Description
A comforting and easy pasta dish featuring shredded rotisserie chicken, marinara sauce, and creamy cheeses, perfect for busy weeknights.
Ingredients
Scale
- 1 rotisserie chicken, shredded
- 12 oz. pasta (penne or fusilli)
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil (optional, for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Mix the cheese: In a medium bowl, combine the ricotta cheese, half of the mozzarella, Italian seasoning, garlic powder, salt, and pepper. Mix until well blended.
- Combine ingredients: In a large bowl, combine the shredded rotisserie chicken with the cooked pasta. Pour in the marinara sauce and gently toss until everything is coated.
- Layer it up: Spread half of the chicken and pasta mixture into a 9×13 baking dish. Dollop half of the ricotta cheese mixture on top.
- Repeat the layers: Add the remaining pasta and chicken and top with the remaining ricotta mixture. Finish by sprinkling the rest of the mozzarella and all of the Parmesan cheese on top.
- Bake to perfection: Preheat your oven to 375°F (190°C) and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Garnish and serve: Remove from the oven and let it cool for a few minutes. Top with fresh basil for a vibrant finish. Serve warm.
Notes
This dish can be made ahead of time and stored in the fridge until ready to bake. It’s customizable with different veggies and cheeses.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg