This creamy, cheest no boil pasta bake is so delicious - and there's no need to boil the pasta before you make it! It makes great leftovers and it's perfect if you're on the 21 Day Fix or Portion Fix program.
1 1/2calmond milkcould also use regular milk, just be sure to adjust your container counts
2ccubed or shredded chickencooked
28ozcan diced tomatoesno sugar added
1tspfresh chopped basilfor topping (optional)
Preheat oven to 400. Grease a 9x13 baking dish with olive oil.
In a large bowl, mix the ricotta, diced tomatoes, and almond milk. Add the salt, pepper, garlic powder, parsley and basil and mix.
Pour your whole wheat pasta, uncooked, into your baking dish. Add the chicken. Pour the sauce over the noodles and chicken. You want to make sure all of the noodles are covered and wet. This is very important. If you need to add a little almond milk, do so now. Stir until all noodles have been coated.
Cover with foil and stick in the oven for 45-50 minutes. You want the noodles to cook until they're soft, but not so long that they get soggy.
Remove the foil and sprinkle with the mozzarella, parmesan, and remaining basil and stick in the oven, uncovered, for about 5 minutes or until the cheese is melted and starting to get a little brown/golden.
Let sit for 15 minutes, then divide into six equal portions and enjoy!
This makes for some great leftovers. I like to freeze in individual size portions. You can bring it out to thaw the night before you want to eat it, or stick it in the microwave for about three minutes.
21 Day Fix Container Counts (1 serving = 1/6 of dish, approximately 1.5 cups): 1 1/2 yellow, 1/2 green, 1/2 red, 1 blue, 1/4 teaspoonHave you made this recipe? Share a picture on Instagram or Facebook and tag @carrieelleblog!