This Chicken Rigatoni Pasta Bake is a comforting dish, packed with juicy chicken, hearty pasta, and creamy sauce! It’s baked to golden perfection and ready to make any meal special.
You’ll love how easy it is to whip up this bake! I enjoy throwing in some extra cheese on top for that gooey finish—because who can say no to cheese? 😄
Key Ingredients & Substitutions
Rigatoni Pasta: This tube-shaped pasta is great for holding onto the sauce. If you can’t find rigatoni, penne or ziti are excellent substitutes. Just keep an eye on cooking times as they might differ slightly!
Chicken: I love using chicken thighs for their tender, juicy texture. If you’re looking for a lighter option, boneless chicken breasts work well too! Leftover cooked chicken is also a fantastic way to save time.
Mushrooms: They add depth to the bake. If you aren’t a fan, try using spinach or zucchini instead, or you can leave them out entirely for a simpler dish.
Ricotta Cheese: This gives creaminess to the dish. If you want a lighter version, cottage cheese can be a great substitute. You can also skip it altogether if you prefer a less creamy bake.
Marinara Sauce: Feel free to use any jarred sauce you like, or make your own from canned tomatoes. I often use a spicy marinara for an extra kick!
How Do You Ensure the Cheese is Perfectly Melty?
The top layer of cheese is crucial for that delicious, bubbling topping! Here are some tips:
- Use a mix of mozzarella and Parmesan for flavor and texture—mozzarella melts beautifully, while Parmesan adds a nice sharpness.
- Shred your cheese instead of using pre-packaged, as it melts better.
- Don’t cover the baking dish while it’s in the oven; letting the heat circulate helps achieve that golden crust!
- If you love cheese, feel free to add more on top before baking!
Chicken Rigatoni Pasta Bake
Ingredients You’ll Need:
For the Pasta Bake:
- 12 oz rigatoni pasta
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts or thighs, diced or shredded
- 1 small onion, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- Salt and black pepper, to taste
How Much Time Will You Need?
This Chicken Rigatoni Pasta Bake takes about 15 minutes to prepare, plus 25-30 minutes for baking in the oven. Just a little chopping, cooking, and mixing, then you can pop it in the oven and relax while it bakes. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that when your dish is ready, it will bake evenly and get that lovely golden crust!
2. Cook the Rigatoni:
In a large pot, bring salted water to a boil and add the rigatoni pasta. Cook according to the package instructions until it’s al dente (cooked but still firm). Once done, drain the pasta and set it aside while you prepare the rest of the ingredients.
3. Sauté the Chicken:
In a large skillet, heat the olive oil over medium heat. Add the diced chicken, seasoning it with salt, pepper, and Italian seasoning. Cook for about 5-7 minutes until the chicken is browned and fully cooked. Once done, remove the chicken from the skillet and set it aside.
4. Cook the Vegetables:
In the same skillet, add the chopped onion. Sauté for 2-3 minutes until it’s translucent. Then, add the minced garlic and sliced mushrooms. Cook until the mushrooms are tender and lightly browned, stirring occasionally.
5. Combine the Main Ingredients:
Return the cooked chicken to the skillet and pour in the marinara sauce. Stir in the chopped parsley and let the mixture simmer for another 2-3 minutes to meld the flavors. Taste and adjust seasoning if needed with salt and pepper.
6. Mix with the Pasta:
In a large mixing bowl, combine the cooked rigatoni with the chicken and sauce mixture. Add the ricotta cheese and half of the shredded mozzarella cheese, gently stirring until well mixed and coated.
7. Prepare for Baking:
Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella and grated Parmesan cheese evenly over the top, creating a cheesy layer.
8. Bake:
Place the baking dish in the preheated oven and bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
9. Let It Rest:
Once baked, carefully remove the dish from the oven and let it rest for about 5 minutes. This helps it set a little and makes serving easier!
10. Serve and Enjoy:
Garnish with extra parsley before serving. Dish out the Chicken Rigatoni Pasta Bake while it’s hot, and enjoy a warm, hearty meal with your loved ones!
Can I Use Whole Wheat Pasta Instead of Rigatoni?
Absolutely! Whole wheat rigatoni or any whole grain pasta can be a healthier option. Just be aware that cooking times may vary slightly, so check the package instructions for the best results.
What Can I Substitute for Ricotta Cheese?
If you’re looking for a ricotta substitute, cottage cheese works well for a similar texture, or you could use cream cheese for a richer taste. Silken tofu is also a great dairy-free option that blends nicely!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, just pop it in the microwave or warm it in an oven at 350°F (175°C) until heated through.
Can I Make This Dish Ahead of Time?
Yes, you can! Prepare everything up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to bake, just pop it in the oven straight from the fridge, but add a few extra minutes to the baking time.
