Chicken Rigatoni Lasagna Casserole
For a twist on classic baked lasagna, try this recipe for Chicken Rigatoni Lasagna Casserole. This pasta casserole recipe is surprisingly easy to make, and you will enjoy making this recipe much more than traditional lasagna. Instead of messing with sheets of pasta and making precise layers in a dish, you can just toss everything together. This cheesy and hearty Italian chicken casserole recipe is a great go-to weeknight dinner that everyone will love. Everyone will want seconds of this Chicken Rigatoni Lasagna Casserole.
Serves6
Cooking Time30 min
Cooking Vessel Size9 x 13 baking dish
Ingredients
- 1 (1-pound) package of rigatoni
- 1 teaspoon each of salt, pepper, onion powder, and garlic powder
- 1 tablespoon oregano
- 1 tablespoon olive oil
- 4 chicken breasts, cubed
- 16 ounces ricotta cheese
- 1/2 cup shredded mozzarella
- 1 jar of your favorite spaghetti sauce
Instructions
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Boil and cook the pasta until al dente, approximately 10 minutes. Drain and set aside.
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In a small bowl, mix together the seasonings.
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Sprinkle the seasoning over the cubed chicken.
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Heat 1 tablespoon of olive oil in a saute pan and cook the chicken until just brown.
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Spray a 9 x 13 inch baking dish with cooking spray.
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In a mixing bowl, combine the ricotta and rigatoni.
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Spread the pasta mixture in the prepared baking dish.
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Next layer the chicken pieces over the pasta.
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Pour the spaghetti sauce over the pasta and use the back of a wooden spoon to smooth the sauce over the pasta.
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Sprinkle the casserole with the mozzarella cheese.
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Cover the dish with foil and bake at 350 degrees F for 30 minutes.
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After 30 minutes, remove the foil and broil for 3 minutes to brown the cheese.
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