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Cheesy Chicken Rigatoni

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A warm and filling pasta bake featuring rigatoni pasta, cooked chicken, marinara, and three kinds of cheese for a quick weeknight meal.

Ingredients

Scale
  • 12 oz rigatoni pasta
  • 2 cups shredded cooked chicken (rotisserie or leftover)
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups marinara sauce
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • Black pepper, to taste
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • Fresh basil, chopped, for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
  2. Cook the rigatoni in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic; cook for 3–4 minutes until softened.
  4. Stir in the shredded chicken, marinara sauce, Italian seasoning, salt, and black pepper. Simmer for 5 minutes.
  5. In a large mixing bowl, combine the cooked rigatoni, ricotta cheese, and half of the mozzarella. Mix until evenly coated.
  6. Pour the warm chicken mixture into the bowl and toss gently until combined.
  7. Transfer to the prepared baking dish, spreading evenly and sprinkling remaining mozzarella and Parmesan on top.
  8. Bake for 25–30 minutes until cheese is melted and golden brown.
  9. Remove from oven and let rest for a few minutes. Garnish with fresh basil and serve warm.

Notes

This dish stores and freezes well. Serve with a simple salad or garlic bread for a satisfying meal.

Nutrition

Keywords: pasta bake, chicken, cheesy, weeknight meal, Italian dishes

Find it online: https://alexandrarecipes.com/chicken-rigatoni/