Pesto Chicken and Broccoli Baked Ziti

• 12 oz ziti pasta
• 8 oz cooked and shredded chicken breast
• 2 cups broccoli florets
• 1 cup basil pesto
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 can (15 oz) crushed tomatoes
• 3 cloves garlic, minced
• 1 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook ziti according to package instructions, omitting salt; drain and set aside.
3. 3 In a large bowl, mix cooked ziti, chicken, broccoli, pesto, ricotta, and 1 cup mozzarella.
4. 4 In a separate bowl, combine crushed tomatoes and minced garlic; season with salt, pepper, and red pepper flakes if using.
5. 5 Pour tomato mixture over ziti mixture and stir to combine.
6. 6 Transfer to a greased 9x13 inch baking dish.
7. 7 Top with remaining mozzarella and Parmesan cheese.
8. 8 Bake for 25-30 minutes, until bubbly and cheese is golden.
9. 9 Garnish with fresh basil before serving.

Equipment

• 9x13 inch baking dish
• Large mixing bowl
• Oven

Variations

• For a vegetarian version, omit the chicken and add extra broccoli or zucchini.
• Add cooked sausage for a heartier dish.

Substitutions

• Substitute ziti with penne or rigatoni if desired.
• Use spinach instead of broccoli for a different flavor.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• Use store-bought pesto to save time, or make your own if you prefer.
• Add a splash of water or chicken broth if the mixture seems dry.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered with foil for 30 minutes, then remove foil and bake another 15 minutes.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a crisp white wine like Pinot Grigio.

FAQ