Prep Time: 15 minutes – Cook Time: 45-50 minutes – Servings: 6-8
My whole family loves this italian baking dish! So easy and full of flavor!
Yummmy! So good! Great weeknight dinner!
Ingredients:
1 lb. Pasta of any type cooked until al dente
2 Jars spaghetti sauce
2 C. Mozzarella cheese shredded
1 Onion chopped
2 Red bell peppers cut into chunks
1 ½ lb. Boneless skinless chicken breast cut into pieces
1 lb. Italian sausages cut into pieces
2 Tbsp. Olive oil
½ tsp. Italian seasoning
Salt and pepper to taste
How To Make The Best Italian Bake:
Heat the oven to 325 degrees.
Over medium high heat, heat the olive oil in a large skillet.
Saute the sausage and chicken in the skillet for 5 minutes.
Stir in the onion and bell pepper.
Saute the mixture until the meat is cooked through.
Sprinkle in the Italian seasoning and salt and pepper to taste, then drain the excess fat from the skillet.
Mix together the meat and vegetables, pasta and sauce.
Pour the mixture into a large baking dish and top with the cheese.
Bake for 30 minutes before serving.
Turned out amazing! I will be making it again! My kids loved it!
Remember to save it to pinterest:
Best Italian Bake
Ingredients
- 1 lb. Pasta of any type cooked until al dente
- 2 Jars spaghetti sauce
- 2 C. Mozzarella cheese shredded
- 1 Onion chopped
- 2 Red bell peppers cut into chunks
- 1 ½ lb. Boneless skinless chicken breast cut into pieces
- 1 lb. Italian sausages cut into pieces
- 2 Tbsp. Olive oil
- ½ tsp. Italian seasoning
- Salt and pepper to taste
Instructions
- Heat the oven to 325 degrees.
- Over medium high heat, heat the olive oil in a large skillet.
- Saute the sausage and chicken in the skillet for 5 minutes.
- Stir in the onion and bell pepper.
- Saute the mixture until the meat is cooked through.
- Sprinkle in the Italian seasoning and salt and pepper to taste, then drain the excess fat from the skillet.
- Mix together the meat and vegetables, pasta and sauce.
- Pour the mixture into a large baking dish and top with the cheese.
- Bake for 30 minutes before serving.
