green chiles are a nod to the Latin roots of the pumpkin or some smokiness from chipotle in adobo.  A final sprinkle of fresh parsley or sage adds color and a fresh aroma just before serving.

What This Pumpkin Mac and Cheese Tastes Like

This 4-cheese pumpkin macaroni and cheese tastes rich, savory, and gently earthy. Sharp cheddar leads with tang, Gruyere adds nuttiness, and mozzarella creates a mellow, creamy finish. Pumpkin rounds out the sauce without making it taste sugary.

The first bite brings a crisp, buttery panko crunch with a nutty and salty Parmesan flavor. Below that, the pasta stays coated in velvety sauce with warm hints of sage, paprika, and nutmeg. Mine sliced perfectly and tasted rich with pumpkin and cheese flavors.  It did not taste dry to me, but the hubs had a differing opinion.  But he was expecting a spoon-able mac and cheese recipe.  Maybe I’ll make one for him for Thanksgiving!  Either way, this is a familiar comfort food with a memorable autumn twist.

Yield: 8 servings

4 Cheese Pumpkin Macaroni and Cheese

Prep Time: 5 minutes

Cook Time: 50 minutes

Additional Time: 10 minutes

Total Time: 1 hour 5 minutes

Meet the ultimate fall comfort food: creamy 4-cheese pumpkin macaroni under a buttery Parmesan-panko crust. It is cozy, cheesy, savory, and made for sharing at the holiday table.

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Ingredients

For the Macaroni and Cheese

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• 8 ounces short pasta, such as elbows
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/2 cup half-and-half (add 1/4 cup more if you want a creamy macaroni)
• 3/4 cup pumpkin puree
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded Gruyere cheese
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground sage
• 1 cup shredded mozzarella cheese

For the Crispy Topping

Toggle ingredient group

• 1 cup panko bread crumbs
• 2 tablespoons melted butter
• 1/4 cup shredded Parmesan cheese

Instructions

1. Cook the pasta until just shy of al dente, then drain it.
2. Melt 2 tablespoons of butter in a saucepan. Whisk in the flour and cook briefly.
3. Slowly add the milk and half-and-half, whisking until smooth. Simmer gently until the sauce thickens.
   Lower the heat. Stir in the pumpkin puree, sharp cheddar, Gruyere, and the herbs and spices. Fold in the pasta.
4. Spoon half the mixture into to a prepared baking dish. Sprinkle with half the mozzarella and top with the remaining macaroni mixture.
5. Cover with foil and bake for 20 to 30 minutes or it’s bubbly. If you want it creamy then top when it’s bubbly around the edges. If you want it sliceable, then top it when most of the macaroni is bubbly.
6. Combine the panko, melted butter, and Parmesan. Uncover and sprinkle the mixture evenly over the pasta. Bake until the sauce bubbles and the topping becomes crisp and golden; about 10 minutes.
7. Let the dish rest before serving. 5 to 10 minutes for a spoon-able dish or 10 to 15 for a sliceable side.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 547Total Fat 28gSaturated Fat 16gUnsaturated Fat 12gCholesterol 76mgSodium 762mgCarbohydrates 50gFiber 5gSugar 4gProtein 26g

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Queso Con Carne Casserole turns a favorite Tex-Mex cheese dip into a warm, hearty dinner. Seasoned ground turkey, rigatoni, tomatoes with green chiles, and creamy cheese bake beneath a crunchy tortilla chip topping. It is rich, zesty, and easy enough for a busy weeknight.

This cheesy pasta casserole also works for potlucks, game day, and casual holiday gatherings. Each scoop offers tender pasta, savory meat, and smooth queso flavor. Better yet, the simple ingredients make it easy to prepare ahead.

What Is Queso, and Where Did It Come From?

The creamy, warm appetizer widely known as queso is a culinary innovation born from the cultural fusion along the Texas-Mexico border. This dish combines melted cheese with chiles and sometimes tomatoes, onion, or meat (con carne).  While its linguistic and agricultural roots trace back to Mexico, its transformation into a smooth, dippable restaurant staple is a distinctly American evolution.

Since dairy isn’t native to Latin American, it took the Spanish conquistadors to start the creation of this classic Tex-Mex recipe.  They brought dairy cows and goats which introduced dairy to the native peoples along the South American border.  Between the late 1800’s and early 1900’s many emigrated from South America.  They brought this delicious recipe with them.

As with all things, the popularity of this recipe spread like wildfire when processed cheese, most prominently Velveeta, appeared in the shelves.  American realized that this cheese melted just as creamy and perfectly smooth as the queso recipes from the restaurants.  In the mid 1940’s Carl Roetelle pioneered the combination of chopped tomatoes and chiles. 

This combined with the popularity of Velveeta was a match made in heaven.  Marketing campaigns for Ro-Tel showed how easy a batch of queso was easy to make by combining his product with a block of processed cheese.

A Healthier Substitute for Velveeta Cheese

For a less processed option, use American cheese from the deli counter. It melts more evenly than many natural cheeses. A mild cheddar can also work when it is shredded finely and added over low heat.

Another option is to make a béchamel sauce by combining equal amounts of butter and flour until combined and then stir in 1 cup of milk.  When that’s thick stir about 1/2 cup of finely shredded sharp cheddar. The texture may be thicker than Velveeta, but the flavor stays rich. Avoid overheating the sauce, since high heat can make natural cheese grainy.

The Perfect Pasta for This Casserole

Rigatoni is an excellent choice because its wide tubes catch the creamy queso sauce. The ridged surface also holds bits of seasoned turkey and tomato. Every forkful delivers a balanced mix of pasta, meat, and cheese.

Other short pasta shapes work well, too. Try penne, ziti, rotini, or medium shells. A few of my favorites are cavatappi, fusilli corti,  and radiatore.  Yes, I like the curly pastas!  Cook the pasta just until al dente.  It continues to cook in the oven.

The Essential Layers: Seasoned Beef, Creamy Cheese, and Comforting Texture

The first layer of flavor begins with thinly sliced onion, ground turkey, and fajita seasoning. Browning the meat creates savory notes and helps the seasoning bloom. The tomatoes with green chiles add moisture, acidity, and mild heat.

Velveeta and half-and-half form the creamy base. Cheddar adds a familiar sharp finish. Crushed tortilla chips cover the top, bringing a salty crunch to the tender pasta below.

Meat to Use Instead of Ground Turkey

Lean ground beef gives the casserole a classic queso con carne taste. Drain any extra fat before adding the tomatoes and cheese. Ground chicken is another mild choice that keeps the seasonings in focus.

For a bolder filling, use crumbled chorizo or breakfast sausage. A half-beef, half-chorizo blend adds spice without becoming too rich. Plant-based crumbles or cooked lentils can create a meatless version with hearty texture.

Smart Ingredient Swaps for Weeknights, Potlucks, and Holidays

For a fast weeknight dinner, use pre-diced onion and pre-shredded cheddar. Rotisserie chicken can replace the turkey. But there’s also several kinds of precooked meats out there.  My store has a fajita chicken which would go perfectly.  There’s also Del Real meal kits, as they call them.  They have chicken fajitas, birria beef, and carnitas.  All of these would work well in this recipe.  Stir your meat of choice into the sauce after the onion softens, since it’s already cooked.

For potlucks, double the recipe and bake it in a larger dish. For holidays, add roasted poblano, corn, or black beans for color. Mild tomatoes suit mixed crowds, while spicy tomatoes and fresh jalapeño add more kick. 

How to Build a Make-Ahead Recipe That Still Tastes Fresh From the Oven

Prepare the meat, pasta, and cheese mixture up to one day ahead. Spoon it into the baking dish, cover it well, and refrigerate or freeze it. A frozen casserole should last 2 to 3 months in the freezer.  Just be sure to remove as much air as possible when wrapping.  It should take anywhere from 24 to 48 hours to thaw in the fridge.

A casserole that’s been in the fridge will last 24 to 48 hours.  Make sure to let sit out at room temperature while the oven heats. While this will reduce some of the cooking, I suggest adding 15 to 20 minutes to the cooking time.  I also suggest covering it with foil for the first half of the cooking time which would help heat it up faster.  When you remove the foil for the second half, then you add the cheddar and chips.  This keeps the topping crisp.

What Does Queso Con Carne Casserole Taste Like?

This casserole tastes creamy, savory, and warmly spiced. The tomatoes bring a light tang, while the green chiles add gentle heat. Fajita seasoning gives the turkey a smoky Tex-Mex flavor that runs through the entire dish.

The rigatoni stays tender and catches plenty of smooth cheese sauce. On top, cheddar and tortilla chips create a salty, golden crunch. It is the kind of comforting casserole that keeps everyone reaching for another scoop.

Queso Con Carne Casserole or Nacho Pasta

Cook Time: 1 hour

Total Time: 1 hour

You've found a new family favorite with this Queso con Carne Casserole or Nacho Pasta. It's has delicious cheese, spicy meat, tortilla chips, cheese, and PASTA!

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Ingredients

• 1 cup thinly sliced onion
• 1 pound ground turkey
• 2 tablespoons Fajita seasoning
• 8 ounces rigatoni or other short pasta
• 4 ounces 2% Velveeta cheese
• 10 ounces canned tomatoes with green chiles
• 1/2 cup fat free half and half
• 1 cup fat free cheddar cheese, divided
• 1 1/2 cup crushed tortilla chips

Instructions

1. Preheat oven to 350.
2. Bring a large pot of water to boil. Add the pasta and cook according to package directions omitting the salt and fat.
3. While the pasta is cooking, brown the meat. Heat a large skillet coated with cooking spray over medium-high heat. Add the onion and sauté 1 to 2 minutes or until they begin to soften. Crumble in the ground turkey and cook until browned. Add the fajita seasoning, stirring to coat.
4. In a microwave safe bowl, heat the Velveeta, cream, and canned tomatoes 2 minutes. Stir and then heat an additional 2 minutes. Continue stirring and heating until the cheese is completely melted. Add the 1/2 cup cheddar cheese and stir until melted.
5. Place the cooked pasta in a large mixing bowl. Pour the cheese sauce over the pasta, add the browned meat, and stir well to coat completely.
6. Pour into a prepared 9 by 13 casserole dish coated with cooking spray. Combine the remaining cheddar with the tortilla chips and sprinkle over the top of the casserole. Bake at 350 for 20 to 25 minutes or until bubble and the cheese is melted. Cool slightly before serving with some fresh salsa.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 620Total Fat 33gSaturated Fat 12gUnsaturated Fat 22gCholesterol 104mgSodium 639mgCarbohydrates 51gFiber 4gSugar 6gProtein 30g

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The post Queso Con Carne Casserole or Nacho Pasta appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

When it comes to planning a memorable brunch, few dishes are as satisfying and crowd-pleasing as a ham and cheese strata. This savory, make-ahead casserole layers tender bread, flavorful ham, and rich cheddar cheese for a comforting meal that’s perfect for sharing. Alongside a cheesy grits soufflé or a hearty overnight breakfast casserole, ham and cheese strata rounds out a brunch spread that’s both delicious and stress-free, making it easy to enjoy time with family and friends.

What is a Strata?

If you’ve ever wondered what exactly a strata is, you’re not alone. A strata is a savory, layered casserole that typically combines bread, eggs, milk, cheese, and various fillings for a comforting meal.  While bread pudding originated around the 11th to 13th centuries, strata’s history starts in the early 20th century.  Home cooks sought creative ways to turn leftover bread into something new.

Over time, the dish evolved to include all sorts of flavors, from traditional breakfast meats to vegetables and cheeses, making it a staple in American kitchens.  The magic happens when the ingredients soak overnight, creating a rich, custardy texture with a crispy topping.

While a strata shares similarities with bread pudding and French toast, there are a few key differences. Both dishes use cubes or slices of bread soaked in an egg and milk mixture.  However, bread pudding is typically sweet and flavored with sugar and spices.  In contrast to that, a strata is savory and features ingredients like ham, cheese, and vegetables. All these dishes rely on the same custardy texture, but stratas stand out for its hearty, savory flavors that make it perfect for brunch or lunch rather than dessert.

This strata features a classic combination of ham and cheddar.  I’m not entirely sure how ham and cheddar became such an iconic combination.  In the 1800’s, ham quickly became a staple in American taverns.  It fed workers in the late 1800’s pretty frugally. 

Towards the end of the 1800’s New York baseball parks served up a ham and cheese sandwich. It eventually was replaced by the hot dog in later years.  However it came to be, the combination of saltiness of the ham pairs well with the flavor of cheddar creating a perfectly balance flavor combination.

Frugal Way to Repurpose Stale Bread

One of the best things about strata is its practicality. Instead of tossing stale or leftover bread, you can transform it. Turn it into a satisfying meal, minimizing food waste and stretching your grocery budget. This sustainable approach not only feels good but tastes even better when paired with your favorite ingredients. 

But this is not the only way to use up stale bread.  Some of my favorite way to use the bread is to make homemade croutons.  I can flavor them however I want for my salads.  Breadcrumbs are the same way; you add whatever herbs and spices you want for your coating.  Thinly slice and toast to make crostini for bruschetta or pan con tomate.  Top with some cheese and garlic butter for a homemade garlic bread.

Stale bread is great for panzanella salad.  The bread soaks up the flavorful dressing making it super delicious.  You can use it as a thickener for soup like ribolita or pappa al pomodoro.  Finally, I love turning it into homemade dressing for a roast chicken dinner.

Versatility that Caters to All Tastes

Strata is an endlessly customizable dish.  You can swap ingredients to suit any taste or dietary need. Try using different breads like sourdough for a  slight tang or baguette for a bit more chew.  Or try croissant for something flaky and flavorful. 

Swap out the ham with bacon or sausage for a breakfast strata.  Or try some turkey, rotisserie chicken, kielbasa or Italian sausage.  You can even try vegetarian options such as sautéed mushrooms, leeks, caramelized onions, or spinach. By using gluten-free breads or plant-based vegan cheeses, you can make this dish accessible for everyone.

Benefit of Make-Ahead Brunch Casseroles

One of the top perks of a strata is the ability to prepare it in advance. Just assemble the casserole the night before, let it soak, and bake it in the morning. This time-saving approach means less stress and more fun on brunch day, letting you enjoy your guests and the meal.

Preparing a strata ahead of time offers several key benefits. The resting period gives the bread a chance to fully absorb the egg mixture.  This results in a richer flavor and a more cohesive texture once baked.  You can make it as little as a 2 hours up to 24 hours ahead of time.

This make-ahead approach also simplifies meal preparation, ensuring a convenient and delicious breakfast or brunch with minimal morning effort.  Additionally, baking the strata after it has rested helps the top layer achieve a beautiful crispiness, creating an appealing contrast to the tender interior. 

Finally, assembling everything ahead of time makes this a convenient and stress-free recipe.  Just pop it in the oven when you’re ready. It frees up your schedule and keeps you relaxed.  This gives you plenty of time to focus on making memories with your family and friends.

Delicious Combination of Flavors for a Memorable Meal

The flavor profile of a ham and cheese strata is truly an American classic. You get layers of savory ham, melted cheddar, and egg-soaked bread, all baked to golden perfection. Every bite is hearty, comforting, and bursting with satisfying taste, making it a brunch favorite.

But you don’t have to stick with this ham and cheddar version.  Personalizing your strata is half the fun. Add veggies like bell peppers, spinach, or tomatoes for extra freshness and color. You can sprinkle in herbs or spices, such as chives or parsley.  Add a pinch of paprika or try smoked paprika.  If you like a little heat, toss in some diced jalapeños, pinch of cayenne, or dash of hot sauce.

Serving Your Strata for Brunch

When it comes time to serve, slice the strata into squares and arrange them on a platter. Pair with a fresh fruit salad, roasted potatoes, or a simple green salad. For extra flair, offer toppings like salsa, sour cream, or a sprinkle of fresh herbs to brighten up the plate.

I made my strata with leftover garlic knots from our favorite pizza delivery restaurant.  Which is basically pizza dough brushed with garlic butter.  For those that eat leftover pizza, you know the crust can be pretty dry.  I knew my strata would need to soak overnight.  I made it the night before to have for breakfast the next day.  That egg custard soaked through those garlic knots making them tender and delicious. 

It was hearty and tasty with all that ham and cheddar flavor.  This ham and cheddar strata had a hint of garlic throughout making it even more scrumptious.  I took a piece to work for lunch, too.  So you know it reheats well.  Just make sure you lower the power of the microwave so the cheese doesn’t get all weird.  If you reheat it on high power, the oil separates from the protein which is not pleasant.  Just lower the temperature and set the power to 50% and add a dash of milk or cream to keep the cheese from separating.

Ham and Cheese Strata

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour 45 minutes

Say goodbye to boring breakfasts and hello to flavor heaven with this Ham and Cheese Strata. Perfect for feeding a crowd or meal prepping for the week ahead. Give it a try!

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Ingredients

• 6 cups day old bread, cubed (I used garlic knots from the pizza parlor and some old Italian bread)
• 2 cups diced ham
• 1 cup shredded, cheddar cheese
• 6 large eggs
• 1/2 cup heavy cream
• 1 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme

Instructions

1. Place the bread in a casserole dish coated with cooking spray. Sprinkle the ham and cheese over the bread and set aside.
2. Combine the eggs with the remaining ingredients. Stir with a whisk to combine.
3. Pour the egg mixture over the bread mixture. Press down on the bread to make sure that it’s submerged in the egg mixture. Cover with plastic wrap and refrigerate at least one hour; overnight is best.
4. Preheat oven to 350.
5. Remove the strata from the refrigerator and allow to sit at room temperature for 30 minutes. Bake at 350 for 45 minutes to an hour or until the eggs are set in the center. Cool slightly before slicing and serving.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 652Total Fat 23gSaturated Fat 10gUnsaturated Fat 13gCholesterol 184mgSodium 1599mgCarbohydrates 78gFiber 4gSugar 10gProtein 34g

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The post Ham and Cheese Strata appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This Pasta Primavera Bake is deliciously satisfying and well worth the 20 minutes waiting for the pasta to cook and 40 minutes for it all to bake. Hands on time is so short. It’s perfect for chores nights or sports nights or nights where you just want to be a vegetable on the couch after a hard day’s work. Honestly, this is just that simple. If you can boil water and turn the oven, you’re golden!

It uses some simple convenience foods like frozen vegetables and jarred sauce making it a quick and easy recipe to whip up any time.  We keep frozen vegetables and jarred pasta sauce and, of course, pasta on hand at all times.  That makes this recipe a go to quick and easy meatless dinner.  Of course, you could make a batch of homemade spaghetti sauce on hand for this recipe.  And finally, if you’re looking to add some protein try tossing in some cooked chicken or even cubed tofu.

What is pasta primavera and where did it come from?

Pasta primavera is a pasta dish made with fresh vegetables, cream sauce, and pasta.  Yes, I used frozen veggies in this version, but it just goes to show how versatile this recipe truly is.  The legend about how this dish was created goes back to the 1970s in New York City.  Created by a husband and wife duo of Sirio and Egidiana Maccioni, they combined their love of Italian cuisine with fresh seasonal springtime vegetables. 

Due to its simplicity and delicious flavors, it quickly became a signature dish renowned for its vibrant flavors and colorful presentation. It became so popular that it spread to restaurants across the country and eventually became a staple comfort food recipe in many households.

Penne vs penne rigate

Penne is a tubular pasta shaped like a parallelogram.  Meaning it has angles on both ends that go in the same direction.  If the ends went in different directions, it would be a trapezoid.  Sorry for the geometry references but I wanted to give the visual to those not familiar with this pasta shape.  It’s great for casseroles like chorizo macaroni and cheese, pasta salad, and tossing in easy alfredo sauce.

Penne rigate is the same shape, but it has ridges along its surface.  That’s true with any pasta that has rigate in the name.  These ridges help hold onto sauce better. This can create a more flavorful and satisfying meal because more sauce clings to each individual piece of pasta.  The more sauce that clings to the pasta the more flavor each bite has.  That’s why penne isn’t the only rigate pasta out there.  There’s spaghetti and even elbows used in this pasta salad with fresh herbs.

Are frozen vegetables healthy?

I see that look.  You’re thinking, “pasta primavera is supposed to celebrate fresh spring produce!  Not frozen!”  But if you want to make this recipe and it’s not farmer’s market season, then using frozen is the next best thing.  And it makes preparing this pasta primavera bake easier to make than using fresh produce.

While many people believe that fresh is always best when it comes to vegetables, frozen vegetables can actually be just as nutritious. In fact, frozen vegetables are often picked at their peak ripeness and flash-frozen, which helps to lock in nutrients. This means that they can be a convenient and healthy choice for adding a variety of vegetables to your Pasta Primavera bake.

However, using frozen versus fresh vegetables can impact the overall taste and texture of your dish.  So, make sure you know how each vegetable is going to react to not just thawing but also baking with the pasta and sauce in this primavera recipe.  It might be necessary to press out some additional water or sauté the vegetables to release excess liquids before baking them in this casserole. 

Alternatively, if you now the vegetables will have excess liquids then you can cut back on the pasta cooking time so it’s more than al dente.  This will allow the pasta to absorb that excess moisture.  Similar to the how you undercook lasagna noodles, you could use the same method with this recipe.

Ingredients to make this delightful Pasta Primavera Bake

This recipe has simple ingredients most of which you might have on hand already:

Pantry – pasta, pasta sauce, Italian seasoning

Fridge – frozen squash blend, frozen peppers and onions blend, ricotta cheese, mozzarella cheese

Instructions to make this baked Pasta Primavera

First, preheat the oven to 400 F so it’s ready when you are.  Next, start the water for the pasta.  The pasta can cook while you prepare the remaining ingredients for this delicious casserole recipe.  Make sure to salt the water so the pasta isn’t bland when combined with the remaining ingredients.

Assemble the casserole by combining the cooked pasta with the thawed squash blend of zucchini and yellow squash and the thawed peppers and onions.  Stir in the pasta sauce, Italian seasoning, ricotta cheese, and half the mozzarella cheese.  Pour the mixture into a casserole dish, cover with foil, and bake at 400 for 35 minutes. 

My casserole has a lid, but I still put foil on top to retain heat and moisture which keeps the pasta from drying out as it bakes.  I find that casseroles cook faster by covering them with foil.  I put the glass casserole lid on top to keep the foil in place and make a better heat seal.

After 35 minutes, remove the foil and the lid and sprinkle the top with the remaining mozzarella cheese.  Since I used fat-free mozzarella cheese, I spritzed the top of my casserole with cooking spray to help the cheese be melty and delicious.  If you’re using regular mozzarella cheese, there’s no need to complete this step.

Bake the casserole for an additional 10 to 15 minutes or until the mozzarella is melted, bubbly, and lightly brown on top.  Let the pasta casserole cool in the pan 10 minutes before serving with a lettuce wedge or Italian tossed salad.

What does pasta primavera bake taste like?

Yes. There are two kinds of pasta in this picture. It was true pantry cooking. I had a bit of this and part of that and decided to buck the trends and combine the two. It didn’t turn out too bad! I was pleasantly surprised.  The trick is the timing. I couldn’t have done as well with say shells and the penne. Or even shells and the radiatorre.

You really do have to know the cooking times of your pasta. Not all are cooked in the 9 to 11 minutes that is usually listed on the box.  Sometimes, they take a little longer.  And sometimes you need to undercook the pasta because there’s added liquid in your recipe.  But this experiment came out well and it was two less boxes of partials in the pantry.

The cheese, the vegetables, and the sauce all come together for a hearty and delicious meal that whips up quickly.  Sometimes when I forget to take the veggies out to thaw, I put them in the colander and let the hot pasta water thaw them out when I drain it.  It’s a quick tip for those with a horrible memory like me!

Yield: 6 servings

Pasta Primavera Bake

Cook Time: 55 minutes

Total Time: 55 minutes

Looking for a colorful Italian meal? Look no further than this Pasta Primavera Bake. It's packed with vibrant veggies and a creamy parmesan sauce.

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Ingredients

• 8 ounces pasta
• 2 cups frozen squash, thawed
• 1 cup frozen onion, thawed
• 28 ounces light pasta sauce
• 2 teaspoons Italian seasoning
• 1/2 cup part-skim ricotta cheese
• 2 cups fat free mozzarella cheese

Instructions

1. Preheat oven to 400.
2. Cook pasta according to package directions omitting salt and fat. Drain and add to a large mixing bowl.
3. Combine the squash, onion, pasta sauce, seasoning, ricotta, and 1/2 cup mozzarella cheese with the cooked pasta. Stir well to combine.
4. Place the pasta mixture in a casserole dish coated with cooking spray. Bake at 400, covered, for 35 minutes. Remove cover and top with remaining mozzarella cheese. Lightly spray the cheese with cooking spray and bake an additional 10 to 15 minutes or until the cheese is melted and the pasta is bubbly.
5. Remove from heat and allow to cool slightly. Serve with a lettuce wedge and garlic bread.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 249Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 975mgCarbohydrates 32gFiber 5gSugar 12gProtein 20g

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This year for breakfast, I thought I’d whip up something interesting and different this year.  Something delicious, with a bit of a kick, that’s wholesome, hearty, and packed with fruit!  Orange Craisin Cranberry Waffles!  They’re sweet, they’re tangy, and they’re so easy to whip up for any breakfast.

The hubs isn’t much of a waffle or breakfast sweets eater.  How did I miss this when we were dating?  So, now what I’m to do with all these waffles?  Well, what any food blogger would do with leftover sweet breakfast breads?  I know, say it with me!  BREAD PUDDING!

What is bread pudding and where does it come from?

Bread pudding is a comforting and delicious dessert that has been enjoyed for centuries. Its roots can be traced back to medieval times when frugal cooks sought ways to use up stale bread. By soaking the bread in a mixture of milk, eggs, and sugar, they were able to create a simple yet satisfying dish that satisfied sweet cravings without wasting any precious ingredients. This practice eventually made its way across Europe and beyond, evolving into the decadent dessert we know today.

Can you use leftover waffles to make bread pudding?

If you happen to have some leftover waffles sitting in your kitchen, don’t let them go to waste. Instead, consider transforming them into a delectable bread pudding that will surely delight your taste buds. By using the waffles as the base of your bread pudding mixture, you can create a unique twist on this classic dessert. Plus, the added texture and flavor of the waffles will take this dish to a whole new level of deliciousness. So gather up those leftover waffles and get ready to impress your friends and family with a creative and mouthwatering dessert.,

Ingredients for this bread pudding recipe

I’ve used some healthier, lower calorie and fat options for this recipe.  Feel free to swap for regular ingredients if you like.  If you don’t have cranberry orange waffles on hand, you’ll need:

Dry ingredients –

• Flour
• whole wheat flour
• baking powder
• salt
• dried cranberries

Wet ingredients –

• Eggs
• Milk
• orange juice
• butter
• vanilla extract
• orange zest

For the pudding you will need:

• 6 to 8 leftover waffles (or croissants, or other bread of your choice)
• Dried cranberries

Custard ingredients –

• Eggs
• orange juice
• sugar
• salt
• orange zest
• vanilla extract
• milk
• cream

Make the Waffles

Preheat your waffle iron so it’s ready when you are.  Combine the dry ingredients in a large mixing bowl and stir with a whisk to break up any lumps.  Next, separate the eggs and put the yolks in a small mixing bowl and the whites in a metal bowl or stand mixer to whip into peaks later.  Add the remaining wet ingredients to the egg yolks and stir with a whisk until thoroughly combined.  Set aside.  Beat the egg whites until stiff peaks form.

Make a well in the dry ingredients and add the egg mixture stirring until almost all the flour is combined.  Let the mixture sit for 5 minutes before folding in the egg whites.  Fold in the dried cranberries and cook the waffles according to the manufacturer’s instructions for your waffle iron.  Store in an airtight container until you’re ready to make the pudding.

For the pudding, preheat the oven to 350 F.  Coat your casserole dish with cooking spray.  Cut the waffles in half and arrange them in the casserole dish.  Sprinkle them with the dried cranberries and set it aside. 

Make the Bread Pudding

In a heat proof bowl, combine the eggs with the orange juice, sugar, salt, zest, and vanilla extract.  Stir with a whisk until the sugar is dissolved.  Scald the milk and cream by placing them in a small saucepan over medium-high heat.  When bubbles begin to form around the edge of the pan, turn off the heat.  Temper the eggs by slowly steaming a ladle of the milk mixture into the egg mixture whisking constantly.  Carefully pour the remaining milk mixture into the eggs.  Strain through a fine mesh strainer to remove any cooked bits of egg.

Pour the custard over the waffles, pressing the waffles down into the custard to make sure they absorb the custard.  Let the bread pudding sit for at least 30 minutes (or overnight) to allow the waffles to absorb the custard then bake at 350 for 45 to 60 minutes or until the custard is cooked through and no longer jiggles when you shake the pan.  Cool for about 10 minutes before slicing and serving.

How can you customize bread pudding recipes?

To elevate your waffle bread pudding even further, consider incorporating a variety of mix-ins and toppings to add unique flavors and textures. To compliment the dried cranberries, try sprinkling in some chopped nuts, or chocolate chips to the custard mixture for an extra burst of sweetness and crunch.  You can add other dried fruits like golden raisins, apricots, or currents for additional flavor.

Try sprinkling cinnamon, nutmeg, or demerara sugar on top of your Orange Craisin Waffle Bread Pudding before baking to enhance the flavors of the dish.  Alternatively, you can add these spices to the milk before scalding for more seasonal flavors.  Finally, for a luxurious touch, drizzle caramel or chocolate sauce over the finished bread pudding before serving.  Or try an orange liqueur hard sauce for decadent drizzle on top.

Since the waffles are made, in part, with whole wheat flour, these waffles by themselves are hearty enough for any loved one.  You won’t have to worry if they eat one extra.  Also, you can easily use egg substitute and skim milk in this recipe and it will still taste rich and delicious.

You can’t say this is a bland dessert.  Not at all!!  Because I’ve combined sweet tart dried cranberries with the punch of orange zest.  It’s so full of sweet, tangy, zest, hearty, healthy, fruit filled goodness that your guests will ask for this time and time again!  And, since it’s made of waffles, you could easily serve it for brunch!!

Yield: 8 servings

Orange Craisins Waffle Bread Pudding

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 20 minutes

Indulge in the ultimate comfort dessert with our Orange Craisin Waffle Bread Pudding. Each bite is like a warm hug for your taste buds.

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Ingredients

For the Waffles:

Toggle ingredient group

• 2 cups flour
• 1 cup whole wheat flour
• 1 tablespoons baking powder
• 1/2 teaspoon salt
• 2 eggs, divided
• 1 cup milk
• 1 cup orange juice
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 tablespoons orange zest
• 1/2 cup Craisins® Dried Cranberries

For the Pudding:

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• 1 cup Craisins® Dried Cranberries
• 4 large eggs
• 1 cup orange juice
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon orange zest
• 2 teaspoon vanilla extract
• 1 1/2 cups milk
• 1/2 cup cream

Instructions

Prepare the waffles (the day before):

1. Preheat a waffle iron.
2. In a large mixing bowl, combine the flours with the baking powder and salt. Set aside.
3. In a separate bowl, mix the egg yolks with the next five ingredients (milk through zest) Set aside.
4. In the bowl of a stand mixer (or large metal bowl) beat the egg whites until stiff peaks form.
5. Make a well in the dry ingredients and add the egg yolk mixture. Stir until combined.
6. Fold in the egg whites and Craisins® Dried Cranberries until just incorporated.
7. Lightly spray the waffle iron and fill 1/4 to 1/3 cup full and cook, according to manufacturer’s directions. Repeat with remaining batter. Once cooked, store them in a zip top plastic bag overnight.

Prepare the custard (the day of):

1. Preheat oven to 350.
2. Cut the waffles in half and place in a casserole dish coated with cooking spray. Sprinkle the waffles with the Craisins® Dried Cranberries and set aside.
3. In a small mixing bowl, combine the eggs, orange juice, sugar, salt, orange zest, and vanilla extract. Set aside.
4. Place the milk and cream in a small sauce pan over medium-high heat. Scald the mixture until bubbles begin to form around the edges of the pan. Remove from heat.
5. Stirring constantly, slowly pour one ladle of the milk mixture into the egg mixture to allow it to temper the eggs. Carefully pour the remaining milk mixture into the egg mixture.
6. To ensure there are no lumps in the custard mixture, strain through a fine sieve. Once strained, slowly pour the custard mixture over the waffles. Press the waffles into the mixture for several minutes to ensure that the custard is absorbed.
7. Bake covered at 350 for 45 to 60 minutes or until the custard is cooked through. Cool slightly before slicing and serving garnished with an orange peel and an additional sprinkle of Craisins® Dried Cranberries.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 376Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 118mgSodium 393mgCarbohydrates 61gFiber 3gSugar 34gProtein 9g

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Delicious Cranberry Desserts

• Brown Sugar Bundt Cake with Cranberries from Hezzi-D’s Recipe Box
• Cranberry Crumble Bars from Karen’s Kitchen Stories
• Cranberry Fluff Salad from Jen Around the World
• Orange Craisin Waffle Bread Pudding from A Kitchen Hoor’s Adventures
• Cranberry Pecan Muffins from That Recipe
• Quick Cranberry Pecan Bread from Art of Natural Living

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There is nothing I look forward to more during the holidays is stuffing or dressing.  I call it stuffing some call it dressing.  Some are very opinionated on what it should be called based on how it’s cooked or served.  We’ll get to that later.  No matter what you call it, that combination of bread, broth, herbs, and spices makes my mouth water every year!

My mother, God love her, made a bread dressing.  It was not my favorite thing on the buffet for the holidays.  Everyone else devoured it, but I wanted Stove Top.  I wanted that cornbread dressing with all the sage and spices in there.  For me it’s a texture thing.  The Stove Top, that they would make just for me, had texture. 

Mom’s dressing was not.  I don’t remember how she made it, but I don’t think she toasted the bread.  And she used the giblets and other parts to make the broth.  I think the latter is really what set me off as a picky kid eater.

What is the history of stuffing?

While no one really knows when it first became an actual dish, we do know that a similar recipe shows up in a collection of Roman recipes from the 1st century AD.  They used spelt along with herbs, spices, and vegetables to make stuffing for chickens, rabbits, and pigs among their most favorite. 

This dish remained popular throughout the centuries and changing names from farce to forcemeat to dressing as we know it today.  Also during this time, the cultures and cuisines shaped the ingredients of today’s recipe leaving the original ingredients a mystery to some.

It isn’t a mystery that this dish is synonymous with American holidays like Thanksgiving and Christmas.  It’s almost an American tradition that this dish show up on those holiday tables.  Understandably so because this recipe is completely customizable.  Change the bread around.  Change the vegetables around.  Add some beef, pork, or even shellfish to the recipe.  Put a Latin spin with a chorizo dressing.  That’s just a few options for this versatile recipe.

What’s the difference between dressing and stuffing?

When it comes to this recipe, the debate between dressing and stuffing is a topic that can spark passionate discussions among food enthusiasts. While most use these two terms interchangeably, there are subtle differences that can impact the overall taste and texture of the dish. 

Dressing is cooked outside of the turkey.  Stuffing is cooked inside the meat.  We rarely stuffed the bird.  It adds to the cooking time.  When you’re cooking a huge turkey and maybe a ham for the large dinner party timing is key.  That’s why we always made dressing in a large, white, enameled pan.  And I had my small bowl of Stove Top.

What is the secret to making the most delicious homemade dressing?

To make the most flavorful and memorable dressing, you need to use a combination of both fresh and dried herbs.  The double whammy of herbaceous goodness makes for the most flavor packed dressing for your holiday table.  Sautéing the fresh herbs with the vegetables gives them amazing flavor.  Then adding dried herbs and spices to the broth brings more flavor to absorb into the bread cubes.

Another secret to making a memorable dressing recipe is a drizzle of butter.  When the dressing has baked covered for 40 minutes or so and the cubes are good and moist, that’s when the butter magic happens!  Uncover the dressing and drizzle some melted butter on top and let that bake in for another 10 minutes or so.  That added richness really sets this recipe apart from other dressing recipes.

Ingredients for this old-fashioned dressing recipe

The ingredients are simple and readily available at any grocery store.  Granted, you might want to get the bread cubes now because, from my experience, they usually run out the closer it is to the holidays.

• Pantry – dried bread cubes (I used Pepperidge Farm), chicken broth, rubbed sage, dried thyme, dried rosemary, salt, and pepper
• Produce – cremini mushrooms, onion, celery, fresh sage, fresh rosemary, fresh thyme
• Remaining – melted butter, olive oil

Instructions to make this dressing recipe

Preheat the oven to 350 F so it’s ready when you are.  While it’s preheating, chop the mushrooms, onions, and celery into a medium dice making sure they’re about the same size so they cook evenly. 

Next, remove the rosemary leaves from the stem and if the thyme stems are woody, remove the thyme leaves, too.  My thyme had baby stems, so I finely chopped them along with the rosemary leaves.  Roll the sage leaves and chop into a chiffonade and then chop into smaller pieces similar in size to the rosemary and thyme.

Sauté the onions and celery with the herbs until the onions begin to soften.  Add the mushrooms and sauté all the vegetables and herbs until the mushrooms are tender.  Toss the vegetables with the bread cubes in a large mixing bowl.  Pour the mixture into a 9 x 12 lidded casserole dish sprayed with cooking spray.

Heat the chicken broth with the dried herbs and spices for 3 minutes in the microwave.  Pour the chicken broth mixture over the bread mixture.  Tightly wrap the casserole with aluminum foil.  Place the lid on top of the foil.  This allows the bread to steam better than just the lid alone, especially if it’s a glass casserole dish.  Bake the dressing at 350 F for 35 to 40 minutes or until the bread is moist and tender.

Remove the cover and drizzle the dressing with the melted butter.  Bake the dressing for an additional 10 minutes.  Since we were almost ready to eat, I just turned the oven off and let the dressing continue to cook as the oven cooled. 

Can you make this dressing ahead of time?

I would definitely sauté the vegetables and herbs ahead of time.  Baking ahead of time might make it a little dry as you reheat it.  However, you could do the initial bake with it covered then remove it to cool.  When you reheat it then you could drizzle the butter on top to keep it from drying out when you reheat it.  When I reheat leftovers I drizzle them with a little broth before putting it in the microwave.

What does this homemade old-fashioned dressing taste like?

Well, it’s not bread paste which I was worried about.  I didn’t want to have a flashback of that one Thanksgiving where I was forced to eat the bread dressing and got sick.  This dressing is packed with herbaceous flavor!  The double whammy of the fresh herbs in the vegetables and the dried herbs in the broth really make sure that every bite is packed with flavor. 

Then you taste it.  The richness from the butter drizzle on top.  It’s that umami flavor that really sets this dressing recipe apart from all the others I’ve eaten.  It’s not a lot.  There’s a half cup in this recipe that serves 8.  But that little bit of richness really goes a long way.  I even contemplated using the herb butter in the fridge, but thought it might be a little bit of an herb overkill.  I may try that next time for even more herb flavor in this dressing recipe.

Yield: 8

Homemade Old-Fashioned Dressing

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Transform your holiday feast into a culinary masterpiece with this mouthwatering Homemade Old-Fashioned Dressing recipe. Your guests will be asking for this flavor packed recipe!

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Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup diced onion
• 1 cup diced celery
• 2 cups diced mushrooms
• 1 tablespoon minced fresh thyme
• 2 teaspoons minced fresh rosemary
• 2 teaspoon minced fresh sage
• 8 ounces bread cubes
• 2 1/2 cups chicken broth
• 1 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 cup melted butter

Instructions

1. Preheat the oven to 350 F so it’s ready when you are.
2. Chop the mushrooms, onions, and celery into a medium dice making sure they’re about the same size so they cook evenly.
3. Next, remove the rosemary leaves from the stem. If the stems of the thyme are woody, then remove the leaves from the thyme stems. My thyme had baby stems, so I finely chopped them along with the rosemary leaves. Roll the sage leaves and chop into a chiffonade and then chop into smaller pieces similar in size to the rosemary and thyme.
4. Sauté the onions and celery with the herbs until the onions begin to soften. Add the mushrooms and sauté all the vegetables and herbs until the mushrooms are tender.
5. Toss the vegetables with the bread cubes in a large mixing bowl. Pour the mixture into a 9 x 12 lidded casserole dish sprayed with cooking spray.
6. Heat the chicken broth with the dried herbs and spices for 3 minutes in the microwave. Pour the chicken broth mixture over the bread mixture.
7. Tightly wrap the casserole with aluminum foil. Place the lid on top of the foil. This allows the bread to steam better than just the lid alone, especially if it’s a glass casserole dish. Bake the dressing at 350 F for 35 to 40 minutes or until the bread is moist and tender.
8. Remove the cover and drizzle the dressing with the melted butter. Bake the dressing for an additional 10 minutes. Since we were almost ready to eat, I just turned the oven off and let the dressing continue to cook as the oven cooled.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 236Total Fat 16gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 6gCholesterol 36mgSodium 542mgCarbohydrates 20gFiber 2gSugar 4gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Side Dish Recipes:

• The Best Baked Corn Casserole by Hezzi-D’s Recipe Box
• Homemade Old-Fashioned Dressing by A Kitchen Hoor’s Adventures
• Twice Baked Potatoes by Blogghetti
• Palak Paneer Cornbread by Magical Ingredients
• Carrot Souffle by Shockingly Delicious
• Pumpkin Dinner Rolls by Karen’s Kitchen Stories
• Cabbage Salad with Oranges and Pecans by A Day in the Life on the Farm
• Keto Cauliflower Mac & Cheese by Sneha’s Recipe
• Herbed Garlic Potatoes by Jolene’s Recipe Journal
• Gluten-Free Chipotle Cornbread Muffins by The Spiffy Cookie

The post Perfect Homemade Old-Fashioned Dressing for the Holidays appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I don’t think there’s a country in this world that does not eat eggs. Honestly, it would have to be a totally vegan country, and I just don’t think that exists. There are countries with large populations of vegans due to religious and other cultural reasons, but none that are totally vegan.

A long time ago I started on the path of trying to make an egg recipe from every country. Yes, it’s a massive mission to attempt. There’s 195 countries in the world. To find a unique egg recipe from each of them is a pretty daunting and ambitious task to say the least. But I am dedicated to trying to celebrate this simple ingredient we all share in cooking.

What are baked eggs?

Shirred eggs, or baked eggs, originated in France and are name for the dish they’re cooked in. It’s a flat-bottomed dish like a small casserole or gratin dish. They gained popularity in Victorian times but slowly died off. That was until Julia Child re-introduced them to the world stating that “An egg is your best friend” which is so true.

They’re different than eggs baked in a cocotte which are baked in a water bath similar to a custard. The eggs bake until the whites are set, and the yolks are either runny or custard-like in consistency. They’re simply baked in butter or with a little cream and cheese. As opposed to coddled eggs which are cooked no the stove and can include meats, veggies, and cheese.

How do you bake eggs?

Baking eggs is a simple yet delicious cooking method that brings out the natural flavors of the eggs. They create a creamy texture that pairs perfectly with ingredients like mushrooms and cheddar. To bake eggs, you can crack them into individual ramekins or a shallow baking dish.

In this recipe, I crack the eggs over the mushrooms and cheese, but you could flip the recipe and top the eggs with the veggies and cheese. Season the eggs with salt, pepper, and other spices like a little paprika or a pinch of cayenne, and then pop them into the oven to bake. How long depends on how you want the yolks. For me, I like them jammy so I cook mine longer than the hubs who likes his a little more runny.

What mushrooms and cheese can you use in this recipe?

For this mushroom cheddar baked eggs recipe, you have a variety of mushrooms to choose from to add a depth of flavor and earthy richness. Some great options include cremini mushrooms, shiitake mushrooms, portobello mushrooms. You could even use wild mushrooms like chanterelles or morels. There’s a slew of mushrooms at my international grocery like the king trumpet or the lion’s mane. Each type of mushroom will bring a unique taste and texture to the dish, so feel free to mix and match your favorite varieties for a delicious twist on this classic breakfast dish.

For cheese variations you can use a strong cheese or a mild cheese depending on your mushrooms. Experimenting with different types of cheese can change the flavor of this dish greatly. Try a Gruyere or Swiss for a delicious tang to go with the mushrooms. I like a good extra sharp cheddar which I used in this recipe. There’s pungent cheeses like Parmesan and Asiago that would pair well with portobello or porcini mushrooms. Pair a queso fresco with a matsutake, which is found in Mexico even though it’s a Japanese name. They also have a wild morel that looks amazing.

Ingredients for this recipe

There are simple ingredients in this recipe. I didn’t want to make it too difficult to make because brunch needs to be able simple yet elevated recipes that are easy to make. And just ask easy to scale up or down and make ahead!

There are:
Eggs – extra large eggs
Veggies – Shallots, mushrooms, diced tomatoes, garlic
Dairy – cheese, butter
Seasonings – thyme, rosemary, salt, pepper
Bread to serve with the eggs

Instructions to make Mushroom Cheddar Baked Eggs

Preheat your oven to 350 F and then start sautéing the veggies. Sauté the shallots until they’re tender then add in the mushrooms. Cook those until they release their juices and begin to brown. Preheat your ramekin or casserole dish by dotting them with some butter and putting them in the oven for 2 to 3 minutes.

Spoon the vegetable mixture into each of your dishes evenly. Top with the diced tomatoes and the cheddar cheese. Use a spoon to make wells into the veggies for the eggs and then carefully crack the eggs into a custard cup and then pour into the well. Put the casserole dishes back into the oven and bake for 15 to 25 minutes based on your yolk preference.

Toast the bread while the eggs are baking. Gently rub the toasted bread with the clove of garlic cut in half to give it a bruschetta quality and add some garlic flavor. Remove the eggs from the oven when the yolk is cooked to your liking and cool slightly before serving with the bread.

Tips for perfectly baked eggs

To achieve perfectly baked eggs for your Mushroom Cheddar Baked Eggs dish, there are a few key tips to keep in mind. Make sure to use fresh eggs because they have firmer whites which makes them less likely to spread out in the baking dish. Make sure your cheese and veggies are fresh. And freshly shred your cheese. The pre-shredded cheese has anti-caking additives that can alter the results.

Keep an eye on your eggs. I would start checking them around 7 minutes if you want them to be runnier and around 10 if you want them jammier. Give the pan a shake and see how they wiggle. Remember about carry over cooking time, though. So take them out before you think they’re done. They will continue to cook until you bust into the yolks with the delicious bread.

I like my eggs jammy so I cooked mine longer than my husband’s eggs. For timing, I put mine into the oven before I put his in so they were cooked at the same time. That’s one reason why this recipe is great for brunch! You can have the veggies and ramekins ready to go and people can cook them to their liking. You can have an array of veggies, cheese, and toppings and let your guests make their own.

Yield: 4 servings

Mushroom Cheddar Baked Eggs

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Indulge in the ultimate comfort breakfast with our Mushroom Cheddar Baked Eggs. With creamy mushrooms and gooey cheddar cheese, it's the perfect start to any day

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Ingredients

• 1 cup shallots
• 3 cups mushrooms
• 2 tablespoons butter
• 1 cup diced tomatoes
• 1 cup cheddar cheese
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 8 large eggs
• 8 slices French bread
• 2 cloves garlic, cut in half

Instructions

1. Preheat oven to 350.
2. Heat a large skillet coated with cooking spray. Sauté the shallots until they begin to brown lightly. Stir in the mushrooms and continue to sauté until they release their juices and begin to brown. Set aside.
3. Place half a tablespoon of butter in each of four individual baking dishes, place on a baking sheet, and heat in the oven 2 to 3 minutes or until the butter begins to melt. Using a basting or pastry brush, spread the melted butter around the inside of each baking dish.
4. Divide the mushroom mixture evenly between the four baking dishes. Top with 1/4 cup diced tomatoes and 1/4 cup cheddar cheese then sprinkle the herbs over the tomatoes.
5. Using the back of a spoon, make two indents in each ramekin and carefully crack one egg into each indent. Bake at 350 for 15 to 22 minutes or until the yolks are set to your liking.
6. While the eggs are baking, lightly toast the bread. Gently rub the toast with the cut side of the garlic until the bread is fragrant.
7. Remove the eggs from the oven and allow to cool slightly before serving with the garlic toast.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 886Total Fat 31gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 13gCholesterol 418mgSodium 1557mgCarbohydrates 112gFiber 9gSugar 16gProtein 43g

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Best Brunch Entrees

• Apple Pachadi from Magical Ingredients
• Broccoli Quiche from The Spiffy Cookie
• Chilaquiles with Fried Eggs from Jen Around the World
• Chile Relleno Casserole from That Recipe
• Currant Scones from Art of Natural Living
• Mushroom Cheddar Baked Eggs from A Kitchen Hoor’s Adventures
• Pumpkin Cinnamon Rolls from Hezzi-D’s Recipe Box

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The post Surprise Your Brunch Guests with Mushroom Cheddar Baked Eggs appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I have made many casseroles. Especially ones for brunch like this 9×13 quiche. They are incredibly convenient to prepare, allowing you to spend less time in the kitchen and more time enjoying the company of your guests. Sometimes you can make them ahead of time. Plus, you can take the same basic recipe and easily customize them to suit your preferences and dietary restrictions.  And you can serve them with delicious Spanish bread.

What’s the secret ingredient in this hashbrown casserole?

There is one secret ingredient I used in this casserole. It’s frozen hashbrown patties! There’s no shredding potatoes and frying them until crisp. You just get a package of hashbrown patties, pop them into the oven or air fryer, and then assemble the rest of your casserole.

They make a nice “crust” for your casserole and they add such delicious flavor. Besides, potatoes and bacon are so good together. Especially with the cheese and another secret ingredient I added to this casserole. Roasted red peppers! They bring a little sweetness and color to this delicious casserole.

What’s in this breakfast casserole?

Besides the hashbrowns and the roasted red peppers you’re going to need bacon. Because it’s in the title! I started my thick cut bacon in the oven on a rack as I heated up the oven. I love cooking bacon in the oven. It saves your stove from getting all greasy and gross from frying it in the pan. It gets evenly cooked and you can control the crispness easier than in the pan.

There’s eggs in there, obviously. I mixed my eggs with a combination of heavy whipping cream and milk to mimic whole milk. We never have whole milk. I don’t like the way it tastes. We have whipping cream because I put that in my coffee. So good. I added some garlic salt, Dijon mustard, and Cajun seasoning to the eggs for added flavor.

I contemplated scalding the milk and adding it to the eggs like you do for quiche, but I didn’t have the energy to do this. No, it doesn’t take a lot of effort, but I am struggling every day to do every day things. I think scalding the milk and adding it to the eggs makes a creamier and lighter custard for the casserole. Next time I make this, I will try that and see it it’s more delicious than it is already.

Next is the cheese. I combined from pepper jack and cheddar to make a slightly spicy and delicious cheese flavor. If you don’t want the kick the pepper jack offers, try a melty Colby jack cheese. Or just stick with all cheddar, but combine sharp and mild for the best cheese flavor.

How do you make easy bacon hashbrown casserole?

First you start with the hashbrowns and the bacon. I put my hashbrowns in the air fryer and the bacon in the oven. While the oven heats up, you can cook the bacon. It’s a set it and forget it for a little bit. After about 20 minutes total time you need to keep and eye on it so it doesn’t get to crispy.

Shred your cheese and then combine the eggs with the milk and cream. If you’re going to scald the milk and cream but put them in a saucepan on medium heat and simmer until bubbles start to form around the edge of the pan. When this happens, turn the heat off and slowly stream the mixture into the lightly beaten eggs whisking constantly so it doesn’t curdle.

Layer the crispy hashbrowns in the bottom of a casserole dish coated in cooking spray. Feel free to cut them to make them fill the bottom of the pan. Sprinkle some chopped bacon on top of that and some roasted red pepper strips on top of that. A sprinkle of half the cheese then more bacon and more peppers will round out the layers of the casserole.

Pour the egg mixture on top of everything and then put it in the oven. I did not cover mine. I let it bake to get a nice crust on top. This holds up the rest of the cheese you will sprinkle on top and bake until melted and golden brown.

Bake the casserole at 350 for about 30 to 40 minutes or until the pan doesn’t jiggle when you shake it. That means the center of the casserole is cooked through. Top it with the rest of the cheese then bake an additional 10 minutes until the cheese is melty and delicious. Allow the casserole to cool for about 10 minutes before you slice and serve it.

What are some serving suggestions for this bacon hashbrown casserole?

It’s a brunch so there’s lots of latitude for serving suggestions. You can easily serve this with a side of fruit salad or even a lightly tossed green salad. The crispness of the fruits or greens would pair well with the creaminess of the casserole. And lighten the whole dish up making it something to have for not just brunch but a lunch or light dinner.

For a more indulgent option, why not serve the bacon hashbrown casserole with drizzle of creamy hollandaise sauce? Oh the decadence! Can you imagine buttery hollandaise on top of this hashbrown casserole? Even a bearnaise would be delicious, too!

How does this easy bacon hashbrown casserole taste?

Starting with the hashbrown layer, so potato-y delicious! Sprinkle them with some garlic salt for added flavor or even a bit of Cajun seasoning for some kick. Then there’s the sweet roasted red peppers and salty, crunchy bacon. Just the perfect pairing that play off each other.

Then there’s the custard that full of Dijon flavor and a spicy kick from the Cajun seasoning. It’s creamy and delicious. And speckled with pepper jack and cheddar cheese! It’s throughout the whole custard and also crusted on top! You can’t get more packed with flavor than this breakfast casserole.

Yield: 9

Easy Bacon Hashbrown Casserole

Cook Time: 40 minutes

Total Time: 40 minutes

Turn your brunch game up a notch with this Easy Bacon Hashbrown Casserole. Trust us, your taste buds will thank you.

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Ingredients

• 8-10 frozen hashbrown patties
• 1/2 cup shredded extra sharp cheddar cheese
• 1 cup shredded pepper Jack cheese
• 4 slices crisp cooked thick bacon
• 1/2 cup sliced roasted red peppers
• 4 large eggs
• 1/2 cup milk
• 1/2 cup heavy cream
• 1/2 teaspoon garlic salt
• 1 tablespoon Dijon mustard
• 1/4 teaspoon Cajun seasoning

Instructions

1. Air fry the hashbrowns at 400F for 10 to 12 minutes or until crispy and golden brown.
2. Put the bacon on a baking sheet with a rack and put in a cold oven. Turn the oven on and set it to 350 F. Cook the baking for 20 to 25 minutes or until crispy and brown. Cool before coarsely chopping.
3. Combine the egg with the milk and whipping cream and stir with a whisk until combined. If you want to scald the milk beforehand, slowly pour the warmed milk into the eggs with a whisk stirring constantly.
4. Line your baking sheet coated in cooking spray with the hashbrown patties. Sprinkle half the chopped bacon, half the roasted red peppers, and half the cheese. Repeat with the bacon and roasted red peppers before pouring the egg mixture on top.
5. Bake at 350 F for 25 to 30 minutes or until the center does not jiggle when you shake the pan. Sprinkle the rest of the cheese on top and bake an additional 10 to 15 minutes or until the cheese is melted and golden brown. Cool for 10 minutes before serving.

Nutrition Information

Yield

9

Serving Size

1
Amount Per Serving Calories 436Total Fat 31gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 18gCholesterol 127mgSodium 831mgCarbohydrates 26gFiber 2gSugar 2gProtein 14g

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More Brunch Recipes:

• Black Bean Hummus from Cindy’s Recipes and Writings
• Caesar Salad in Peppered Parmesan Bowls from Jolene’s Recipe Journal
• Easy Bacon Hashbrown Casserole from A Kitchen Hoor’s Adventures
• Greek Omelettes with Easy Tzatziki Sauce from A Little Fish in the Kitchen
• Quinoa Masala Khichdi from Magical Ingredients
• Strawberry Stuffed Keto French Toast from Palatable Pastime

The post Making Brunch Better with Easy Bacon Hashbrown Casserole appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This Ham & Veggie Noodle Casserole is pure comfort food. It is warm, creamy, and easy to make. It is also a great way to use up leftover crockpot ham. Tender noodles, savory ham, and colorful veggies bake together in a creamy sauce. Every bite tastes cozy, simple, and homemade.

Short on time but craving a comforting casserole? We’ve all been there! You’ve had a hectic day, and now a growling stomach with little time to spare. Picture this: tender bites of leftover ham, delicious vegetables, and noodles all nestled in a creamy tomato sauce all baked to cheesy golden-brown perfection. Are you drooling yet? Because I am! Get ready to say goodbye to long hours in the kitchen and hello to more time for yourself.

How do you prevent food waste?

Repurpose leftovers! For me, it’s usually ham and turkey for the holidays. There’s only two of us and I can rarely find a small ham or turkey that’s enough for just the two of us. Yes, I could buy a smaller more expensive per pound ham, but why? Why waste money and not have leftovers? I mean, I wouldn’t be able to make this delicious casserole without leftover ham.

There are so many ways to use leftover ham. It’s a versatile ingredient that can be used in a variety of dishes, allowing us to create delicious meals while reducing waste. One simple and satisfying option is to chop up the leftover ham and make macaroni and cheese with ham. The salty and smoky flavor of ham pairs perfectly with the creamy cheese sauce. You can also toss the ham into carbonara which is another easy pasta dish.

You can also add chopped ham to sautéed diced potatoes, onions, and bell peppers the top with a fried egg for a filling and flavorful ham hash that will keep you satisfied all day long. Or make a ham and cheese omelet or add it to a breakfast pancake grilled cheese.

It’s a great addition that makes any soup delicious. Simmer the ham with vegetables, such as carrots, celery, and onions, along with some herbs and spices to create a rich and flavorful broth. Kick up your potato soup with ham and make cheesy ham and potato leek soup. And there’s the iconic ham and bean soup.

Finally, there’s always a sandwich! We used to make hot ham and cheese sandwiches growing up that was so easy and great for a quick lunch. Another delicious sandwich are these ham and cheese sliders or everything bagel ham and cheese sliders. So, you can see, there’s a slew of ways to use up leftover ham. Oh, and you can use these same ideas for turkey or chicken, too!

What shortcuts make this ham casserole easy?

One clever shortcut is using a package of frozen peppers and onions. Leave them in the fridge that morning to thaw. Then drain, chop, and sauté to make this a quick meal. You could also use some roasted red peppers or chopped pimentos which is basically the same thing. Drain and add to the rest of the casserole ingredients for a quick shortcut.

Another shortcut is using canned tomatoes. You could get some of those tomatoes with herbs in them oregano or basil. Maybe try kicking it up with some green chile tomatoes or fire roasted tomatoes. How about a sweet and tangy kick with some sun-dried tomatoes.

There’s a slew of shredded cheese out there instead of shredding your own. There’s cheddar, Swiss, Parmesan, gouda, Colby, pepper jack, Monterey jack. I’m not even kidding when I say there’s a bunch of pre-shredded cheeses.

So, go beyond the cheddar in this recipe and find something that’s more suitable to your tastes. With the sun-dried tomatoes, try an Italian blend. The green chile tomatoes can be a festive Mexican blend. Go wild! Just do it with the convenience of shredded cheese.

Finally, cook the pasta ahead of time. Or try one of those quick cooking pastas. I haven’t seen the heat and eat pasta like they have with rice, but if you have some in your grocery, then try that. A good chunk of time can be saved by cooking the pasta ahead of time. In fact, you could make this whole casserole ahead of time and then pop it into the oven when you get home.

How do you make ham & veggie noodle casserole?

Preheat the oven first and foremost! Then, if you haven’t cooked the pasta ahead of time, then you’ll need to start with that. That can take upwards of 20 to 30 minutes. Now you can see why cooking the pasta ahead of time can make or break this dish. Then again, if you’re like me, you will turn the water on when you walk the dogs and then put the pasta in when you get back. While it cooks you can prep the rest of the ingredients.

Next, it’s time for the veggies. Heat up the pan while you prep them for cooking. Then add them to the pan to get some color and caramelization on there. This will add more flavor to the casserole. Even if you use frozen vegetables, you can still brown them along with the onions. 

Stir in the tomatoes when the peppers and onions are browned. Let them simmer until the liquid is reduced. Then toss in the ham and simmer until the ham heats through. Combine the ham mixture with the pasta and pour it into the casserole dish.

No. The cream doesn’t go in the pan. You pour the cream over the top of the pasta and veggie mixture. Sort of like you do with scalloped or au gratin potatoes. Actually, more like au gratin because then you top it with cheddar cheese.

Since everything else is hot, you don’t need to cook this ham & veggie noodle casserole for very long. The oven is preheated to 375 to make sure the cheese gets golden brown on top, but once you put the ham casserole in the oven you reduce the heat to 350 and bake it. I know, it seems strange, but I really wanted that cheese to be golden brown on top.

This casserole isn’t like all the others. There’s no soup base or even a cream or mornay base. But it’s still creamy and delicious from the cream. The pasta soaks up the cream and whatever is left thickens as this ham casserole cooks in the oven. It’s hearty, delicious, and full of flavor! And quick and easy to whip up with leftover ham and a few convenience veggies.

Yield: 6

Ham & Veggie Noodle Casserole

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Turn your leftover ham into a scrumptious, healthy and hearty meal with this mouthwatering recipe for Ham & Veggie Noodle Casserole! Perfect for busy weeknights or for feeding the whole family!

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5.0 Stars (1 Review)

Ingredients

• 8 ounces uncooked pasta
• 1/2 cup diced onion
• 1 tablespoon minced garlic
• 1 cup diced red bell pepper
• 1 cup diced green bell pepper
• 14 ounces diced tomatoes
• 12 ounces diced ham
• 1 cup half and half
• 1 cup shredded cheddar cheese

Instructions

1. Cook pasta according to package directions omitting salt and fat until al dente. Drain and set aside.
2. Preheat oven to 375.
3. Heat a large skillet coated with cooking spray over medium-high heat. Add the onion and garlic and sauté one minute. Add the bell peppers and cook until the onions begin to soften; about 5 to 7 minutes.
4. Pour the tomatoes over the vegetables and simmer until reduced by half. Add the diced ham and cook until the ham is heated through.
5. Combine the pasta with the ham mixture in a 13 x 9 casserole dish. Pour the half and half over the mixture and top with the cheese.
6. Reduce the oven to 350 and bake the casserole for 30 to 35 minutes or until the cheese is bubbly and melted. Cool slightly before serving

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 379Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 69mgSodium 782mgCarbohydrates 39gFiber 3gSugar 8gProtein 24g

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The post Whip Up This Quick Ham & Veggie Noodle Casserole for Dinner appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

It’s the most wonderful time of the year. But I think it’s also the busiest time of the year. Family coming to visit, shopping for presents, planning holiday parties and dinners. Sometimes you just want to sit down to a simple dinner that’s easy to prepare and tastes delicious. And that’s exactly what this Chicken Parm Pasta Bake is.

What is chicken Parmesan?

It’s thin pieces of chicken breaded and fried topped with red sauce and either Mozzarella, Parmesan, or Provolone cheese. Yes, they call it Chicken Parmesan or Chicken Parmigiana but it doesn’t necessary have Parmesan cheese in it.

Then why is it called Chicken Parmesan? Because it’s a mock version of the original dish called melanzane alla Parmigiana. That’s eggplant Parmigiana which is the original dish. The poor soil in Southern Italy made it difficult to raise livestock. But it was great for crops like eggplant. Since eggplant was so hardy there, people living there used the ingredients they had available. They created a layered dish of fried eggplant, layers of sauce, and cheese baked in a casserole. And that’s melanzane alla Parmigaian.

Fast forward like 100 years and many Italians emigrated to United States. Of course, they brought with them all the pasta and sauce skills they could to keep the status quo in the kitchen. However, when they arrived, they noticed that the expensive and rare proteins of their homeland were easy to find and pretty inexpensive.

They replaced the eggplant with chicken. That’s how chicken Parmesan was invented. So, it’s not that eggplant Parmesan is the veggie version of chicken Parm but the other way around. Chicken Parm is the non-veggie version of melanzane alla Parmigiana or eggplant Parmesan. But that doesn’t explain the Parmesan part of the name and there’s not actually being Parmesan as the main cheese in the recipe.

Why is it called chicken Parmesan if it’s not made with Parmesan cheese?

Parma is in the northern part of Italy. The style of eggplant and chicken Parmesan are not typical of that region. And melanzane alla Parmigiana was not eaten that far north, too. So why is it called chicken Parmesan? There are a few theories about this. One being a misinterpretation of the word damigiana which is the name for the wicker sleeves for wine bottles. Or the word palmigiana which means shutters. Both refer to the way the eggplant or chicken is layered in the casserole dish. Some seem to think it’s the misinterpretation of the Persian word for eggplant which is petronciana. But that’s seems like a bit of a stretch.

What’s in Chicken Parm Pasta Bake?

Five simple ingredients. There’s chicken, pasta, pasta sauce, Mozzarella, and Parmesan cheese. No, I didn’t pound and bread the chicken. That wouldn’t be simple. I used refrigerator chicken strips. Perdue makes delicious chicken strips in the refrigerator section of the grocery store. If you can’t find them, then feel free to use a frozen chicken strip or even a popcorn chicken.

I used a whole wheat penne pasta and jarred sauce. A good basil and garlic marinara sauce brings delicious flavor to this simple chicken Parm pasta bake. I didn’t add any other herbs and spices. I thought about it but didn’t because I was busy and needed to get this dinner in the oven.  But learned how to roast garlic in olive oil, I would have added some of that to the sauce.

Finally, there’s Mozzarella and Parmesan cheese in this recipe. I think the more cheese the merrier in a pasta casserole. Provolone would be a good addition, too. It’s a rich and delicious cheese I love to put on pizza and in casseroles. Heck, even an Italian blend would be good. It usually has all three plus Romano or Asiago in there.  I considered adding some cream of chicken soup to make this creamier like this chicken spaghetti recipe.  It looks so creamy delicious and also super simple!

How do you make Chicken Parm Pasta Bake?

The longest part, for me at least, was heating up the oven and boiling the water. So, I started those first. I pulled the chicken strips out of the fridge and pulled the sauce from the pantry. While the water was coming to a boil and the oven was heating up, I heated the chicken strips. I popped them into the air fryer for about 6 to 7 minutes a side at 400.

I wanted the strips to be nice and crispy on the outside so they weren’t super soggy when I combined them with the sauce and pasta. And these chicken strips get super crispy. Which is one of the reasons why I love using them in recipes and snacking on them. I used them for my chicken Parm grilled cheese. And I have another recipe I plan on sharing with them in the near future, hopefully.

When the strips were crispy, I chopped them into bite-sized pieces. Then I tossed the chicken, pasta, and sauce in a bowl with some cheese. I poured it all into a casserole dish, covered it, and put it in the oven at 350 F for 40 minutes. After that, I topped it with more Mozzarella and Parmesan and baked it an additional 15 to 20 minutes or until the cheese was melted and bubbly.

As much as I wanted to dive right in after it came out of the oven I waited. At least 10 minutes before I scooped a huge spoonful into my bowl. That allows everything to sort of chill a little and blend together a little more. Sometimes I dive into a casserole, and it just isn’t cohesive. Like, it’s too wet and falls apart. If I’d just waited a little longer it would have been a perfect casserole.

This recipe is also mostly hands off. Pasta doesn’t really need babysitting as it cooks. You just stir it every now and then, so it doesn’t stick to itself or the bottom of the pot. And since I used penne, I stirred it a little less than a longer noodle. 

The chicken strips cook in the air-fryer. That’s all hands off, too. The only thing you need to do is to combine all the ingredients in a bowl and then pour it into a casserole. Then it’s hands off in the oven baking until it’s time to put the cheese on top. It will be hard to keep your hands off once it’s out of the oven. 

How does Chicken Parm Pasta Bake taste?

Comfort in a bowl. The pasta and sauce with the cheese is comforting enough as it is. But then you add in the chicken strips for the chicken Parm part of the pasta bake. That takes it over the top comforting and delicious. It truly is Chicken Parmesan in a bowl.

And it’s super cheesy with the cheese inside with the pasta and on top as an ooey gooey topping. I don’t know about you, but for me cheese is all comfort!! Use whatever cheese(s) you want. Mozzarella, Parmesan, Provolone, Asiago, and Romano are all delicious cheese for this dish. Just make sure to pair a hard cheese with a soft cheese. Meaning, always have at least Mozzarella or Provolone in there for the creamy and cheesy in the casserole.

Yield: 6

Chicken Parm Pasta Bake

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 15 minutes

Chicken Parm Pasta Bake is a simple recipe with only five ingredients. But the chicken Parm flavors are all there in this easy and delicious casserole.

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Ingredients

• 12 ounces chicken breast strips
• 2 cups uncooked penne pasta
• 28 ounces basil and garlic marinara sauce
• 1 1/2 cups Mozzarella cheese
• 1 cup Parmesan cheese

Instructions

1. Preheat oven to 350 F.
2. Cook the pasta according to package directions.
3. Heat the chicken strips in the air-fryer. I have a Ninja Foodie and cooked mine for 7 minutes per side at 400 F.
4. Drain the pasta and put the pasta in a large mixing bowl.
5. Cut the chicken strips into bite-sized pieces and add to the bowl.
6. Stir in the pasta sauce, 1 cup of Mozzarella cheese, and 1/2 cup Parmesan cheese.
7. Pour the mixture into a 1 1/2 quart casserole dish, cover, and bake at 350 F for 40 minutes.
8. Uncover the casserole and top with the remaining cheese.
9. Bake an additional 10 to 15 minutes or until the cheese is bubbly and begins to brown.
10. Allow to rest 10 minutes before serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 354Total Fat 15gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 85mgSodium 620mgCarbohydrates 21gFiber 3gSugar 2gProtein 35g

Did you make this recipe?

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Easy Casserole Recipes

• Broccoli Cheddar Chicken Casserole from Palatable Pastime
• Butternut Mac n Cheese with Bacon from Art of Natural Living
• Chicken Enchilada Casserole from That Recipe
• Chicken Parm Pasta Bake from A Kitchen Hoor’s Adventures
• Kiftah bi Seniyeh – Palestinian Baked Meatballs from Pandemonium Noshery
• Make-Ahead Breakfast Casserole from Karen’s Kitchen Stories

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The post Chicken Parm Pasta Bake has only five ingredients appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.