Enjoy a comforting family dinner with our Cheesy Chicken & Tomato Pasta Bake. It's a delightful fusion of tender chicken and whole-wheat rotini, topped with an indulgent spread of cheese and breadcrumbs and seasoned with aromatic spices and herbs. Serve alongside a vibrant green salad for an enjoyab...
Preheat the oven to 400 degrees F and lightly grease an 8-inch-square baking dish with nonstick spray.
PASTA
2
Bring a large saucepan of water to a rolling boil, then add the whole-wheat rotini. Cook until al dente, as per the package instructions, then drain.
SAUCE
3
While the rotini is cooking, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sauté them until the onions become translucent.
4
Pour in the unsalted crushed tomatoes, then add the dried basil, dried oregano, salt, and crushed red pepper. Let the mixture simmer for about 5 minutes, until it thickens.
MAIN
5
Add the shredded cooked chicken and the cooked rotini to the skillet, mixing well to combine.
6
Transfer the chicken-and-pasta mixture to the prepared baking dish and spread it out evenly.
TOPPING
7
Sprinkle the shredded mozzarella cheese over the top of the casserole.
8
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, chopped parsley and 1 tablespoon of olive oil. Sprinkle this breadcrumb mixture evenly over the mozzarella.
BAKE
9
Bake in the preheated oven for around 20-25 minutes, until the casserole is hot and bubbly and the topping is golden brown.