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Italian Pasta Pie

Almost every week I cook up big batches of pasta and chicken, so I know I’ve always got cooked food in the fridge ready to go for lunch and dinner. But even though you may have everything prepared ahead of time, it’s still important to amp things up a bit so your troops don’t suffer from mealtime monotony.

This is one of those beyond-easy “dump, stir and bake” meals that are almost impossible to mess up, and they make enough to have for school lunch the next day. One less thing for Mommy to do!

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Ingredients

10 large eggs

1/2 teaspoon kosher salt

2 tablespoons chopped basil leaves

1/2 cup shredded mozzarella cheese, plus more for sprinkling on top

2 tablespoons olive oil

1 small onion, diced

1 garlic clove, minced

1/4 cup chopped sundried tomatoes

2 cups cooked rotini or fusilli pasta

1 cup cooked, shredded, and chopped chicken breast (about 1 chicken breast)

Be sure to prep all the ingredients for this recipe first. It’s a great opportunity to use any vegetables you have on hand if you want to replace (or enhance) the sun-dried tomatoes or chicken.

Directions

1. Preheat the oven to 350 degrees.

2. In a large bowl, whisk the eggs, 2 tablespoons water and the salt until fluffy. Add the basil and cheese, stir to combine and set aside.

3. In a large oven-safe sauté pan, heat the oil over medium heat. Add the onion and sauté for 4 minutes, or until softened.

4. Add the garlic and sauté for 1 minute.

5. Stir in the sun-dried tomatoes, pasta and chicken, and stir until combined.

6. Pour the eggs over the pasta mixture and sprinkle additional cheese on top.

7. Cook for 2 minutes, or until the bottom is set (do not stir).

8. Place the pan in the oven and bake for 20 minutes, or until golden on top and cooked through.

9. Slice the pie into wedges and serve.

FromWeelicious: 140 Fast, Fresh, and Easy Recipes, by Catherine McCord

Serves 6

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