This casserole recipe has been one of the most requested! It’s super easy and a crowd pleaser…that’s what I call a win-win! This recipe is for one casserole, so if you want to feed an army, double or triple everything depending on number of people.
PRO TIP: Got leftovers? Reheat on 350 for 15-20 minutes.
1 (12oz) box gluten-free penne pasta (I use Jovial Foods)
1 (24oz) jar of marinara
1 tsp Italian seasoning
2 cups rotisserie chicken, shredded
1 (14.5oz) canned diced tomatoes (not drained)
1 Tbsp fresh garlic, minced
1 Tbsp fresh Italian parsley, chopped (more for garnish)
1 cup fresh mozzarella, shredded off the block, divided
1/2 cup fresh parmesan, shredded off the block (more for topping)
Salt, to taste
Black pepper, to taste
Crushed red pepper, to taste
HOW TO MAKE
-Preheat oven to 375.
-Grease a 9x13 casserole dish with cooking spray.
-Cook pasta al dente according to box instructions.
-Drain and put back into sauce pan.
-Add in marinara, chicken, diced tomatoes, Italian seasoning, parsley, and 1/2 cup mozzarella.
-Mix together thoroughly.
-Pour pasta mixture into casserole dish.
-Top with remaining mozzarella and parmesan.
-Bake, uncovered, for 20-25 minutes.
-After removing from oven, let sit for 5 minutes.
-Sprinkle with parsley and parmesan.