Dump and Bake Tomato Casserole
100%
1
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories237 kcal (12%)
Total Fat5.5 g (8%)
Carbs25.5 g (10%)
Sugars5.5 g (6%)
Protein20.5 g (41%)
Sodium709.3 mg (35%)
Fiber2.7 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 cupspasta
uncooked, penne, rotini, or similar shape
2 cupsfresh cherry tomatoes
halved, or grape
1 lbboneless skinless chicken breast
cut into bite-sized pieces, optional protein
1 cupzucchini
diced, optional vegetable
2 cupsmarinara sauce
2 cupschicken broth
or vegetable
2 clovesgarlic
minced, or 1 tsp garlic powder
1 tspdried basil
salt
to taste
pepper
½ cupshredded mozzarella cheese
¼ cupgrated parmesan cheese
fresh basil leaves
for garnish
Instructions
Step 1
Preheat the oven to 425°F (220°C). Lightly grease a 9x13-inch baking dish with non-stick spray.
Step 2
Combine the uncooked pasta, halved fresh tomatoes, chicken pieces (if using), zucchini, marinara sauce, chicken broth, minced garlic, dried basil, salt, and pepper in the baking dish. Stir everything together until well combined.
Step 3
Cover the dish tightly with aluminum foil. This is crucial for the pasta to cook properly in the steam.
Step 4
Bake for 40 minutes, or until the pasta is tender and the chicken is cooked through.
Step 5
Uncover, remove the foil, and give the mixture a good stir.
Step 6
Sprinkle the top evenly with the mozzarella and Parmesan cheeses.
Step 7
Return the dish to the oven, uncovered, and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
Step 8
Rest for 5-10 minutes before serving, then garnish with fresh basil.
Notes
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Makes leftovers
One-dish
