Macaronifajitabake Recipes

EASY FAJITA PASTA BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spray 10- to 12-inch skillet with cooking spray; heat over medium heat. Add 2 cups thinly sliced red and green bell peppers and 1 small white onion, chopped, to skillet; cook and stir about 10 minutes or until tender.
• Meanwhile, cook 2 cups uncooked penne pasta as directed on package until al dente. Drain.
• In large bowl, toss together cooked pasta, bell peppers and onion, shredded cooked chicken breast, taco seasoning mix and whipping cream until combined. Pour into baking dish.
• Sprinkle shredded cheese blend evenly over top.
• Bake 15 to 20 minutes or until thoroughly heated and cheese is melted.

FAJITA PASTA BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a nonstick baking dish, add the bell peppers, mushrooms, and onion.
• In a small bowl, combine the chili powder, paprika, garlic powder, cumin, salt, and pepper.
• Pour the olive oil and half of the spice mix over the vegetables and toss well to coat.
• Bake the vegetables for about 30 minutes, stirring occasionally, until tender.
• In a large pot of boiling water, cook the pasta according to the package instructions, until tender.
• Drain the pasta, reserving about 1 cup (240 ml) of cooking water.
• Return the drained pasta to the pot and add the roasted vegetables. Add the rest of the spice mix, the reserved pasta water, and the sour cream and mix to combine.
• Transfer the pasta mixture to the baking dish used for roasting the vegetables and spread evenly. Sprinkle the cheese over the top.
• Bake for about 15 minutes, until the cheese is golden brown.
• Let cool for about 5 minutes, then serve. Garnish with parsley, if desired.
• Enjoy!

CHICKEN FAJITA MACARONI AND CHEESE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in Dutch oven, heat oil over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in bell pepper, chiles and onion; cook about 2 minutes longer or until onions just start to soften. Add taco seasoning mix and water. Simmer 3 to 4 minutes, stirring frequently, until slightly thickened. Transfer to bowl, and reserve.
• In 4-cup glass measuring cup, mix milk and whipping cream. Return Dutch oven to medium heat; melt butter in Dutch oven. Add garlic; cook 30 seconds, stirring frequently. With whisk, stir in flour and salt until smooth. Cook and stir until mixture is smooth and bubbly.
• Gradually stir in milk mixture. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cheeses. Cook until melted, stirring occasionally. Stir in pasta and reserved chicken mixture. Remove from heat. Pour mixture into baking dish.
• Bake 20 to 25 minutes or until sauce is bubbly. Sprinkle crushed tortilla chips and green onions on top.

CHICKEN FAJITA PASTA BAKE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ziti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
• Heat oil in a skillet over medium heat; add onion and green pepper. Cook and stir until soft, 5 to 7 minutes; remove from skillet. Place chicken into the skillet; cook and stir until no longer pink, 7 to 10 minutes.
• Combine salsa, cream cheese, and taco seasoning in a saucepan over low heat: cook until cream cheese is melted, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine ziti, chicken, salsa mixture, black beans, corn, and onion mixture in a large bowl. Add 8 ounces Cheddar cheese; mix until combined. Pour into a baking pan.
• Bake in the preheated oven for 20 minutes. Remove from oven; top with remaining Cheddar cheese. Bake until cheese is melted, about 10 minutes.