One Tray Pasta Bake Meal Prep Recipes

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ONE-TRAY CAPRESE PASTA RECIPE BY TASTY



One-Tray Caprese Pasta Recipe by Tasty image

Here's what you need: pasta, onion, marinara sauce, fresh basil, salt, pepper, mozzarella cheese

Provided by Merle O'Neal

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 7

2 cups pasta, cooked al dente
¾ cup onion, chopped
1 cup marinara sauce
⅓ cup fresh basil, chopped
1 teaspoon salt
1 teaspoon pepper
mozzarella cheese, optional

Steps:

  • Preheat oven to 400ºF (200ºC).
  • Take two sheets of aluminum foil (about 12x12-inch, 30x30 cm) and stack them on top of each other.
  • Fold one side of the foil about ⅓ of the way across sheet, repeat for opposite side.
  • Pinch the corner to form a point and then flatten it to the short side of the foil, forming a raised corner. Repeat for all four sides, and make four of these.
  • Add all of the ingredients to one of the foil boats, then stir.
  • Bake for 12 minutes.
  • Allow to cool for 10 minutes.
  • Eat or pack into tupperware and refrigerate 3-5 days.
  • Enjoy!

Nutrition Facts : Calories 673 calories, Carbohydrate 137 grams, Fat 2 grams, Fiber 8 grams, Protein 23 grams, Sugar 11 grams

ONE-TRAY ALFREDO PASTA RECIPE BY TASTY



One-Tray Alfredo Pasta Recipe by Tasty image

Here's what you need: pasta, carrot, broccoli, alfredo sauce, salt, pepper

Provided by Merle O'Neal

Categories     Dinner

Yield 2 servings

Number Of Ingredients 6

2 cups pasta, cooked al dente
½ cup carrot, sliced
½ cup broccoli
¾ cup alfredo sauce, from the jar is fine
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Take two sheets of aluminum foil, about 12x12-inch (30x30 cm) and stack them on top of each other.
  • Fold one side of the foil about ⅓ of the way across sheet, repeat for opposite side.
  • Pinch the corner to form a point and then flatten it to the short side of the foil, forming a raised corner. Repeat for all four sides, and make four of these.
  • Preheat oven to 400ºF (200ºC).
  • Add all of the ingredients to one of the foil boats, then stir.
  • Bake for 12 minutes.
  • Allow to cool for 10 minutes.
  • Eat or pack into tupperware and refrigerate 3-5 days.
  • Enjoy!

Nutrition Facts : Calories 781 calories, Carbohydrate 133 grams, Fat 15 grams, Fiber 7 grams, Protein 27 grams, Sugar 7 grams

MEAL PREP: PASTA



Meal prep: pasta image

Make three lunchbox pasta meals in one go to save you time midweek. They're nutritious and healthy with variations using salmon, chicken and aubergine

Provided by Sara Buenfeld

Categories     Lunch, Pasta

Time 50m

Yield Each box serves 1

Number Of Ingredients 17

2 red onions, halved and thinly sliced
150g wholemeal penne
1 lemon, zested and juiced
1 tbsp rapeseed oil, plus a little extra for drizzling
2 large garlic cloves, finely grated
30g pack basil, chopped, stems and all
½ red pepper, sliced
1 salmon fillet
1 tsp capers
big handful rocket
1 large courgette, sliced
1 skinless chicken breast fillet, thickly sliced (150g)
2 tsp pesto
5 large cherry tomatoes, halved (80g)
1 small aubergine, sliced then diced (about 275g)
5 large cherry tomatoes, quartered (80g)
5 kalamata olives, halved

Steps:

  • Heat oven to 200C/180C fan/gas 6. Arrange the red onions, red pepper, courgette and aubergine in lines on a large baking sheet. Drizzle with a little oil and roast for 15 mins.
  • Cook the pasta for 10-12 mins until al dente. While the pasta is cooking, loosely wrap the salmon fillet in foil and do the same with the chicken and pesto in another foil parcel, then put them on another baking tray.
  • When the veg have had their 15 mins, put the salmon and chicken in the oven and cook for a further 12 mins (or until the chicken is cooked through). Drain the pasta, put in a bowl and toss really well with the lemon zest and juice, rapeseed oil, garlic and two-thirds of the basil. When everything is cooked, add the red onions to the pasta. Toss together and divide between three lunch boxes.
  • Top the first box with the salmon fillet (remove the skin first), then add the red pepper from the tray. Scatter over the capers and add the rocket. To the second box, add the chicken and pesto with any juices, the roasted courgette and the halved cherry tomatoes. In the third box, toss the aubergine into the pasta with the quartered cherry tomatoes, olives and the remaining basil. Seal up each container and chill. Eat within three days, preferably in the order of the salmon, then the chicken and then the aubergine.

Nutrition Facts : Calories 475 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 9 grams fiber, Protein 47 grams protein, Sodium 0.4 milligram of sodium

ONE-TRAY GARLIC PRIMAVERA PASTA RECIPE BY TASTY



One-Tray Garlic Primavera Pasta Recipe by Tasty image

Here's what you need: pasta, carrot, pepper, asparagus, garlic, olive oil, salt, pepper, parmesan cheese

Provided by Merle O'Neal

Categories     Dinner

Yield 2 servings

Number Of Ingredients 9

2 cups pasta, cooked al dente
½ cup carrot, sliced
¾ cup pepper, chopped
¾ cup asparagus
1 tablespoon garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
parmesan cheese, optional

Steps:

  • Take two sheets of aluminum foil, about 12x12-inch, (30x30 cm) and stack them on top of each other.
  • Fold one side of the foil about ⅓ of the way across sheet, repeat for opposite side.
  • Pinch the corner to form a point and then flatten it to the short side of the foil, forming a raised corner. Repeat for all four sides, and make four of these.
  • Preheat oven to 400ºF (200ºC).
  • Add all of the ingredients to one of the foil boats, then stir.
  • Bake for 12 minutes.
  • Allow to cool for 10 minutes.
  • Eat or pack into tupperware and refrigerate 3-5 days.
  • Enjoy!

Nutrition Facts : Calories 767 calories, Carbohydrate 146 grams, Fat 10 grams, Fiber 13 grams, Protein 26 grams, Sugar 6 grams

ONE-TRAY PESTO PASTA RECIPE BY TASTY



One-Tray Pesto Pasta Recipe by Tasty image

Here's what you need: pasta, cherry tomato, pesto, salt, pepper, parmesan cheese

Provided by Merle O'Neal

Categories     Dinner

Yield 4 servings

Number Of Ingredients 6

2 cups pasta, cooked al dente
1 cup cherry tomato, halved
¾ cup pesto
1 teaspoon salt
1 teaspoon pepper
parmesan cheese, optional

Steps:

  • Preheat oven to 400ºF (200ºC).
  • Take two sheets of aluminum foil (about 12x12-inch, 30x30 cm) and stack them on top of each other.
  • Fold one side of the foil about ⅓ of the way across sheet, repeat for opposite side.
  • Pinch the corner to form a point and then flatten it to the short side of the foil, forming a raised corner. Repeat for all four sides, and make four of these.
  • Add all of the ingredients to one of the foil boats, then stir.
  • Bake for 12 minutes.
  • Allow to cool for 10 minutes.
  • Eat or pack into tupperware and refrigerate 3-5 days.
  • Enjoy!

Nutrition Facts : Calories 490 calories, Carbohydrate 66 grams, Fat 18 grams, Fiber 3 grams, Protein 15 grams, Sugar 4 grams

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