This pasta bake starts with uncooked pasta and ends in a cheesy, delicious casserole that everyone will love.
8 ounces penne or fusili pasta, uncooked
3 cups marinara sauce
1 cup chicken broth
1 cup leftover cooked chicken, cubed or sliced
2 cups mozzarella, shredded
1/2 cup fresh bread crumbs
1/4 cup parmesan cheese, finely grated
1/2 teaspoon dried Italian herbs
1 tablespoon butter, melted
For serving: steamed, roasted, or sauteed green veggie of choice
Preheat oven to 400°F. Have a 2- to 3-quart baking dish ready.
In a large mixing bowl, stir together uncooked pasta, marinara sauce, chicken broth, chicken, and 1 cup of the mozzarella. Transfer to the baking dish. Top with the remaining 1 cup of mozzarella cheese. Cover with foil and bake for 30 minutes.
Meanwhile, in a small bowl, combine the bread crumbs, parmesan cheese, dried Italian herbs, and 1 tablespoon melted butter.
Remove the foil and sprinkle the top of the casserole evenly with the breadcrumbs. Bake for another 10 minutes, uncovered, or until golden brown and casserole is bubbly all over.
Let stand for 5-10 minutes before serving.
Gluten-free pasta and bread crumbs can be substituted.
Omit cheese for a non-dairy version and use olive oil instead of butter in the crumb topping.
Recipe by Hello Glow at https://helloglow.co/one-pan-pasta-bake/