13 Low Calorie Casserole Recipes to Keep Your Weeknights Light

Low calorie casserole recipes succeed when a light sauce keeps lean protein and vegetables tender while a short bake pulls everything together. You get the cozy texture without heavy cream or piles of cheese, and the supporting ingredients carry real flavor with fewer calories. The versions below take that foundation in genuinely different directions, from classic chicken and rice to a zippy Mexican street corn bake.

Start with the Classic Chicken Broccoli Rice Casserole if you want a familiar weeknight dinner. Go with the Spicy Shrimp Cauliflower Grits Casserole when you want heat, the Caprese Chicken Pasta Casserole for bright tomato and basil, and the Broccoli Cheddar Egg Casserole if breakfast is your plan.

Which Low Calorie Casserole Should You Make?

Classic Chicken Broccoli Rice Casserole

This is the one to make when you want a familiar creamy bake without the usual heavy canned soup. Brown rice and Greek yogurt keep it filling, and a quick stovetop sauce means the chicken stays tender.

Ingredients (makes 6 servings)

• Cooked brown rice: 300 g (2 cups)
• Boneless skinless chicken breast, cut into bite-size pieces: 450 g (1 lb)
• Broccoli florets, cut small: 400 g (about 5 cups)
• Low fat milk: 240 ml (1 cup)
• Plain Greek yogurt: 170 g (3/4 cup)
• Sharp cheddar, shredded: 80 g (3/4 cup)
• Dijon mustard: 1 tbsp
• Garlic powder: 1 tsp
• Vegetable oil: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 200C (400F) and coat a 23 x 33 cm (9 x 13 inch) baking dish with a little of the vegetable oil. Toss the 450 g (1 lb) chicken pieces with the 1 tsp garlic powder, salt, and pepper, then spread them in the dish and bake for 12 minutes while you start the sauce.

Step 2: In a large pan, warm the remaining oil over medium heat, add the 300 g (2 cups) rice and 400 g broccoli, and cook for 3 minutes, just until the broccoli turns bright green. You want to hear a gentle sizzle, not a hard fry.

Step 3: Whisk the 240 ml (1 cup) milk, 170 g (3/4 cup) Greek yogurt, and 1 tbsp Dijon mustard in a bowl, then pour it over the rice mixture. Stir in half the cheddar and remove the pan from the heat; you will see the sauce thicken slightly as it hits the warm rice.

Step 4: When the chicken has baked for 12 minutes, pull it from the oven and fold it into the rice and broccoli in your pan. Scrape everything back into the baking dish, sprinkle on the remaining cheddar, and bake uncovered for 15 to 18 minutes, until you see a lightly browned top and bubbling edges.

Step 5: Let the casserole stand for 5 minutes, then serve it hot with a spoon, making sure you get some of the golden top in each portion.

Spicy Shrimp Cauliflower Grits Casserole

This one swaps grits for cauliflower rice and leans on smoked paprika, cayenne, and a little sharp cheddar for a low calorie shrimp bake with real heat. It comes together quickly and bakes in under half an hour.

Ingredients (makes 4 servings)

• Raw shrimp, peeled and deveined: 450 g (1 lb)
• Cauliflower rice: 500 g (4 cups)
• Red bell pepper and yellow onion, finely diced: 1 medium and 1 small
• Garlic, minced: 3 cloves
• Low fat milk: 120 ml (1/2 cup)
• Cornstarch: 1 tbsp
• Sharp cheddar, shredded: 60 g (1/2 cup)
• Smoked paprika and cayenne pepper: 1 tsp and 1/4 tsp
• Vegetable oil: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Set your oven to 220C (425F) and warm the vegetable oil in a large ovenproof pan over medium-high heat. Add the 1 diced bell pepper and onion to the pan and cook for 4 minutes, until you see the edges start to soften.

Step 2: Toss the 450 g (1 lb) shrimp with 1 tsp smoked paprika, 1/4 tsp cayenne, salt, and pepper in a bowl, then add them to the hot pan. Sear for 2 minutes, turning once, just until the shrimp turn pink around the edges; you do not want them cooked through yet.

Step 3: As soon as the shrimp are pink, stir the 500 g (4 cups) cauliflower rice and minced garlic into the pan and let it cook for 2 minutes, until you hear the moisture sizzle away. Whisk the 1 tbsp cornstarch into the 120 ml (1/2 cup) milk, then pour that over the mixture and stir as it thickens.

Step 4: Fold in half the 60 g (1/2 cup) cheddar, smooth the top, and scatter the rest over the pan. You want the cauliflower rice to feel just tender before it goes into the oven. Slide the pan into the oven and bake for 12 to 14 minutes, until the top is browned and the edges bubble.

Step 5: Let the pan sit for 3 minutes so the sauce settles. You can serve the casserole hot, spooning some of the crispy top onto each plate.

Turkey Enchilada Quinoa Casserole

This version skips tortillas and uses quinoa as the base, so you still get that enchilada sauce flavor with a big protein and fiber boost. It makes a solid batch for lunches.

Ingredients (makes 8 servings)

• Lean ground turkey: 680 g (1.5 lb)
• Cooked quinoa: 480 g (3 cups)
• Black beans, drained and rinsed: 1 can (400 g / 1 3/4 cups)
• Frozen corn kernels: 150 g (1 cup)
• Red enchilada sauce: 480 ml (2 cups)
• Diced tomatoes with green chiles: 1 can (283 g / 1 cup)
• Shredded low moisture mozzarella: 120 g (1 cup)
• Cumin and chili powder: 2 tsp and 1 tsp
• Vegetable oil: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Warm your oven to 190C (375F) and coat a 23 x 33 cm (9 x 13 inch) baking dish with a little oil. Brown the 680 g (1.5 lb) ground turkey in a large skillet over medium-high heat for 7 to 8 minutes, breaking it up with a spoon until you no longer see pink.

Step 2: Stir the 2 tsp cumin, 1 tsp chili powder, and salt and pepper into the browned turkey. You will notice the kitchen start to smell warm and toasty within seconds, then add the 400 g black beans, 150 g corn, and 283 g diced tomatoes with green chiles. Pour in 240 ml (1 cup) of the enchilada sauce and let it simmer for 3 minutes so the flavors can absorb.

Step 3: In a large bowl, toss the 480 g (3 cups) cooked quinoa with the meat mixture and half the mozzarella. You want the quinoa coated in sauce, not swimming in it, so fold gently.

Step 4: Spread half the remaining enchilada sauce in the baking dish, add the turkey quinoa mixture, then top with the rest of the sauce and the remaining mozzarella. Cover with foil and bake for 25 minutes, until you see the edges bubbling.

Step 5: Remove the foil and bake 5 more minutes to brown the top. Let the casserole rest for 10 minutes, then serve it hot with a spoon and maybe a dollop of plain yogurt if you like extra coolness.

Baked Eggplant Parmesan Casserole

All the comfort of eggplant parm with a lighter hand, this one roasts the eggplant instead of frying it. Ricotta and a little mozzarella keep the layers creamy while the tomato sauce does the heavy lifting.

Ingredients (makes 6 servings)

• Eggplant, cut into 1 cm rounds: 2 medium (about 900 g / 2 lb)
• Marinara sauce: 720 ml (3 cups)
• Part skim ricotta cheese: 250 g (1 cup)
• Shredded low moisture mozzarella: 120 g (1 cup)
• Grated Parmesan: 30 g (1/3 cup)
• Egg: 1 large
• Panko breadcrumbs: 40 g (1/2 cup)
• Garlic powder and dried oregano: 1 tsp each
• Olive oil spray or vegetable oil: for coating
• Salt and black pepper: to taste

Instructions

Step 1: Set your oven to 220C (425F) and line two baking sheets with parchment. Arrange the 900 g (2 lb) eggplant rounds in a single layer, spray or brush both sides lightly with oil, and season with salt and pepper. Roast for 20 minutes, flipping once, until you see the edges turn deep brown.

Step 2: While the eggplant roasts, stir together the 250 g (1 cup) ricotta, the egg, 1 tsp garlic powder, 1 tsp oregano, and 2 tbsp of the Parmesan in a bowl. You want it thick enough to spread, so give it a good mix.

Step 3: Reduce your oven to 190C (375F). Spread 240 ml (1 cup) marinara in the bottom of a 23 x 33 cm (9 x 13 inch) baking dish, then layer half the roasted eggplant, half the ricotta mixture, and half the remaining marinara. Repeat the layers and finish with the 120 g (1 cup) mozzarella and panko. You will need to press the layers down gently as you build them.

Step 4: Combine the rest of the Parmesan with the 40 g (1/2 cup) panko in a small bowl, then scatter that over the top. Bake, uncovered, for 25 to 30 minutes, until the top is deeply golden and you hear the sauce bubbling at the sides.

Step 5: Let the casserole rest for 10 minutes before you slice it. Serve the squares hot, spooning extra marinara over each plate if you like a saucier bite.

Butternut Squash Kale Bean Casserole

This vegetarian bake leans on sweet butternut squash, creamy white beans, and a light Parmesan sauce. It is a full dinner without meat, and the kale wilts into the creamy base as it bakes.

Ingredients (makes 4 servings)

• Butternut squash, peeled and cubed: 900 g (6 cups)
• Cannellini beans, drained and rinsed: 2 cans (400 g each / 3 cups)
• Kale, stems removed and chopped: 200 g (about 8 cups)
• Vegetable stock and low fat milk: 240 ml (1 cup) each
• Cornstarch: 2 tbsp
• Parmesan, grated: 50 g (1/2 cup)
• Shallot and garlic, minced: 1 large shallot and 3 cloves
• Fresh thyme leaves: 1 tbsp
• Olive oil: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 200C (400F). Toss the 900 g (6 cups) butternut squash with 1 tbsp olive oil, salt, and pepper on a large baking sheet, then roast for 25 minutes. You’ll know it’s ready when a fork slides through with only a little resistance.

Step 2: Warm a large pan over medium heat and cook the large shallot and 3 garlic cloves in a small splash of water or stock for 3 minutes, until you smell them. Whisk 2 tbsp cornstarch into the 240 ml (1 cup) milk, then pour in the 240 ml (1 cup) vegetable stock and bring to a simmer while you whisk.

Step 3: Stir the 50 g (1/2 cup) Parmesan and 1 tbsp fresh thyme into the sauce, then add the 200 g kale in two handfuls, letting each wilt before you add the next. The kale will turn deep green and shrink down to almost half its volume.

Step 4: Fold the roasted squash and 3 cups cannellini beans into the kale mixture, then scrape everything into a 23 x 33 cm (9 x 13 inch) baking dish. You can add a little more stock if the mixture looks dry before it goes in the oven.

Step 5: Bake uncovered for 20 to 25 minutes, until you see creamy edges and a light brown top. Serve the casserole hot, spooning it into bowls and letting each person add extra Parmesan if they like.

Tuna Noodle Pea Casserole

A lightened take on the classic pantry casserole, this one uses a from-scratch mushroom sauce and whole wheat noodles. It still feels nostalgic but leaves out the canned soup and extra butter.

Ingredients (makes 5 servings)

• Whole wheat egg noodles: 225 g (8 oz)
• Canned tuna in water, drained: 2 cans (142 g each)
• Frozen peas: 200 g (1 1/2 cups)
• Cremini mushrooms, sliced: 250 g (3 cups)
• Low fat milk and vegetable stock: 360 ml (1 1/2 cups) and 240 ml (1 cup)
• Cornstarch: 3 tbsp
• Greek yogurt and Dijon mustard: 170 g (3/4 cup) and 1 tsp
• Sharp cheddar, shredded: 60 g (1/2 cup)
• Vegetable oil: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Boil the 225 g (8 oz) egg noodles in salted water for 7 minutes, then drain them and set aside. You want them just shy of tender because they will finish in the oven.

Step 2: Warm the 1 tbsp vegetable oil in a large pot over medium-high heat, then add the 250 g (3 cups) sliced mushrooms. Cook for 6 to 8 minutes, stirring only a few times, until you get deep brown edges and the pan looks dry.

Step 3: Whisk 3 tbsp cornstarch into the 360 ml (1 1/2 cups) milk, then stir in the 240 ml (1 cup) vegetable stock. Pour that over the mushrooms and bring to a simmer, whisking until you see the sauce coat the back of a spoon.

Step 4: Take the pot off the heat and stir in the 170 g (3/4 cup) Greek yogurt, 1 tsp Dijon, and half the cheddar until smooth. Fold in the drained tuna, 200 g (1 1/2 cups) peas, and cooked noodles, then taste and add salt and pepper. You may need a little more stock if the mixture feels too thick.

Step 5: Scrape everything into a 23 x 33 cm (9 x 13 inch) baking dish, scatter on the rest of the cheddar, and bake at 190C (375F) for 15 to 18 minutes, until the top is golden and you see the edges bubbling. Serve it hot right from the dish.

Chicken Taco Zucchini Casserole

This one turns taco night into a low calorie bake by using shredded zucchini in place of most of the rice. The cheese stays light while cumin and chili powder bring the taco flavor.

Ingredients (makes 6 servings)

• Lean ground chicken: 680 g (1.5 lb)
• Zucchini, shredded and squeezed dry: 600 g (4 cups)
• Black beans, drained and rinsed: 1 can (400 g / 1 3/4 cups)
• Corn kernels: 150 g (1 cup)
• Tomato sauce: 360 ml (1 1/2 cups)
• Taco seasoning: 3 tbsp
• Shredded Mexican blend cheese, reduced fat: 100 g (3/4 cup)
• Green bell pepper and yellow onion, diced: 1 medium and 1 small
• Vegetable oil: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Set your oven to 200C (400F) and warm the oil in a large skillet over medium-high heat. Add the 680 g (1.5 lb) ground chicken, the diced bell pepper, and diced onion, and cook for 7 minutes, breaking the meat apart until you see no pink left.

Step 2: Stir in 3 tbsp taco seasoning and 360 ml (1 1/2 cups) tomato sauce, then bring the mixture to a gentle simmer for 5 minutes. You will notice the sauce darkening and smelling warm as it thickens around the meat.

Step 3: Fold the 600 g (4 cups) shredded zucchini, black beans, and corn into the skillet, then turn off the heat. You want the zucchini to soften just slightly from the residual heat, not go mushy.

Step 4: Scrape half the mixture into a 23 x 33 cm (9 x 13 inch) baking dish, sprinkle with half the cheese, then add the rest and finish with the remaining cheese. Bake for 20 minutes, until the top is melted and you see the edges bubbling.

Step 5: Let the casserole rest for 5 minutes, then serve it hot with fresh cilantro or a spoonful of salsa if you have some on hand.

Lemon Herb Salmon Orzo Casserole

This one is brighter than most casseroles, with lemon zest and fresh dill cutting through the richness of the salmon. Orzo cooks right in the pan, so you only dirty one dish.

Ingredients (makes 4 servings)

• Skinless salmon fillets, cut into large chunks: 450 g (1 lb)
• Orzo pasta: 225 g (1 1/4 cups)
• Asparagus, cut into 2 cm pieces: 300 g (2 cups)
• Vegetable stock and low fat milk: 480 ml (2 cups) and 120 ml (1/2 cup)
• Lemon, zest and juice: 1 large
• Garlic and fresh dill, minced: 3 cloves and 3 tbsp
• Low fat cream cheese, softened: 80 g (1/3 cup)
• Parmesan, grated: 30 g (1/3 cup)
• Olive oil: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 200C (400F). Warm the olive oil in a large ovenproof skillet over medium heat, then add the 3 cloves minced garlic and cook for 30 seconds until you can smell it.

Step 2: Stir in 225 g (1 1/4 cups) orzo and toast it for 1 minute, then pour in the 480 ml (2 cups) stock and 120 ml (1/2 cup) milk. You want to bring the liquid to a strong simmer, then reduce the heat and cook for 8 minutes, stirring once or twice.

Step 3: Fold the 300 g (2 cups) asparagus into the orzo, then tuck the 450 g (1 lb) salmon chunks into the pan. Cover with a lid or foil and bake for 12 minutes, until you see the salmon turn opaque at the edges.

Step 4: Remove the pan from the oven and stir in the 80 g (1/3 cup) cream cheese, lemon zest and juice, and the 30 g (1/3 cup) Parmesan until the sauce turns creamy. You will see the orzo release a little starch and thicken everything.

Step 5: Scatter the 3 tbsp fresh dill over the top and let the casserole sit for 3 minutes. You can serve it hot, spooning the creamy orzo and salmon into wide bowls and making sure each portion gets some asparagus and dill.

Ground Turkey Sweet Potato Chili Casserole

Part chili, part casserole, this one uses cubed sweet potatoes as the starch and keeps the cheese minimal. It is a hearty cold weather dinner that still comes in low in calories.

Ingredients (makes 8 servings)

• Lean ground turkey: 680 g (1.5 lb)
• Sweet potatoes, peeled and cut into 2 cm cubes: 900 g (6 cups)
• Black beans, drained and rinsed: 1 can (400 g / 1 3/4 cups)
• Crushed tomatoes: 480 ml (2 cups)
• Vegetable stock: 240 ml (1 cup)
• Onion and garlic, diced and minced: 1 medium and 4 cloves
• Chili powder, cumin, and smoked paprika: 2 tbsp, 1 tbsp, and 1 tsp
• Reduced fat cheddar, shredded: 80 g (3/4 cup)
• Vegetable oil: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Warm your oven to 200C (400F). Toss the 900 g (6 cups) sweet potato cubes with 1 tbsp vegetable oil, salt, and pepper on a baking sheet, then roast for 20 minutes, until you can pierce them easily with a fork.

Step 2: Brown the 680 g (1.5 lb) ground turkey in a large pot over medium-high heat, breaking it up for about 6 minutes, until you no longer see pink. Add the diced onion and minced garlic and cook 3 minutes more to soften them.

Step 3: Stir in the 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, and then the 480 ml (2 cups) crushed tomatoes and 240 ml (1 cup) stock. You want the sauce to bubble gently for 5 minutes so the spices open up.

Step 4: Fold in the roasted sweet potatoes and black beans, then transfer everything to a 23 x 33 cm (9 x 13 inch) baking dish. Sprinkle the 80 g (3/4 cup) cheddar over the top and bake for 20 minutes, until the top is browned and you see the chili sauce bubbling at the edges.

Step 5: Let the casserole stand for 10 minutes before you serve it. Spoon it into bowls and top with a little plain yogurt or sliced green onion if you want a cool contrast.

Broccoli Cheddar Egg Casserole

This is a breakfast or brunch casserole that keeps calories in check with mostly egg whites and a sharp cheddar top. It reheats well, so you can bake it on Sunday and eat it all week.

Ingredients (makes 6 servings)

• Eggs: 6 large
• Egg whites: 240 ml (1 cup)
• Broccoli florets, chopped small: 500 g (5 cups)
• Red bell pepper and yellow onion, diced: 1 medium and 1 small
• Reduced fat sharp cheddar, shredded: 80 g (3/4 cup)
• Low fat cottage cheese: 200 g (3/4 cup)
• Whole wheat bread, torn into small pieces: 2 slices (about 70 g)
• Garlic powder: 1 tsp
• Olive oil or cooking spray: for greasing
• Salt and black pepper: to taste

Instructions

Step 1: Set your oven to 180C (350F) and coat a 20 x 20 cm (8 x 8 inch) baking dish with cooking spray or a thin layer of oil. Heat a wide pan over medium heat, then cook the diced bell pepper and onion for 3 minutes until you see them soften.

Step 2: Add the 500 g (5 cups) broccoli and 2 tbsp water to the pan, cover it, and let the broccoli steam for 3 minutes. You want the broccoli bright green but still firm, not fully soft.

Step 3: In a large bowl, whisk the 6 eggs, 240 ml (1 cup) egg whites, 200 g (3/4 cup) cottage cheese, 1 tsp garlic powder, salt, and pepper until smooth. You’ll need to whisk until the cottage cheese breaks down into small curds, then fold in the broccoli mixture, the torn whole wheat bread, and half the cheddar.

Step 4: Pour the mixture into your prepared baking dish and scatter the remaining cheddar on top. Bake for 30 to 35 minutes, until the centre is set and you see a light golden top. A thin knife inserted in the middle should come out clean.

Step 5: Let the casserole cool for 5 minutes so it slices cleanly. Serve the squares warm, and you can keep the leftovers in the fridge for up to 3 days.

Mexican Street Corn Chicken Casserole

All the smoky, tangy flavor of Mexican street corn in a low calorie chicken bake. Corn, lime, and a light sprinkle of cheese do the work, while the chicken stays lean.

Ingredients (makes 5 servings)

• Boneless skinless chicken breast, cubed: 680 g (1.5 lb)
• Frozen corn kernels, thawed: 400 g (3 cups)
• Black beans, drained and rinsed: 1 can (400 g / 1 3/4 cups)
• Red bell pepper and jalapeño, diced and minced: 1 medium and 1 small
• Greek yogurt and light mayonnaise: 170 g (3/4 cup) and 60 g (1/4 cup)
• Cotija cheese, crumbled: 45 g (1/2 cup)
• Lime, juice and zest: 2 limes
• Chili powder and cumin: 1 tbsp and 1 tsp
• Vegetable oil and garlic, minced: 1 tbsp and 3 cloves
• Salt and black pepper: to taste

Instructions

Step 1: Set your oven to 200C (400F). Warm the 1 tbsp oil in a large skillet over medium-high heat, then add the 680 g (1.5 lb) chicken and cook for 6 minutes, until you see the outside turn white but the centre is still slightly pink.

Step 2: Stir the 3 minced garlic cloves, 1 tbsp chili powder, and 1 tsp cumin into the chicken and toast for 30 seconds. The aroma of chili will rise as you add the vegetables.

Step 3: Add the diced red bell pepper and minced jalapeño, the 400 g (3 cups) corn, and black beans to the pan. Cook for 4 minutes, until the peppers soften and you see a few brown spots on the corn.

Step 4: Take the pan off the heat and stir in the 170 g (3/4 cup) Greek yogurt, 60 g (1/4 cup) light mayonnaise, and the juice and zest of 2 limes. Scrape everything into a 23 x 33 cm (9 x 13 inch) baking dish, sprinkle on the 45 g (1/2 cup) cotija, and bake for 15 minutes until you see the top turn golden.

Step 5: Let the casserole rest for 5 minutes, then serve it hot with extra lime wedges and a shake of chili powder if you want more heat.

Beef Cabbage Unstuffed Casserole

This one takes the filling of stuffed cabbage and turns it into a low calorie bake that skips the rolling. Lean ground beef, cabbage, and a light tomato sauce cook together until the cabbage is tender and sweet.

Ingredients (makes 6 servings)

• Lean ground beef: 680 g (1.5 lb)
• Green cabbage, chopped into 3 cm pieces: 1 small head (about 900 g / 2 lb)
• Brown rice, cooked: 400 g (2 cups)
• Crushed tomatoes: 480 ml (2 cups)
• Beef stock: 120 ml (1/2 cup)
• Onion, carrot, and garlic, diced and minced: 1 medium, 1 large, and 3 cloves
• Dried dill and paprika: 1 tbsp and 1 tsp
• Balsamic vinegar: 1 tbsp
• Vegetable oil: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Warm your oven to 190C (375F). Heat the 1 tbsp vegetable oil in a large pot over medium-high heat, then add the 680 g (1.5 lb) ground beef and cook for 8 minutes, breaking it up until you no longer see pink and the edges start to brown.

Step 2: Add the diced onion, carrot, and garlic to the pot and cook 4 minutes, until the carrot begins to soften and you can smell the garlic. Pour in the 120 ml (1/2 cup) beef stock and scrape up any browned bits from the bottom.

Step 3: Stir in the 480 ml (2 cups) crushed tomatoes, 1 tbsp balsamic vinegar, 1 tbsp dill, 1 tsp paprika, salt, and pepper. You want to bring the sauce to a gentle simmer and cook for 5 minutes so the flavors come together.

Step 4: Fold in the 900 g (2 lb) cabbage and 400 g (2 cups) brown rice, then transfer everything to a deep 23 x 33 cm (9 x 13 inch) baking dish. Cover with foil and bake for 35 minutes, until the cabbage is tender and you can pierce it with a fork.

Step 5: Remove the foil and bake 10 more minutes to let the top dry slightly. Serve the casserole hot, spooning it into bowls and offering a little extra balsamic on the side if you like a brighter bite.

Caprese Chicken Pasta Casserole

This one keeps the flavors light and fresh, with cherry tomatoes, basil, and mozzarella in a tomato sauce that avoids heavy cream. It is one of the easiest in the list because the pasta bakes right in the dish.

Ingredients (makes 5 servings)

• Boneless skinless chicken breast, cubed: 680 g (1.5 lb)
• Penne pasta: 225 g (2 1/4 cups)
• Cherry tomatoes, halved: 300 g (2 cups)
• Low moisture mozzarella, shredded: 100 g (3/4 cup)
• Fresh basil leaves, torn: 20 g (about 1 cup)
• Crushed tomatoes and vegetable stock: 480 ml (2 cups) and 360 ml (1 1/2 cups)
• Balsamic vinegar: 2 tbsp
• Garlic and dried oregano: 4 cloves and 1 tsp
• Olive oil: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Warm your oven to 200C (400F) and grease a 23 x 33 cm (9 x 13 inch) baking dish with 1 tbsp olive oil. Place the 225 g (2 1/4 cups) penne, 680 g (1.5 lb) chicken, and 300 g (2 cups) cherry tomatoes in the dish, then scatter the 4 cloves minced garlic and 1 tsp oregano over the top.

Step 2: Pour the 480 ml (2 cups) crushed tomatoes and 360 ml (1 1/2 cups) stock over the mixture, add 2 tbsp balsamic vinegar, salt, and pepper, and stir everything together. You want the pasta mostly submerged so it can soften as it bakes.

Step 3: Cover the dish tightly with foil and bake for 30 minutes. Pull it out and stir once halfway through, so you do not get dry pasta on top and uncooked pasta in the centre.

Step 4: Uncover the dish and sprinkle the 100 g (3/4 cup) mozzarella over the top. Bake for 15 more minutes, until the cheese is melted and you see the edges bubbling.

Step 5: Let the casserole rest for 5 minutes, then scatter the torn fresh basil over it. Serve it hot, spooning into bowls and making sure you get a few of those softened cherry tomatoes in every serving.

The one step that matters most is the last ten minutes off the heat. Every casserole in this list sets up as it cools, so don’t slice or spoon too early, or the sauce will run across the plate instead of staying where it belongs.

Pick the one that sounds like your dinner tonight and get it in the oven. Once you smell the edges bubbling, you know it is ready.