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Grilled Chicken & Veggie Three Cheese Pasta

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Ingredients

Adjust Servings:

	1 zucchini
	1 yellow squash
	1 red pepper
	1 yellow pepper
	4 boneless skinless chicken breasts
	olive oil
	15 ounces ricotta cheese
	1 egg
	1 tablespoon parsley
	2 teaspoons garlic powder
	1/2 cup grated pecorino romano cheese
	1 quart spaghetti sauce use your favorite
	1/2 lb sliced mozzarella cheese
	12 ounces cooked pasta penne rigatoni or ziti

Nutritional information

844

Calories

330 g

Calories From Fat

36.7 g

Total Fat

18.4 g

Saturated Fat

222.6 mg

Cholesterol

1757.4mg

Sodium

65.7 g

Carbs

7.3 g

Dietary Fiber

26.5 g

Sugars

63.2 g

Protein

458g

Serving Size (g)

Serving Size

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Grilled Chicken & Veggie Three Cheese Pasta

Name: Grilled Chicken & Veggie Three Cheese Pasta
Prep time: 20 min
Total time: 1 h 25 min
Yield: 4-6
Cuisine: American
Ingredients: : 1; : 1; : 1; : 1; : 4; : 15; : 1; : 1; : 2; : 1/2; : 1; : 1/2; : 12

Features:

Cuisine:

American

I finally made this last night, and I'm so glad I did! This really hit the spot, its a medley of so many great flavors. I had an oops when pouring in my pasta so I ended up with almost a full pound, and I think that made it a little dry, so next time I will add more spaghetti sauce. I had to use a green pepper instead of a yellow one. I added a little pesto seasoning to the cheese mixture after taking some advice from the other reviews, but other than that made it as is. used fresh mozzarella to make is super gooey and it was amazing!!! I can't wait to have the leftovers for lunch today. Made for PRMR Tag.

85 min
Serves 4
Easy

Ingredients

Directions

Grilled Chicken & Veggie Three Cheese Pasta Bake,This is fabulous! It takes a little longer ( it’s not really a quickie) but it is sooo worth it. Serve with a big salad and a nice loaf of Italian bread and they’ll be in heaven.,I finally made this last night, and I’m so glad I did! This really hit the spot, its a medley of so many great flavors. I had an oops when pouring in my pasta so I ended up with almost a full pound, and I think that made it a little dry, so next time I will add more spaghetti sauce. I had to use a green pepper instead of a yellow one. I added a little pesto seasoning to the cheese mixture after taking some advice from the other reviews, but other than that made it as is. used fresh mozzarella to make is super gooey and it was amazing!!! I can’t wait to have the leftovers for lunch today. Made for PRMR Tag.,I finally made this last night, and I’m so glad I did! This really hit the spot, its a medley of so many great flavors. I had an oops when pouring in my pasta so I ended up with almost a full pound, and I think that made it a little dry, so next time I will add more spaghetti sauce. I had to use a green pepper instead of a yellow one. I added a little pesto seasoning to the cheese mixture after taking some advice from the other reviews, but other than that made it as is. used fresh mozzarella to make is super gooey and it was amazing!!! I can’t wait to have the leftovers for lunch today. Made for PRMR Tag.

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Steps

1 Done	Wash Veggies and Cut Into Large Slices. Brush the Veggies and Chicken With Olive Oil and Grill Until Chicken Is Almost Done and Veggies Are Crisp-Tender.
2 Done	Preheat Oven to 350.
3 Done	in a Medium Bowl, Mix Together Ricotta, Egg, Parsley, Garlic and Romano Cheese.
4 Done	Cover Bottom of 13x9 Lazagna Pan With About 1 Cup of Sauce, Add Pasta, Spoon Cheese Mixture Over Pasta (kind of Mix It in a Tiny Bit- I Sort of Poke It Down Between the Pasta a Little), Top With Veggies and Chicken. Top With Remaining Sauce (shake It a Litlle So the Sauce Runs Down Between Everything), Cover With Foil and Bake For 30 Minutes.
5 Done	Remove Foil, Spread Mozzarella Over Top and Bake For 15 Minutes More or Until Cheese Is Bubbly and Starting to Brown.