This Chicken Rigatoni Pasta Bake is a warm and hearty dish filled with tender chicken, tasty pasta, and gooey cheese. It’s perfect for dinner or leftovers for lunch!
Kids love it, and let’s be real, adults do too! It’s so easy to make that you can whip it up even on a busy day. Just mix, bake, and enjoy that cheesy goodness!
Key Ingredients & Substitutions
Rigatoni pasta: This pasta’s larger shape holds the sauce well. If you can’t find rigatoni, you can use penne or ziti as both work nicely in bakes.
Cooked chicken: I love using rotisserie chicken for its great flavor and convenience. If you need a vegetarian option, try substituting with sautéed mushrooms or eggplant.
Marinara sauce: While store-bought is easy, homemade marinara can elevate the dish. You can also use Alfredo sauce for a creamier experience, or even a mix of both for something unique!
Cheese: I recommend a combination of mozzarella for melting and Parmesan for flavor. For a bit of tang, consider adding goat cheese or feta instead of ricotta.
How Do I Ensure My Pasta Bake Is Creamy and Delicious?
To achieve a creamy and rich texture in your pasta bake, start by cooking the pasta until it’s just al dente. This means it will finish cooking in the oven without becoming mushy.
- Mix ricotta well with the other ingredients to distribute its creaminess.
- Don’t skimp on cheese! Use a blend for depth of flavor.
- Let the bake rest for a few minutes after it comes out of the oven. This helps it set and makes serving easier.
Chicken Rigatoni Pasta Bake
Ingredients You’ll Need:
- 12 oz rigatoni pasta
- 2 cups cooked chicken breast, diced or shredded
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This scrumptious Chicken Rigatoni Pasta Bake will take about 15 minutes to prepare and around 25 minutes to bake, totaling about 40 minutes from start to finish! It’s a quick and satisfying meal that’s perfect for busy nights!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with olive oil or a nonstick spray to prevent sticking later on.
2. Cook the Pasta:
In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook it according to the package instructions until it’s al dente, which means it should be firm but cooked. Once ready, drain the pasta and set it aside for later.
3. Prepare the Chicken Mixture:
In a skillet over medium heat, drizzle in the olive oil. Add the minced garlic and sauté it for about a minute until it’s fragrant. Next, add in the cooked chicken, dried oregano, dried basil, salt, and pepper. Stir this mixture for a few minutes until it’s heated through and the flavors combine beautifully.
4. Combine All Ingredients:
In a large mixing bowl, combine the cooked rigatoni, chicken mixture, marinara sauce, and ricotta cheese. Stir everything together until the pasta is evenly coated with the sauce and cheese.
5. Assemble the Bake:
Pour the pasta mixture into the greased baking dish, spreading it evenly. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese generously over the top of the pasta.
6. Bake to Perfection:
Place the baking dish in your preheated oven and let it bake for about 20-25 minutes, or until the cheese is bubbly and has turned a lovely golden brown.
7. Let It Rest and Serve:
Once baked, remove the dish from the oven and allow it to rest for about 5 minutes. This resting time makes it easier to serve. Before serving, sprinkle the top with freshly chopped parsley for a touch of freshness and color.
Enjoy your delicious, cheesy Chicken Rigatoni Pasta Bake!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover chicken is perfect for this dish. Just make sure it’s shredded or diced into bite-sized pieces for easy mixing with the pasta.
What Type of Cheese Can I Substitute?
If you don’t have ricotta cheese, you can use cottage cheese or a cream cheese blend for a similar creamy texture. For the mozzarella, Monterey Jack or a blend of Italian cheeses can work well too!
Can I Freeze the Pasta Bake?
Yes, you can freeze the Chicken Rigatoni Pasta Bake before baking. Just cover it tightly with foil or plastic wrap and store for up to 3 months. When ready to bake, thaw in the fridge overnight and then follow the baking instructions.
How Do I Make This Dish Spicier?
If you like a little kick, consider adding red pepper flakes to the chicken mixture or mixing in some diced jalapeños or spicy marinara sauce for extra heat!