Ingredients
Scale
- 1 pound dry rotini pasta
- 3 cups chopped cooked chicken
- 24 ounces marinara sauce
- 1 teaspoon italian seasoning
- 1½ cups shredded mozzarella cheese
- ½ cup breadcrumbs
- 2 tablespoons unsalted butter
- 2 tablespoons grated parmesan cheese
- chopped fresh parsley
Instructions
- Preheat your oven to 400°F and prepare a 4-quart casserole dish with nonstick spray.
- Cook the rotini pasta according to the package directions until it is just shy of al dente, then drain and cool slightly.
- In a large bowl, combine the cooked pasta, chopped chicken, marinara sauce, and Italian seasoning, mixing well.
- Transfer the pasta mixture into the prepared casserole dish and spread it evenly.
- Sprinkle shredded mozzarella cheese across the top of the dish.
- In a separate bowl, mix breadcrumbs with melted butter until combined.
- Evenly distribute the breadcrumb mixture and grated Parmesan cheese over the casserole.
- Bake for 18-20 minutes or until the breadcrumbs are golden brown and the sauce is bubbling. Garnish with chopped parsley and additional Parmesan cheese before serving.
Notes
For extra flavor, try adding sautéed vegetables to the mixture before baking.
You can substitute the cooked chicken with turkey or even use a meat alternative for a vegetarian dish.
Feel free to experiment with different cheese varieties for a unique twist.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 550
- Sugar: 8g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.