This is a stovetop pasta casserole made with ground chicken, whole grain pasta, yellow beans, cherry tomatoes, and low-fat mozzarella — all cooked and finished in a single pan. At 286 calories per serving, it’s a genuinely filling weeknight meal that doesn’t require turning on the oven. Two servings, one pan, about 45 minutes total.
What makes this version work
Two things matter here. First, the order of assembly: the pasta, beans, tomatoes, and cheese go into the pan after the heat is off from browning the chicken, then the pan is covered and brought back to a gentle simmer. This stops the chicken from overcooking while the cheese melts slowly into the other ingredients rather than seizing up. Second, using low-fat mozzarella instead of full-fat actually works in your favor on the stovetop — it releases less oil as it melts, so the finished dish stays cohesive rather than greasy. Make sure your ground chicken hits 165°F (74°C) before you move on; a quick-read thermometer takes the guesswork out of it.
Troubleshooting
- Pasta sticking to the pan during the simmer: The pasta absorbs moisture fast once the lid goes on. If you notice it catching, add a tablespoon or two of water around the edge of the pan before replacing the lid — don’t stir, just let the steam do the work.
- Watery bottom layer: Cherry tomatoes release juice as they heat. If the casserole looks soupy after 10 minutes, remove the lid for the last 5 minutes of simmering to let excess liquid evaporate.
- Cheese clumping instead of melting evenly: Grate the mozzarella yourself rather than using pre-shredded — the anti-caking coating on bagged shredded cheese interferes with smooth melting on the stovetop.
- Ground chicken staying pale and bland: Let it sit undisturbed in the pan for 90 seconds before breaking it up. That brief contact with the hot surface builds a little color and flavor that stirring constantly prevents.
- Yellow beans turning mushy: Fresh beans need only 3–4 minutes of steaming — pull them while they still have some snap. They’ll soften further during the 15-minute covered simmer, so starting them firm is the right call.
Leftovers and meal prep
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in the same pan over low heat with a splash of water to loosen the pasta, covered, for about 5 minutes — the microwave works too but tends to dry out the chicken. This dish doesn’t freeze well; the pasta goes soft and the mozzarella turns grainy after thawing. For meal prep, you can brown the ground chicken with the onion and garlic up to 2 days ahead and refrigerate it separately; the final assembly and simmer still only takes about 20 minutes. Skip the fresh basil garnish on the batch you’re storing — not worth the extra dish, and dried basil stirred in during cooking holds up better anyway.
Perfect Low-Calorie No-Bake Pasta Casserole
Ingredients
- 80 grams pasta - whole grain
- 200 grams yellow beans
100 grams cherry tomatoes
100 grams mozzarella cheese - low-fat
100 grams ground chicken (minced chicken)
½ medium yellow onion
2 cloves garlic
1 teaspoon olive oil
1 teablespoon basil
1 pinch salt
1 pinch ground black pepper
Instructions
- Cook pasta per package instruction. Steam yellow beans for few minutes – You don’t have to do it when you use frozen beans. In a pan, heat a teaspoon of oil and fry cubed onion and garlic stirring all the time.
- Add the ground chicken and cook for few minutes. Turn off heat.
- Arrange pasta, yellow beans and peeled tomatoes in a pan, add grated mozzarella cheese and herbs, salt and pepper. Mix all ingredients, cover the pan and turn on the heat. Let the casserole simmer for 15 minutes until cheese melts.
Nutrition
FAQ
Can I use ground turkey instead of ground chicken?
Yes — ground turkey works as a direct swap in the same quantity. It has a similar fat content and the same safe internal temperature requirement of 165°F (74°C), so nothing else in the method changes.
Can I use regular white pasta instead of whole grain?
You can, but reduce the simmer time by 3–4 minutes since white pasta softens faster. Watch it closely under the lid — overcooked white pasta in a covered pan turns mushy quickly.
What can I substitute for yellow beans?
Green beans work exactly the same way, fresh or frozen. Frozen green beans don’t need steaming first — just add them straight to the pan with the other vegetables.
The recipe serves 2 — how do I scale it up for 4 people?
Double all ingredients and use a large, wide skillet or sauté pan so everything fits in a roughly even layer. A deeper, narrower pot will trap too much steam and make the bottom layer soggy.
How do I know the ground chicken is fully cooked before adding the other ingredients?
Use an instant-read thermometer and check the thickest cluster of meat — it needs to read 165°F (74°C). If you don’t have a thermometer, make sure there is no pink remaining and the juices run clear before you turn off the heat.
More mince recipes to try
- Creamy Beef Spinach Pasta
- Chicken Macadamia Sausage Rolls
- Savory Pork Noodle Stir-Fry
- Hearty Beef Cauliflower Bake
