Description
A creamy and cheesy casserole packed with protein, perfect for busy weeknights or meal prep.
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup marinara sauce (store-bought or homemade)
- 2 cups cooked whole wheat pasta (like penne or rotini)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the cooked shredded chicken, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, marinara sauce, whole wheat pasta, garlic powder, Italian seasoning, salt, and pepper in a large mixing bowl until mixed.
- Transfer the mixture into a lightly greased 9×13 inch baking dish, spreading it out evenly.
- Top with the remaining mozzarella and Parmesan cheese.
- Cover with aluminum foil and bake for about 20 minutes, removing the foil halfway through.
- Bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
- Let sit for about 5 minutes before serving.
Notes
Can use pre-cooked chicken to save time. For a gluten-free version, use gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg