Chicken Nugget and Pasta Parmesan Casserole
Description
The simple ingredients used to make this delicious casserole are probably already in your freezer, refrigerator and pantry. It's ready in about 45 minutes, so it's the perfect for those days when time to make dinner is limited.
Ingredients
22 oz. frozen chicken nuggets
1 lb. ziti or rigatoni pasta
48 oz. marinara sauce, divided
1 c. whole or part skim ricotta cheese
3/4 c. grated parmesan cheese, divided
1/4 c. chopped fresh parsley
1 t. garlic powder
1/2 t. kosher salt
black pepper, to taste
1 1/2 c. mozzarella cheese
Directions
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Preheat the oven to 400 degrees F. Grease a 9x13 inch (2 quart) casserole dish with non-stick cooking spray.
Cook the pasta in a pot of well salted boiling water 2 minutes less than the cooking time instructed on the package; drain; transfer back into the pot.
While the pasta is cooking, bake the chicken nuggets according to the package directions. Cut baked nuggets into fourths or bite sized pieces; set aside.
Add half of the marinara sauce to the pot with the pasta, along with the ricotta cheese and 1/2 c. parmesan cheese, fresh parsley, garlic powder, salt and pepper; stir.
Pour half of the mixture into the prepared casserole dish.
Place half of the quartered chicken nuggets on top; spread out the remaining pasta mixture in an even layer. Spread out the remaining chicken nuggets on the top of the casserole.
Top the casserole with 2 c. marinara sauce, the mozzarella cheese and the remaining 1/4 c. parmesan cheese.
Bake 20-25 minutes until the cheese is melted and the casserole is warmed through.
Serve with a sprinkle of fresh parsley, if desired.
8 servings.