Chicken Parmesan Penne Casserole

• 8 oz penne pasta
• 2 cups marinara sauce
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup Italian-seasoned bread crumbs
• 2 boneless, skinless chicken breasts, cooked and cubed
• 1 cup ricotta cheese
• 2 cloves garlic, minced
• 1 egg
• ¼ cup fresh basil, chopped
• ¼ cup fresh parsley, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: red pepper flakes for spice

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook penne according to package directions until al dente; drain.
3. 3 In a bowl, mix ricotta, egg, garlic, basil, and a pinch of salt and pepper.
4. 4 In a greased 9x13 inch baking dish, layer half the pasta, half the marinara sauce, all the ricotta mixture, and chicken.
5. 5 Top with remaining pasta and sauce.
6. 6 Combine mozzarella, Parmesan, and breadcrumbs; sprinkle over the top.
7. 7 Drizzle with olive oil.
8. 8 Bake for 35 minutes, or until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Baking sheet

Variations

• Add sautéed mushrooms or spinach for extra veggies.
• Use ground turkey or beef for a different texture.

Substitutions

• Substitute penne with ziti or rigatoni if preferred.
• Use panko breadcrumbs for a lighter crunch.

Pairings

• Garlic bread
• Caesar salad
• Steamed broccoli

Nutrition

Tips

• For a richer flavor, use homemade marinara sauce.
• Cover with foil for the first 20 minutes of baking to prevent the top from browning too quickly.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warm.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator, then bake covered at 350°F for 30 minutes, uncover, and bake an additional 15 minutes.

Serving Suggestions

• Serve with a side of garlic bread and a crisp green salad.
• Pair with a light white wine like Pinot Grigio.

FAQ