Marinara Chicken Rigatoni Bake

• 12 oz rigatoni
• 2 cups marinara sauce
• 1 lb boneless, skinless chicken breasts, cubed
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 2 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rigatoni according to package instructions until al dente; drain and set aside.
3. 3 Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, and garlic, sauté until softened.
4. 4 Add cubed chicken, season with salt, pepper, oregano, and red pepper flakes. Cook until chicken is fully cooked through.
5. 5 Stir in marinara sauce and let simmer for 5 minutes.
6. 6 Combine cooked rigatoni and chicken mixture in a greased 9x13 inch baking dish.
7. 7 Top with mozzarella and Parmesan cheese.
8. 8 Bake uncovered for 20-25 minutes, until cheese is bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• 9x13 inch baking dish
• Oven

Variations

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

Substitutions

• Substitute rigatoni with penne or ziti if preferred.
• Use Italian seasoning if you don't have oregano.

Pairings

• A crisp white wine like Pinot Grigio complements the tomato sauce.
• Finish the meal with a slice of tiramisu for dessert.

Nutrition

Tips

• For extra flavor, use homemade marinara sauce.
• Add a handful of fresh basil before baking for a pop of color and freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake until heated through.

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a simple green salad for a complete meal.

FAQ