Dump and bake: Tuscan chicken pasta and cheesy nacho rice recipes for easy one-pan weeknight dinners
Caillin Bursill shares content on Instagram and TikTok under the name Caillincooks. She has recently posted a series of her specialty — “dump and bake” recipes for busy cooks. All you need to do is throw all the ingredients in one oven pan or tray and it all cooks together.
Nacho Rice Dump & Bake
Ingredients
Sign up to The Nightly's newsletters.
Get the first look at the digital newspaper, curated daily stories and breaking headlines delivered to your inbox.
By continuing you agree to our Terms and Privacy Policy.- • 500g x beef mince
- • 1 onion, diced
- • 1 Red capsicum, diced
- • 2 packet taco seasoning
- • 1 cup white long-grain rice (uncooked, rinsed)
- • 600g salsa
- • 500ml beef stock
- Minced garlic, to taste
- Shredded cheese, to taste
To serve:
- Corn chips
- Sour cream
- Avocado
- Pico de Gallo
Method:
- Preheat oven to 200C.
- In a large baking dish, combine onion, capsicum, salsa, stock, mince, taco seasoning, and rice. Mix well, ensuring the rice is fully submerged.
- Cover tightly with foil and bake for 45–50 minutes. Stir, then continue baking until the rice is tender (about 65 minutes total; add a little extra stock or water if needed).
- Remove foil, sprinkle cheese over the top to your liking, and bake uncovered for 10–15 minutes until melted and golden.
- Serve hot with sour cream, avocado, and pico de gallo.
Tuscan Chicken Dump & Bake
Ingredients
- 500g chicken breast or thigh, diced
- 20g @mingleseasoning’s Tuscan Chicken seasoning
- 350g uncooked rigatoni or penne pasta
- 150g sun-dried tomatoes
- 720g chicken stock
- 300g heavy cream
- 75g grated Parmesan
- 30g baby spinach
- 50g of extra Parmesan cheese for topping
Method
- Preheat oven to 180°C fan-forced.
- Add diced chicken to a large baking dish and toss with Mingle Tuscan Chicken Seasoning.
- Add chicken stock, cream, sun-dried tomatoes, 75g Parmesan, minced garlic, and uncooked pasta. Stir well.
- Cover tightly with foil and bake for 40 minutes.
- Remove foil, stir through spinach, top with 50g Parmesan.
- Bake uncovered for 10-15 minutes until pasta is tender and sauce is bubbling.
- Let sit for 5 mins before serving. Top with more Parmesan and basil if you like. Enjoy!
Watch Sunrise from 5.30am weekdays and Weekend Sunrise from 7am Saturday and Sunday or catch up anytime on 7plus.
