Weeknights may be busy, but that doesn’t mean dinner has to be boring. A delicious 30-minute Italian meal
that only takes 15 minutes to prep
is entirely within reach with this Roasted Red Pepper and Chicken Pasta Bake.
Honestly, if given the opportunity, I could eat baked ziti every day. I have even eaten it for breakfast (many times), which is pretty much my litmus test for defining my favorite dishes. Armed with only a fork, I have enjoyed it cold straight out of the pan. Shhh!
Let’s keep that between us.
My family, on the other hand, likes a bit of variety. So, I have put a spin on the classic baked ziti
and added a few new delightful flavors; roasted red peppers and chicken
. Rich and creamy ricotta cheese is combined with pureed roasted red peppers, Parmesan cheese and garlic to create an incredible sauce for your pasta. Topped with slices of fresh mozzarella, this is one pasta dish you will certainly catch me eating out of the fridge when no one is looking
Love from our Simple Kitchen
Click here to get the recipe
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Donna and Chad Elick are authors of the blog The Slow Roasted Italian. Donna is the recipe developer, cook and party planner, and Chad is the resident taste tester, photographer and designer. Creating delicious meals in a snap is what they do best, so pull up a chair and join them! For more, visit TheSlowRoastedItalian.com, and follow their weekly blog on dash, The Simple Kitchen.
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