This No Boil Pasta Bake recipe is a weeknight dinner win!  It comes together super fast with less than 10 ingredients for 1 pan well balanced meal, that can be prepped ahead and reheats well!   What more could you ask for?  It is also adaptable to your families preferences.  See below for how easy this comes together and tips/substitution ideas.

How to Make the No Boil Pasta Bake & Adaptations

Set out and measure all of your ingredients:

• Small pasta (elbows, penne, rotini…)
  • Gluten Free should work but I have not tested it yet
• Shredded Chicken (the recipe to my easy shredded chicken is linked and I make this on a week I am making it for a variety of meals.  Other options if you don’t have shredded chicken:
  • Buy a rotisserie chicken
  • Eliminate the chicken
  • Add beans instead and make it a complete vegetarian meal
  • Add pre-cooked sausage/chicken sausage
  • Use a turkey bolognese sauce 
  • Add pre-cooked turkey or regular bacon

• 3 cups finley chopped or shredded veggies (I did 1 cup zucchini + 2 cups broccoli)
  • I made this with 2 different types of vegetables to show you options but you can easily do 1 to make it easy.
  • My kids do not like cooked zucchini, but shredded in here you barely notice it and I found it a good way to get them to eat something different.
  • Other suggested options:
    • shredded carrots
    • shredded spinach
    • finely chopped cauliflower
• 1/3 cup parmesan cheese + more for serving if you want
• 2 1/2 cups water
• 28 ounces tomato sauce 
• 2 cups part skim shredded mozzarella cheese 
• 1 – 1 1/2 tsp salt
  • Salt amount will depend on the type of sauce you use.  If used a very simple canned tomato sauce.  If you use a fancier jarred sauce like Raos you may need less.  I would start with 1 tsp and there is a note to taste it before you put the mozzarella on.  

Next add pasta, veggies, shredded chicken, parmesan cheese, 1 tsp salt, and tomato sauce to the baking pan. Stir well to mix then spread into an even layer. You now have the option to wrap and cook later or cook right away.

Once you are ready to cook add the water, cover and cook in a preheated oven.  After 35-40 minutes of cooking, mix and taste to make sure there is enough salt.  Add 1/4 – 1/2 tsp more if you need then top with shredded mozzarella and broil for 3-5 minutes.

Let cool & serve with extra parmesan if you want!  See notes for reheating instructions if you are serving this on a night when you have multiple eating times due to activities 🤪.

No Boil Pasta Bake with Shredded Chicken & Veggies

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Prep Time: 10 minutes

Cook Time: 40 minutes

Servings:8 people

Course:Main Course

Keyword:broccoli, crowd pleasers, Easy Recipe, family dinner, Kid Friendly, one pot, Pasta, quick and easy, zucchini

Ingredients

• ▢ 1 lb 16 ounces small pasta (elbows, penne, rotini…)
• ▢ 2 cups 8 ounces shredded chicken
• ▢ 3 cups finley chopped or shredded veggies see note - I did 1 cup shredded zucchini + 2 cups broccoli
• ▢ 1/3 cup parmesan cheese + more for serving if you want
• ▢ 2 1/2 cups water
• ▢ 28 ounces tomato sauce
• ▢ 2 cups part skim shredded mozzarella cheese
• ▢ 1 - 1 1/2 tsp salt depends on brand of sauce see note

Instructions

Prepare:

• Grease a 9-by-13-inch baking pan with your favorite cooking spray and preheat oven to 400 degrees if you are cooking right away.
• Add pasta, veggies, shredded chicken, parmesan cheese, 1 tsp salt, and tomato sauce to the baking pan. Stir well to mix then spread into an even layer.

Cook:

• If prepping ahead of time wrap with foil and place in refrigerator until you are ready to cook
• When ready to cook: pour water over the top then give the pan a shake or stir a bit to make sure the water is evenly distributed.
• Cover the pan tightly with aluminum foil and bake for 35 to 40 minutes.
• Remove foil and give it a big stir and taste to see if it needs extra salt or more cooking time.
• When pasta is full cooked evenly distribute shredded mozzarella over the top of the pasta. Broil until cheese is golden brown (about 3-5 minutes watch this carefully).
• Let cool for 5 minutes before serving. Option to serve with extra parmesan.

Notes

1. Veggies:
1. I made this with 2 different types of vegetables to show you options but you can easily do 1 to make it easy.
2. My kids do not like cooked zucchini, but shredded in here you barely notice it and I found it a good way to get them to eat something different.
3. Other suggested options: shredded carrots, shredded spinach, finely chopped cauliflower
2. Salt amount will depend on the type of sauce you use. If used a very simple canned tomato sauce. If you use a fancier jarred sauce like Raos you may need less. I would start with 1 tsp and there is a note to taste it before you put the mozzarella on.
3. Chicken substitutions
1. Buy a rotisserie chicken
2. Eliminate the chicken
3. Add beans instead and make it a complete vegetarian meal
4. Add pre-cooked sausage/chicken sausage
5. Use a turkey bolognese sauce
6. Add pre-cooked turkey or regular bacon
4. Reheating:
1. Take out about 1 hour before you want to eat it if possible.
2. Place in oven at 350 for about 10-15 minutes.

 

This recipe was adapted from Heather at Happy Kids Kitchen 

Did you make this recipe?I would love to see your creations! Snap a picture and tag @kristanwatson or #foodplaygo on Social Media!