Rigatoni Chicken and Cheese Casserole
Indulge in the ultimate comfort food with this Rigatoni Chicken and Cheese Casserole, a hearty baked dish that combines tender rigatoni pasta, juicy shredded chicken, and a trio of gooey cheeses—mozzarella, ricotta, and Parmesan—all smothered in rich marinara sauce. Layered to perfection and seasoned with Italian herbs and garlic, this casserole is baked until bubbly and golden, creating a creamy, cheesy masterpiece. With only 20 minutes of prep time and simple assembly, it’s an ideal weeknight dinner or crowd-pleasing dish for gatherings. Garnished with fresh basil, this warm and satisfying pasta casserole is sure to become a family favorite. Perfect for meal prep, make-ahead dinners, or when you're craving a soul-soothing baked pasta recipe!
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Recipe Information
Ingredients
- 16 ounces Rigatoni pasta
- 3 cups Cooked chicken breast
- 3 cups Marinara sauce
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup Ricotta cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh basil, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the rigatoni pasta until al dente, according to package instructions. Drain and set aside.
In a large mixing bowl, combine the shredded chicken, marinara sauce, garlic powder, Italian seasoning, salt, and black pepper. Mix well.
In another bowl, stir together the ricotta cheese, 1 cup of mozzarella cheese, and half a cup of grated Parmesan cheese. Set aside.
Lightly grease a 9x13-inch baking dish with olive oil. Spread half of the cooked rigatoni evenly over the bottom of the dish.
Pour half of the chicken and marinara mixture over the pasta layer, spreading it evenly.
Dollop half of the ricotta cheese mixture over the sauce and gently spread it. Layer with the remaining rigatoni pasta.
Spread the remaining chicken and marinara mixture over the second pasta layer, followed by the rest of the ricotta cheese mixture.
Sprinkle the top with the remaining 1 cup of shredded mozzarella cheese and the remaining 1/2 cup of grated Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly with golden spots.
Let the casserole cool for 5 minutes before serving. Garnish with freshly chopped basil, if desired, and serve warm.
Nutrition Facts
Calories |
3334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.4 g | 188% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 6693 mg | 291% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 24.0 g | ||
| Protein | 307.1 g | 614% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3672 mg | 282% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
