Ingredients:

  • 1 lb Rigatoni or Penne pasta
  • 1.5 lbs pre-cooked breaded chicken tenders
  • 1 tbsp Kosher salt
  • 48 oz premium Marinara sauce
  • 2 cups shredded Mozzarella cheese
  • 0.5 cup shredded Provolone
  • 1 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes
  • 1 cup Panko breadcrumbs
  • 0.5 cup grated Parmesan cheese
  • 2 tbsp unsalted butter, melted
  • 0.25 cup fresh basil, chiffonade

Instructions:

  1. Preheat the oven. Set your oven to 350°F (180°C).
  2. Boil the pasta. Cook the 1 lb Rigatoni in salted water for about 2 minutes less than the al dente instructions. Cook until firm to the bite.
  3. Drain and coat. Drain the pasta and immediately toss it with 24 oz (half) of the marinara sauce.
  4. Prepare the chicken. Cut your 1.5 lbs of breaded chicken tenders into 1 inch bite-sized pieces.
  5. Layer the base. Pour the sauced pasta into the 9x13 dish, spreading it into an even layer. This creates a solid foundation for the heavy toppings.
  6. Add the chicken. Distribute the chicken pieces evenly over the pasta. Push them slightly into the sauce so they stay moist during the bake.
  7. Apply more sauce. Pour the remaining 24 oz of marinara over the chicken, then sprinkle with the oregano and red pepper flakes.
  8. Add the cheese. Layer the 2 cups of Mozzarella and 0.5 cup of Provolone over the top. Spread it all the way to the edges to create a sealed lid of cheese.
  9. Top with crunch. In a small bowl, mix the 1 cup Panko, 0.5 cup Parmesan, and 2 tbsp melted butter. Sprinkle this over the cheese layer.
  10. Bake the casserole. Place in the oven for 35 minutes until the cheese is bubbling and the topping is deeply golden.
  11. Garnish and rest. Let the dish sit for 5 minutes, then scatter the 0.25 cup fresh basil over the top. Wait for the sizzle to stop before slicing.