Chicken Parmesan Baked Rigatoni
Chicken Parmesan Baked Rigatoni is an easy healthy version of baked rigatoni. A baked pasta recipe your entire family will love. Super easy too!
Servings 4 people
Calories 640kcal
Ingredients
- 1 lb Ground Chicken
- 20 ounces Marinara Sauce 1 regular size jar. These will be 18-20 ounces usually.
- 1/2 cup Carrot Finely Chopped
- 1/2 cup Celery Finely Chopped
- 1/2 cup Onion Finely Chopped
- 2 tbsp. Garlic Minced
- 1 Parmesan Rind This is the rind of a fresh piece of parm. It can be any size. A couple of inches is plenty.
- 1/2 lb. Rigatoni Noodles or Penne 1/2 of a 16 ounce box
- 1/2 cup Parmesan Cheese Grated
- 1 cup Part Skim Mozzarella Shredded
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 7 hours. Ensure the chicken reaches an internal temperature of 160 degrees.
Baked Rigatoni
- Cook the rigatoni just shy of al dente (one less minute than the instructions recommend). 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 2 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!
Nutrition
Serving: 1.5cup | Calories: 640kcal | Carbohydrates: 60g | Protein: 41g | Fat: 26g