Summer Pasta (Dump-and-Bake!)
User Reviews
5
Summer Pasta (Dump-and-Bake!)
Description
Summer Pasta (Dump-and-Bake!) is a hearty casserole that starts with uncooked penne combined with shredded cooked chicken, diced zucchini, halved cherry tomatoes, corn kernels, and fresh basil in a baking dish. A sauce made from chicken broth, Alfredo sauce, white wine, basil pesto, and Italian seasoning is poured over the mixture, ensuring the pasta cooks while absorbing flavorful liquid.
Baked under foil at 425°F, the pasta becomes tender over about 40 minutes. The dish is then uncovered, stirred, and finished with shredded mozzarella melted under the broiler for a few minutes to add a slightly crispy cheese topping. The tender pasta and vegetables blend with creamy sauce elements, while the seasoning provides herbal notes and a mild spicy touch from red pepper flakes.
Served warm, this casserole offers a convenient way to combine protein, vegetables, and pasta in one dish. The recipe supports using fresh or canned ingredients and can be adapted based on availability. Monitoring pasta doneness near the end allows adjustment for preferred texture.
Updated versions of this recipe adjust quantities and ingredients but maintain the easy, layered bake approach.
Ingredients
- 1 (16 ounce) penne pasta uncooked, package
- 2 cups chicken such as the meat from a store-bought rotisserie chicken, cooked, shredded
- 1 cup cherry tomato can substitute with a can of drained diced tomatoes, halved
- 1 small zucchini diced, about 1 cup
- ½ cup corn kernels (fresh, canned, or frozen and thawed is fine)
- ¼ cup basil plus extra for garnish, chopped or torn fresh leaves
- 3 cups chicken broth
- 1 (22 ounce) Alfredo sauce approximately 2 ½ cups total, jar or 1 ½ 15-ounce jars
- ¼ cup white wine (or sub with extra broth or water)
- ¼ cup basil pesto prepared
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes use less or omit entirely if you don't like it spicy, crushed
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 cup mozzarella cheese shredded, about 4 ounces, or shredded Italian cheese blend
- kosher salt to taste
- ground black pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Spray a 9 x 13-inch baking dish with nonstick cooking spray. In the prepared dish, combine the uncooked pasta, chicken, tomatoes, zucchini, corn, and basil.
- In a large bowl, whisk together chicken broth, Alfredo sauce, wine, pesto, Italian seasoning, red pepper flakes, garlic powder, and onion powder. Pour over the pasta mixture in the dish and stir so that all of the ingredients are evenly distributed. Cover the dish tightly with aluminum foil and bake for 40 minutes.
- Uncover; stir gently with a fork. At this point you should check the pasta to make sure that it is al dente (tender but with a firm bite). If it’s still too hard, cover the dish and return it to the oven until the pasta is al dente. Then move on to the next step.
- Sprinkle the cheese over the top.
- Place the dish under the broiler (uncovered) for 1-2 minutes, just until the cheese melts and starts to get crispy on top. Watch the dish the entire time since the food can burn quickly under the broiler. Taste and season with salt and pepper, if desired. Garnish with additional chopped fresh basil or other herbs and/or Parmesan cheese; serve.
Notes
- This recipe was updated in May 2024 to improve ingredients and instructions from an older 2017 version.
- Check pasta doneness after initial baking and continue cooking as needed to reach al dente texture.
- Use fresh or canned tomatoes and corn as preferred; fresh basil enhances the herbal flavor.
- Broiling briefly at the end helps achieve a nicely melted and slightly crispy cheese topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Serving | 1/8th of the recipe | |
| Calories | 501kcal | 25% |
| Carbohydrates | 50g | 17% |
| Protein | 26g | 52% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 92mg | 31% |
| Sodium | 1066mg | 44% |
| Potassium | 355mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 157mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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