Pasta Bake

You know how sometimes over the course of making a bunch of recipes, grocery store sales, and food gifting you wind up with full cabinets, fridge, and freezer that you have no real intent for. I don't know if this happens to everyone or just the planning listmakers of the world. Anyhow, it's happened to me-again. This is a "use the stuff in the fridge" week; my mother called them pantry recipes-although because she has a much bigger kitchen hers are usually the stuff she keeps on hand all the time. I evaluate what we've got and try and put it together for something edible while buying as few additional ingredients as possible. The first of the week's meals is an Italian Chicken Pasta Bake- a lame, yet very descriptive title. As with a lot of things I make it slightly differently every time depending on what I have to hand. Most of the time this turns out well-sometimes you get a wacky flavor in there that just doesn't go-or you leave out something you didn't have a realize it makes a big difference. For example the one in the photo-no parsley, but I think the parsley adds a lot and is important to the taste of this dish.

Italian Chicken Pasta Bake

Note: You can always change this guy up-omit the chicken or use beef or sausage, change up the herbs or the cheeses, even the veggies are subject to your kitchen content.

2T olive oil

1chicken breast, cut into 1/4 inch cubes

1/2 oinion, diced

1/2 red pepperl, diced

1/4c diced mushrooms

2-3cloves garlic, diced

1T tomato paste (opt)

2 c cooked pasta

1 can petite diced tomatoes

1c mozzarella cheese

1/4 ricotta cheese

1/4 chopped parsley

1/4c parmsean cheese

1/4c bread crumbs

In a medium skillet warm olive oil. Add veggies, garlic, and chicken and cook through, until just slightly browned. Meanwhile, add pasta, tomatoes cheese and parsely to a large bowl. When veggie/chicken mix is cooked add to bowl. Stir to combine evenly and transfer to a greased baking dish (9x13). Mix breadcrumbs and parmasean and sprinkle on top. Spray with cooking spray or drizzle with olive oil for a crunchy topping. Bake at 400 for about 20min or until cheese is melted and topping is crusty.