Baked Penne Pasta


Tired of chicken fingers and grilled cheese sandwiches? Here’s an easy, comforting dish from Tiffany of Creme de la Crumb that’ll please even the pickiest eaters. Plus, the gooey cheese, crunchy crust, and Italian spices make it more exciting than your average pasta dish.

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8 oz dry penne noodles
2 cups prepared Alfredo sauce (one store-bought jar works great!)
¼ teaspoon dry oregano
¼ teaspoon dry basil
¼ teaspoon garlic powder
¼ teaspoon each salt and pepper (or to taste)
6 tablespoons grated parmesan cheese, divided

1 chicken breast, cooked and cut into 1 inch pieces
1 cup chopped red pepper
1 cup sliced shiitake mushrooms
½ teaspoon olive oil
½ teaspoon minced garlic

1. Preheat oven to 400 degrees. Lightly grease a large casserole dish or two smaller casserole dishes with cooking spray.

2. Cook penne noodles according to package instructions. Drain and place in a large bowl. Add Alfredo sauce, oregano, basil, garlic powder, salt and pepper, and 2 tablespoons parmesan cheese. Mix well to combine. (Optional: add chicken and peppers now) Scoop mixture into casserole dish and sprinkle with remaining parmesan cheese.

3. Bake 20 minutes and serve while hot.

Optional: If you would like to include the mushrooms (which we highly recommend!), sauté the mushrooms over medium high heat with oil and garlic about 5 minutes or until fragrant and mushrooms are slightly browned on each side. Add to pasta mixture before scooping into casserole dish.

Did you try this recipe? Tell us how it turned out below!

Recipe and photo courtesy of Tiffany of Creme de la Crumb

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