INGREDIENTS
12 ounces rigatoni pasta
32 ounces marinara sauce
1/2 teaspoon Italian seasoning
3 cups cooked chicken
2 cups shredded mozzarella cheese
1/3 cup shredded Parmesan cheese
Breadcrumb Topping
1/4 cup butter melted
3/4 cup breadcrumbs
1/3 cup shredded Parmesan cheese
1/2 teaspoon Italian seasoning
basil ribbons
INSTRUCTIONS
Preheat oven to 375 degrees. Spray a 9×13 inch baking dish with nonstick spray.
Cook the pasta al dente according to package directions and drain well.
Add the marinara, Italian seasoning, and cooked chicken to the cooked pasta and stir to combine. Layer half of the pasta mixture in the prepared baking dish and top with half of the mozzarella cheese and half of the Parmesan cheese. Add the remaining pasta mixture and the other half of the mozzarella chees and Parmesan cheese.
Cover the dish with foil and bake for 10 minutes.
Meanwhile melt a little butter in a pot over low heat. Remove the pot from the heat and add thebreadcrumbs, Parmesan cheese, and Italian seasoning. Stir to combine. Take the casserole out of the oven. Remove the foil and sprinkle the breadcrumb mixture over the top.
Place the dish back into the oven uncovered and bake for 15 minutes or until the breadcrumb mixture is lightly browned, the cheese is melted, and the casserole is heated through.
Notes
Cook the pasta al dente as you will be baking it again.
Use any cooked chicken. I like to use rotisserie chicken because it is juicy and available at almost every grocery store or warehouse store.
Use your favorite jarred or homemade marinara.
For optimal flavor, use freshly grated Parmesan Cheese.
Nutrition
Calories: 641kcal | Carbohydrates: 61g | Protein: 41g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 110mg | Sodium: 598mg | Potassium: 807mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1265IU | Vitamin C: 11mg | Calcium: 394mg | Iron: 4mg