Cheesy Baked Pasta

So the cheesy baked pasta is a new dish I just discovered a few days ago online. I am trying to eat healthier and this seemed like a good start. It has vegetables, whole grain pasta, and dairy. It was easy to make and it tasted delicious. I think the ingredient that gave it the most flavor was using panko instead of breadcrumbs. I’m obsessed with this dish and I think this would be a great dish to bake and freeze. I just ate the leftovers I had (which wasn’t much) and it tasted just as good today as it did last night. I did have to alter the recipe to have the broccoli only go on half of the dish (god forbid Chad eat vegetables). We both really enjoyed this meal and it will definitely make the rotation of meals we share together!

To see the original recipe please visit

Cheesy Baked Pasta


  • 2 cup whole grain rotini pasta, cooked  (or pasta of your choice)
  • 4 chicken tenders cooked and cut 
  • 1 cup steamed broccoli
  • 1 cup shredded cheese (I used sharp cheddar and mozzarella)
  • 2 cup marinara sauce
  • 3 tablespoons of panko breadcrumbs


  1. Preheat oven to 350 degrees
  2. Spray a loaf pan with cooking spray and set aside
  3. Bring a pot of water to a boil and cook pasta 
  4. Remove pasta from heat, drain and place back into pot
  5. Add chicken, broccoli and 3/4 cup of the cheese, stirring until cheese begins to melt
  6. Add marinara sauce and breadcrumbs and stir until everything is mixed together
  7. Top with remaining 1/4 cup of cheese and bake for 10 minutes until cheese is melted


Recipe in pictures

Going into the oven


Finished Product


Chad’s side of the pasta dish


My side of the pasta dish


Happy Cooking!!! 🙂


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