ITALIAN BAKE


You can use spaghetti squash or pasta to create this yummy Italian Bake recipe, either way it’ll taste great!

I love to make this dish whenever I need to bring a dish to pass. Fresh tomatoes add a nice touch that’s missing from most other meat, pasta and tomato casseroles.

Very flavorful and easy to make. Makes 2 casseroles, making it easy to freeze one and save for later. I thought I had penne pasta, but didn’t, so I ended up using medium shell pasta and i$t was great!

TOP REVIEWS:

Loved it! I added a pound of ground beef to mine and used rigatoni pasta. I’ve made stuffed shells before with the EXACT same ingredients, and I actually HATED the taste of it, but this tasted surprisingly different! Only thing I didn’t like was that I followed the directions exactly and didn’t like that the ricotta cheese didn’t melt. So next time I may do like others and mix everything together before adding layer of mozzarella.

Loved the recipe. Only one substitution, Gluten-Free Rotini noodles. Followed directions – we actually loved that the Ricotta was not mixed in. It gave a zing to certain bites that made it a refreshing dish. I used two entire 18 oz marina jars. Didn’t make the dish overly saucy so I’ll make it that way again. Superb dish I would recommend to anyone.

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A truly “quick” recipe. It really did only take 15 minutes prep, and that’s with the additional time taken to cook GF noodles. (I find most recipes I have to double the prep time).

Good thing I did was add meatballs happened to Jalapeno Jack cheese and spicy marinara sauce and for the parmesan cheese I got for pepper hot pepper cheese.

Ingredients :

3 pounds chicken breasts (cooked & cut into bite size pieces)
6 Italian sausage links
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