pasta

Meat Lovers Pasta Bake

Do you like meat? And easy recipes? And recipes that can be made with leftovers and ingredients you have on hand?

If you answered yes, then you’re going to absolutely love this meat lovers pasta bake. If you answered no to the meat question, stick around… you can make this dish with veggies instead. But the meat part? Oh-so-good.

If you have pasta, cheese, diced tomatoes, and some leftover meat (pretty much any kind will work), then you’ve got dinner. Bonus points if you have pasta-friendly veggies like mushrooms and onions.

Start with a can of diced tomatoes. You earn some bonus credit if they’re Italian seasoned, but just use what’s in your pantry, or dice up some garden tomatoes. If they’re canned, don’t drain them. Just pour 1/3 of the can in the bottom of your casserole dish.

Now, make a pot of pasta. I use an entire box of Barilla Rotini, but you use whatever pasta you have. I like the rotini for this dish because it holds up nicely, but so does literally any other pasta you have. Drain it, and put half of it on top of your tomatoes.

Now it’s time to get creative. Throw some meat on there. We like to make this dish a couple of days after pizza or calzone night because there’s always leftover meats. For this time around, we used sausage, hamburger, pepperoni, and prosciutto, but you can use anything you have in your fridge. Chicken? Yes. Ham? Totally. Sausage? Do it. We only had a little bit of each meat, but you can pile it as high as you’d like or add as little as you want. Make sure your meat is already cooked or that you cook it beforehand. If you’re using leftover pizza toppings, it should all be cooked, but if you’re pulling it out of your freezer, you’ll want to cook it yourself. Once you’ve layered on your meats, add any veggies you’d like. We had leftover mushrooms and onions from pizza night, but put whatever you like on a pizza in this dish. If you like eggplant and pineapple, go for it. If you prefer onions and bell pepper, try that. Want to go veg-free like my dad? Sure. That works, too. This is the most customize-able pasta dish ever.

Top that with a layer of cheese, then a layer of tomatoes, then pasta, meat, and veggies. Finish with one more layer of tomatoes and another layer of cheese.

Cooking for one? Make a little bit in a small baking dish. Cooking for 50? Make multiple pans. This recipe stretches or downsizes. I use a 3 quart baking dish for my family of 5, but seriously, this meal is so flexible. Bake it at 350 for about 15 minutes, or until the cheese is nice and melty. I used mozzarella and parmesan from Crystal Farms on mine, but use whatever Italian style cheeses you have (or try cheddar, or whatever you want). I’m telling you, this is a ridiculously easy to customize meal. It’s perfect for any family.

Once it’s all melty, dig in and serve. Because of the layers, almost any scoop you take will have a little bit of everything! Yum.

I highly recommend serving this pasta with the Garlic Knots that I shared recently on my Facebook page. You can find them by going to “albums” and you’ll see the recipe!

Do you love easy meals? Try my chicken bacon ranch pasta bake, southwest chicken and rice, or crockpot cashew chicken!

What’s your go-to meal to use up leftovers?

 

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Chicken Bacon Ranch Pasta Bake

If y’all have been around the blog a day or two, you know I love the chicken, bacon, and ranch combo. They’re flavors that were just made for each other! So, when it came time to make dinner the other night and I had no idea what to make, I needed to see what I had in my pantry and fridge. I came up with a few items that made a big impact, and it all started with the chicken, bacon, and ranch I had on hand.

Start with what’s pictured above. A lot of the ingredients are delicious, common, and you may even have them on hand.

Cook your pasta– I always do about half a cup for each family member, plus an extra half cup (so we have leftovers). While it’s cooking, dice your chicken and begin cooking it in a skillet. Again, I do one chicken tender piece (smaller than a breast) per family member, plus one extra.

Once the chicken is cooked, place it in a bowl and set it aside, then put your peppers and onions in the skillet. The bell peppers can be whatever you have on hand or on sale. I happened to have already cut 4 different colors of bell peppers for pizza night the night before and had leftovers.

Saute the peppers in a little bit of olive oil until the peppers and onions are tender and the onions are translucent. Remove them from the skillet and set aside.

Add a little bit of butter to the skillet and saute your mushrooms. I like to use sliced baby bellas, but you can use any kind of mushroom you prefer. You’ll want them tender and cooked.

Now, you’ll make your sauce. Take your alfredo sauce (it’s a 15 oz container of Bertolli) and one packet of Hidden Valley Ranch mix, and pour the ranch into the alfredo sauce. I give it a quick stir with a knife before I put the lid back on and shake-shake-shake until it’s well mixed.

In a casserole dish, combine your bell peppers, onions, mushrooms, pasta, chicken, and the package of bacon pieces, stirring in the alfredo ranch sauce.

Add mozzarella cheese and Italian seasoned breadcrumbs on top, then bake at 400 for 8-10 minutes to get the cheese melted and the top crispy. It’s all fully cooked beforehand, so the bake is just to help those flavors meld together a bit more.

The best thing about this recipe is that it’s less recipe, more idea… you can make just enough servings for one person (half a cup of pasta, a chicken tenderloin, a small handful of veggies, baked in the dish), or you can double or triple it for a family. I use a full jar of sauce to make dinner for 6 in a 9×13 pan, but you can use more sauce or less sauce to taste. It would be very easy for me to say “This is how you make it,” but this recipe is so flexible that giving a recipe does it a disservice. Follow the steps, eyeball the ingredients, and I promise, it’ll be perfect every time.

My favorite way to serve it is with homemade garlic knots. And the best part? You can serve it with homemade garlic knots, too! I’ll be sharing the recipe later today on Facebook, so be sure to go over and like me on facebook so you can see the recipe!

 

Do you love the chicken, bacon, ranch combo? You’ll love my chicken bacon ranch foil packets!

What’s your favorite flavor combo for dinner?