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Chicken Parmesan Rigatoni Casserole
Rachel Kim

Chicken Parmesan Rigatoni Casserole

There is no breaded cutlet hiding under the pasta. Crisp Parmesan crumbs cover the saucy rigatoni instead. That puts crunch where it survives best. Let the pan sit or the first scoop will run.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz rigatoni pasta
  • 3 cups chopped cooked chicken
  • 4 cups marinara sauce
  • 2 cups shredded low-moisture mozzarella cheese
  • 1 cup finely grated Parmesan cheese divided
  • 1 tsp dried oregano
  • 1 cup panko bread crumbs
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder

Method
 

  1. Heat the oven to 375°F, grease a 9-by-13-inch baking dish and boil the rigatoni 2 minutes short of tender.
  2. Fold the drained pasta with the cooked chicken, marinara, mozzarella, 1/2 cup Parmesan and oregano.
  3. Spread the mixture in the baking dish and cover it loosely with foil.
  4. Bake for 18 minutes while you mix the panko, olive oil, garlic powder and remaining Parmesan.
  5. Remove the foil, scatter the crumbs on top and bake until browned and bubbling, 10 to 12 minutes.
  6. Rest the casserole for 10 minutes before serving.