Grilled Chicken & Veggie Three Cheese Pasta Bake

READY IN: 1hr 5mins
Recipe by Realtor by day, Chef by night

This is fabulous! It takes a little longer ( it's not really a quickie) but it is sooo worth it. Serve with a big salad and a nice loaf of Italian bread and they'll be in heaven.

Top Review by 2SpiceItUp

I finally made this last night, and I'm so glad I did! This really hit the spot, its a medley of so many great flavors. I had an oops when pouring in my pasta so I ended up with almost a full pound, and I think that made it a little dry, so next time I will add more spaghetti sauce. I had to use a green pepper instead of a yellow one. I added a little pesto seasoning to the cheese mixture after taking some advice from the other reviews, but other than that made it as is. I used fresh mozzarella to make is super gooey and it was amazing!!! I can't wait to have the leftovers for lunch today. Made for PRMR Tag.

Ingredients Nutrition

Directions

  1. Wash veggies and cut into large slices. Brush the veggies and chicken with olive oil and grill until chicken is almost done and veggies are crisp-tender.
  2. Preheat oven to 350.
  3. In a medium bowl, mix together ricotta, egg, parsley, garlic and romano cheese.
  4. Cover bottom of 13x9 lazagna pan with about 1 cup of sauce, add pasta, spoon cheese mixture over pasta (kind of mix it in a tiny bit- I sort of poke it down between the pasta a little), top with veggies and chicken. Top with remaining sauce (shake it a litlle so the sauce runs down between everything), cover with foil and bake for 30 minutes.
  5. Remove foil, spread mozzarella over top and bake for 15 minutes more or until cheese is bubbly and starting to brown.

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