SUMMER PASTA BAKE

It's no secret that I love pasta. Besides being delicious, pasta dishes are very budget friendly and simple to make! One downfall however, is that pasta can often be heavy, and when it's nine billion degrees outside- it's not a meal you instantly jump to. Not anymore! This one pan summer "dump and bake" pasta recipe is light, full of veggies, and bursting with flavor. Keep scrolling for all the yummy deets!

INGREDIENTS:

• 12 oz uncooked penne pasta (about 3 cups)

• 2 cups cooked, diced chicken breast

• 1 bag frozen mixed veggies*

• 2 cups shredded mozzarella cheese, divided

• 1 cup shredded cheddar cheese

• 1 large zucchini, diced

• 1 cup diced butternut squash, fresh or frozen

• 3 cups chicken broth

• 2 tbsp minced garlic

• 1 tbsp onion powder

• 1 tbsp paprika

• 1 tbsp dried basil

• 1 tbsp chicken seasoning

• 1 tbsp lemon pepper

• Salt to taste

DIRECTIONS:

1. Preheat oven to 425 degrees.

2. In a large, greased casserole dish, pour in pasta, veggies, chicken, half of the mozzarella cheese, cheddar cheese, minced garlic, chicken broth, seasonings, then stir.

3. Cover tightly with foil and bake for 40 minutes.

4. Carefully remove foil. Check to see if pasta is al-dente. You want it to be firm, but not hard. If pasta is hard, cover again and bake for a few more minutes. The mixture may look "soupy", but it will all absorb in the next step!

5. Once pasta is al-dente, sprinkle remaining mozzarella cheese on top, and bake uncovered for 5-10 more minutes.

6. Scoop and serve!

*I used a bag of frozen corn, peas, carrots, and green beans, but this dish would taste great with any frozen veggies!