Chicken Parmesan Baked Rigatoni is an easy healthy version of baked rigatoni. A baked pasta recipe your entire family will love. Super easy too!
Course Main Course
Cuisine Italian
Keyword Baked Pasta, Baked Rigatoni, rigatoni
Prep Time 10 minutesminutes
Cook Time 8 hourshours
8 hourshours
Total Time 10 minutesminutes
Servings 6people
Calories 359kcal
Ingredients
1lbGround Chicken
20ouncesMarinara Sauce1 regular size jar. These will be 18-20 ounces usually.
1/2cupCarrotFinely Chopped
1/2cupCeleryFinely Chopped
1/2cupOnionFinely Chopped
2tbsp.GarlicMinced
1Parmesan RindThis is the rind of a fresh piece of parm. It can be any size. A couple of inches is plenty.
1/2lb.Rigatoni Noodles or Penne 1/2 of a 16 ounce box
1/2cupParmesan CheeseGrated
1cupPart Skim MozzarellaShredded
Instructions
Chicken Bolognese
Chop the carrot, celery, onion and garlic. Heat a skillet over medium heat and saute the veggies in a little olive oil (2 tbsp) for about 1 minute. Add in the chicken and chop it up using a spatula. Cook the chicken until no longer pink.
Transfer the chicken mixture to a slow cooker. Pour in the marinara sauce. Sink the parmesan rind down into the sauce and allow it to cook on low for 6-8 hours.
Baked Rigatoni
Cook the rigatoni 1 minutes shy of aldente. You don't want to cook it completely through because it will finish cooking in the oven.
I used an 8x11 casserole dish for this. An 11x13 would work just fine. Turn your broiler on. Make sure this is a casserole that's broiler safe.
Remove the parmesan rind from the sauce-discard it. Toss the rigatoni with the sauce and 1/2 cup of mozzarella cheese. Pour it into the casserole and top with the parmesan and remaining 1/2 cup of mozzarella. Broil the top for about 2-3 minutes. Watch it very closely. Broilers vary and you don't want this to burn.
Allow the dish to cool for 15 minutes before serving. Garnish with extra parm and parsley & Enjoy!