Ingredients
Scale
- 1 tsp dried parsley
- 1 tsp dried oregano
- 8 oz penne (or any short pasta shape)
- 1 1/2 cups tomato sauce
- 1/8 tsp crushed red pepper
- 1 tsp dried basil
- 2 cups shredded chicken (from a rotisserie chicken)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup Italian breadcrumbs
- 1 cup shredded mozzarella
- 2 tbsp grated Parmesan
- cooking spray
Instructions
- Preheat oven to 350°F (175°C). Coat an 8-inch baking dish with cooking spray.
- In a bowl, combine pasta, chicken, tomato sauce, parsley, oregano, basil, salt, black pepper, and red pepper flakes.
- Transfer mixture to the baking dish and spread evenly. Top with remaining tomato sauce.
- Sprinkle mozzarella, Parmesan, and breadcrumbs evenly over the casserole.
- Bake for 25 minutes or until bubbly and golden. Let cool slightly before serving.
Notes
- Use any short pasta you have on hand.
- Adjust red pepper flakes to taste.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg