High Protein Pasta Recipes

high-protein pasta recipes that are both delicious and satisfying:

Contents

1: -Baked Ziti Casserole. 1

2: - Chicken and Broccoli Alfredo. 2

3: - Smoked Salmon Alfredo. 3

4: - Whole Wheat Pesto (Pasta with Chicken Sausage and Veggies) 4

5: - Creamy Mac N’ Cheese with Chicken and Baby Kale. 6

High Protein Pasta Recipes Part-2

1: -Baked Ziti Casserole

Here's a classic Baked Ziti Casserole recipe that’s cheesy, comforting, and perfect for feeding a crowd:

Ingredients

• 1 lb (450 g) ziti pasta
• 1 lb (450 g) ground beef or Italian sausage (or a combination)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 24 oz (680 g) marinara sauce (about 3 cups)
• 15 oz (425 g) ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups shredded mozzarella (for topping)
• 1/4 cup grated Parmesan (for topping)
• Fresh basil or parsley for garnish (optional)

Instructions

1. Cook the Pasta
   • Heat oven to 375°F (190°C).
   • Bring a large pot of salted water to a boil. Cook the ziti pasta until just al dente, according to package instructions. Drain and set aside.
2. Prepare the Meat Sauce
   • In a large skillet over medium heat, cook the ground beef (or sausage) with the chopped onion until the meat is browned and the onion is soft.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
   • Stir in the marinara sauce and let it simmer for about 5 minutes. Season with salt and pepper to taste.
3. Prepare the Ricotta Mixture
   • In a medium bowl, combine the ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, and the egg. Mix until smooth.
4. Collect the Casserole
   • In a large baking dish, layer half of the cooked ziti, followed by half of the meat sauce.
   • Spread the ricotta mixture over the meat sauce, then top with the remaining pasta and meat sauce.
5. Upper with Cheese
   • Sprinkle 2 cups of shredded mozzarella and 1/4 cup grated Parmesan evenly over the top of the casserole.
6. Bake
   • Cover with aluminium foil and bake in the preheated oven for 20-25 minutes.
   • Remove the foil and bake an additional 10-15 minutes, until the cheese is melted and bubbly.
7. Garnish and Serve
   • Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired, then serve warm.

This Baked Ziti Casserole is a family Favorite, packed with cheesy goodness and savory meat sauce in every bite. Enjoy!

2: - Chicken and Broccoli Alfredo

Here’s a comforting and creamy Chicken and Broccoli Alfredo recipe that’s perfect for a cozy dinner.

Ingredients

• 1 lb (450 g) fettuccine or pasta of choice
• 2 cups broccoli florets
• 1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces
• Salt and pepper, to taste
• 2 tbsp olive oil or butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup whole milk (or use more cream for a richer sauce)
• 1 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped (optional, for garnish)

Instructions

1. Cook the Pasta and Broccoli
   • Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions.
   • Add the broccoli florets in the last 2-3 minutes of cooking. Drain pasta and broccoli, then set aside.
2. Cook the Chicken
   • Season the chicken with salt and pepper.
   • In a large skillet over medium heat, add olive oil or butter and cook the chicken pieces until golden and fully cooked, about 5-6 minutes. Remove from skillet and set aside.
3. Make the Alfredo Sauce
   • In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
   • Pour in the heavy cream and milk, stirring to combine. Let it come to a gentle simmer (do not boil).
   • Add the grated Parmesan cheese and stir until the sauce thickens slightly, about 2-3 minutes. Season with salt and pepper to taste.
4. Combine and Serve
   • Add the cooked chicken, pasta, and broccoli to the skillet with the Alfredo sauce. Toss everything together until evenly coated.
   • Garnish with fresh parsley, if desired, and serve warm.

This Chicken and Broccoli Alfredo is creamy, cheesy, and packed with protein and vegetables. It’s perfect for weeknight dinners or special occasions. Enjoy!

3: - Smoked Salmon Alfredo

Here’s a deliciously creamy Smoked Salmon Alfredo recipe that brings together the rich flavors of smoked salmon with a classic Alfredo sauce:

Elements

• 1 lb (450 g) fettuccine or pasta of choice
• 1 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup whole milk (optional, for a lighter sauce)
• 3/4 cup grated Parmesan cheese
• 4 oz (113 g) smoked salmon, cut into strips
• Zest of 1 lemon
• 2 tbsp fresh parsley, chopped (for garnish)
• Salt and pepper, to taste

Instructions

1. Cook the Pasta
   • Bring a big pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Prepare the Alfredo Sauce
   • In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
   • Pour in the heavy cream and milk (if using) and bring to a gentle simmer (do not boil).
   • Add the grated Parmesan cheese and stir until the sauce thickens slightly, about 2-3 minutes. Season with salt and pepper to taste.
3. Add the Smoked Salmon
   • Add the strips of smoked salmon to the sauce, allowing it to warm through. Stir in the lemon zest for a fresh, bright flavour.
4. Combine and Serve
   • Toss the cooked pasta in the sauce until evenly coated.
   • Garnish with fresh parsley and additional Parmesan, if desired, and serve warm.

This Smoked Salmon Alfredo is perfect for a sophisticated yet easy dinner. The smoky, rich flavor of the salmon complements the creamy Alfredo sauce beautifully. Enjoy!

4: - Whole Wheat Pesto (Pasta with Chicken Sausage and Veggies)

Here’s a nutritious and flavourful recipe for Whole Wheat Pesto Pasta with Chicken Sausage and Veggies:

Ingredients

• 1 lb (450 g) whole wheat pasta (penne, rotini, or your choice)
• 2 tbsp olive oil
• 4 chicken sausage links, sliced (mild or spicy, depending on preference)
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, diced
• 1 cup fresh spinach
• 1/2 cup basil pesto (store-bought or homemade)
• Salt and pepper, to taste
• Grated Parmesan cheese, for garnish
• Fresh basil, for garnish (optional)

Instructions

1. Boil (Cook) the Pasta
   • Bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
2. Cook the Chicken Sausage
   • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced chicken sausage and cook until browned, about 5 minutes. Remove sausage from skillet and set aside.
3. Sauteed the Vegetables
   • In the same skillet, add the remaining tablespoon of olive oil. Sauté the cherry tomatoes, zucchini, and red bell pepper until tender, about 3-4 minutes.
   • Add the spinach and cook until just wilted. Season with salt and pepper to taste.
4. Combine Ingredients
   • Add the cooked pasta and sausage back into the skillet with the veggies. Stir in the basil pesto, tossing until everything is evenly coated.
5. Serve
   • Serve warm, garnished with grated Parmesan cheese and fresh basil, if desired.

This Whole Wheat Pesto Pasta with Chicken Sausage and Veggies is a hearty and flavorful dish packed with protein, fibber, and fresh veggies. Perfect for a balanced weeknight dinner!

5: - Creamy Mac N’ Cheese with Chicken and Baby Kale

Here's a comforting recipe for Creamy Mac N’ Cheese with Chicken and Baby Kale. This dish combines the richness of mac and cheese with lean protein and nutrient-packed greens.

Ingredients

• 1 lb (450 g) elbow macaroni or pasta of choice
• 1 lb (450 g) boneless, skinless chicken breast, diced
• Salt and pepper, to taste
• 2 tbsp olive oil or butter
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups milk (whole or 2%)
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cups baby kale, roughly chopped
• 1/2 tsp garlic powder
• 1/4 tsp paprika (optional)
• Fresh parsley or chives, for garnish (optional)

Instructions

1. Cook the Pasta
   • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Cook the Chicken
   • Season the diced chicken with salt and pepper.
   • In a large skillet over medium heat, add olive oil or butter and cook the chicken until golden and fully cooked, about 5-6 minutes. Remove from skillet and set aside.
3. Make the Cheese Sauce
   • In the same skillet, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute until it forms a paste.
   • Slowly whisk in the milk and cream, stirring constantly until the sauce begins to thicken, about 3-5 minutes.
   • Add the cheddar, mozzarella, and Parmesan cheeses, stirring until the cheese is fully melted and the sauce is smooth. Season with garlic powder, paprika (if using), salt, and pepper to taste.
4. Combine the Ingredients
   • Add the cooked pasta, chicken, and baby kale to the cheese sauce, stirring until everything is well coated and the kale begins to wilt.
5. Serve
   • Garnish with fresh parsley or chives, if desired, and serve warm.

This Creamy Mac N’ Cheese with Chicken and Baby Kale is a hearty, creamy meal that combines cheesy comfort with the nutritional boost of lean chicken and baby kale.