This one pan meal is all you need for a protein-packed meal prep. It's gluten free, loaded with protein, fiber, and fresh veggies.

I love batch cooking, and I especially love it when the recipes involve throwing all of the ingredients together and walking away. This recipe is basically that – with the exception of preheating the oven and setting a timer! This Pesto Pasta Bake is full of veggies, protein, and flavor!

 

Here’s what you’ll need…

8 oz Banza Penne

2 cup shredded chicken

2 cup chopped asparagus

2 cup skim milk

1 cup mozzarella

1/4 cup pesto

2 tsp salt

1 tsp pepper

2 cloves minced garlic

1/4 cup shredded parmesan

Directions:

  1. Preheat oven to 375F
  2. Add all ingredients, except for the parmesan, to a large bowl and mix well
  3. Pour into a 9×13 glass dish
  4. Bake for 30 minutes
  5. Top with parmesan and continue baking for 5 additional minutes

Nutrition Facts:

Servings: 6

Calories: 405

Protein: 45.8g

Carbs: 28.2g

Fat: 13.1g

 

If you’re feeling fancy…

Add any seasonal veggies of your choice like broccoli or bell peppers

or

Make this vegetarian friendly by doubling up on the veggies and skipping the chicken

 

Print
Pesto Pasta Bake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

This high protein pasta bake is a simple and delicious option for your weekday meal prep. 

Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 405 kcal
Ingredients
  • 8 oz Banza Penne Pasta
  • 2 cup shredded chicken breast
  • 2 cup skim milk
  • 1 cup mozzarella cheese
  • 1/4 cup pesto
  • 2 tsp salt
  • 1 tsp pepper
  • 2 cloves minced garlic
  • 1/4 cup shredded parmesan cheese
Instructions

  1. Preheat oven to 375F

  2. Add all ingredients, except for the parmesan, to a large bowl and mix well

  3. Pour into a 9x13 inch glass baking dish

  4. Bake for 30 minutes

  5. Top with parmesan and continue baking for 5 additional minutes

This pesto pasta bake is high in protein and fiber, loaded with vegetables, and perfect for meal prep. All you need to do is throw everything into one pan, put it in the oven, and you've got lunch for the week ahead.