If trying to think of something for dinner here’s an easy pasta recipe I found! Click the recipe or picture to go to the original post.
Chicken & Tomato No-Boil Pasta Bake
SERVES: 4
INGREDIENTS
- 8 ounces dried rigatoni pasta
- 2 cups chopped cooked chicken breast (about 8 ounces; omit to make vegetarian)
- 4 large cloves garlic, coarsely chopped
- 1 (28-ounce) can diced tomatoes
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 2 cups shredded cheese, such as mozzarella or a mix of mozzarella and provolone
- 1/2 cup shredded Parmesan cheese
- 2 cups milk (see Recipe Note)
For the cheesy basil topping:
- 1/2 cup dried breadcrumbs, such as panko
- 1/2 cup shredded Parmesan cheese
- 1/2 cup loosely packed chopped fresh herbs, such as basil, thyme, and sage
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1/4 cup olive oil
INSTRUCTIONS
- Arrange a rack in the middle of the oven and heat to 400°F. Lightly coat a broiler-safe 3-quart casserole dish, Dutch oven, or 9 x 13-inch baking dish with olive oil; set aside.
- Place the pasta, chicken, garlic, tomatoes and their juices, salt, and a healthy quantity of black pepper in a large bowl and stir to combine. (If the tomatoes you are using have no salt in them, add an additional 1/2 teaspoon salt.) Stir in the shredded cheese and Parmesan. Transfer to the prepared baking dish or pot and spread into an even layer. Pour the milk over the top.
- Cover the dish or pot tightly with a lid or a double layer of aluminum foil. Bake until the pasta is tender, about 50 minutes. Meanwhile, prepare the herb topping. In a small food processor or chopper, whiz the breadcrumbs, cheese, herbs, salt, and a few grinds of black pepper. Slowly drizzle in the olive oil, blending until the texture resembles wet sand.
- Remove the dish from the oven and turn the oven up to broil. Slowly remove the lid (or foil) from the casserole dish. Be careful, as steam will billow out. Spread the herb breadcrumbs over the bubbling pasta. Broil uncovered until the topping is toasted and crispy on top, about 5 minutes.
- Let cool for about 10 minutes before serving. Eat with a green salad and a glass of red wine.