Chicken Parmesan Mozzarella Pasta Casserole
Equipment
- Large pot
- 9x13 baking dish
- Mixing bowl
- Oven
Ingredients
- 8 ounces penne pasta
- 2 cups cooked diced chicken
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9x13 baking dish.
- Cook the penne pasta in a large pot of salted boiling water until al dente, then drain and return it to the pot.
- Add the cooked diced chicken, marinara sauce, Italian seasoning, salt, and black pepper to the pasta. Stir until everything is evenly coated.
- Mix in half of the mozzarella cheese and all of the Parmesan cheese until combined.
- Spread the mixture into the prepared baking dish and sprinkle the remaining mozzarella cheese evenly over the top.
- Scatter the panko breadcrumbs over the cheese layer.
- Bake for 20 to 25 minutes until the cheese is melted and the breadcrumbs are lightly golden. Let the casserole rest for 5 minutes before serving.
Notes
Assemble the full dish up to a day ahead, cover it tightly, and refrigerate until you are ready to bake. If the top browns too quickly during baking, loosely tent the dish with foil for the last 10 minutes. Leftovers reheat well in the microwave or oven with a splash of extra marinara to keep the pasta moist.
Course: Main Course
Cuisine: Italian
Equipment: Large pot, 9x13 baking dish, Mixing bowl, Oven
Cuisine: Italian
Equipment: Large pot, 9x13 baking dish, Mixing bowl, Oven