Baked Pasta with Chicken and Broccoli

1080X1080 Baked Pasta Final 01

This dish is perfect for your next family dinner. It also re-heats great for next day healthier lunch leftovers.

Prep Time: 15 Minutes

Total Time: 40 Minutes  

Makes: 4 Servings


  • 5 ounces uncooked 100 percent whole wheat, brown rice, quinoa or whole grain pasta (about 3 1⁄2 cups cooked)
  • 2 cups chopped broccoli
  • 2 cloves garlic, finely chopped
  • Cooking oil spray
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • ¼ cup part-skim ricotta cheese (Vegetarians: ½ cup)
  • 1 egg
  • ¾ cup marinara sauce, one with less than 500 mg sodium per ½ cup
  • 1 pound skinless, boneless rotisserie chicken meat, chopped or 2 ⅓ cups leftover chicken or any skinless boneless chicken (Vegetarians: Substitute
    1 15-ounce can white beans (preferably low sodium or no-salt-added), drained and rinsed and seasoned with 1 tablespoon olive oil and dash salt)
  • ½ cup shredded part-skim mozzarella cheese


  1. Preheat oven to 425°.
  2. Cook pasta according to package directions.
  3. While pasta is cooking, place broccoli and garlic on a sheet tray and coat with cooking spray, salt and pepper to taste. Bake 5 minutes.
  4. In a medium bowl, combine ricotta cheese and egg. Once pasta is cooked, mix in pasta and broccoli.
  5. Fill the bottom of an 8-inch-square or 9-inch-round ovenproof dish with sauce, top with chicken (or white beans) and broccoli mixture and finish with mozzarella.
  6. Bake until cheese is bubbly, about 15 minutes. Turn oven to broil and cook until top is brown, about 2 more minutes. Serve.

Nutrition Facts (Per serving):

Calories: 430, Total Fat: 14g, Protein: 40g, Saturated Fat: 5.1g, Carbohydrate: 38g, Cholesterol: 132mg, Dietary Fiber: 2g, Calcium: 213mg, Total Sugars: 5g Sodium: 362mg

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