Chicken Parmesan Baked Spaghetti
Another pasta dish, of course. Is there anything easier than pasta when you're running short on time?
This recipe comes from Gimme Some Oven, I love her recipes she has some of the best, yummiest food out there.
I had to adapt it slightly because even though I wrote down Ziti pasta on my grocery list, I ended up coming home without it. Go figure!
So I went with spaghetti noodles, but then, get this, I realized that I didn't have enough, and was already in the middle of preparing the meal....so I grabbed the only other past I had in the house, which turned out to be lasagna noodles. I broke those into small pieces and added it to the spaghetti, which means I ended up with a bit of a smorgasbord of pastas.
It doesn't matter though, it worked, the family loved it and didn't even seem to notice.
Enough jabbering, let's get on with the recipe.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: About 6-8 servings
12 ounces spaghetti noodles
2 cups shredded, cooked chicken (I used chicken thighs, boiled and then shredded)
1 (25 ounce) jar Tomato-Basil Pasta Sauce
1 1/2 cups shredded Mexican blend cheese
1/3 cup freshly-grated Parmesan cheese
1/4 cup packed fresh basil leaves, roughly chopped
Preheat oven to 375 degrees F.
Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and tomato sauce. Gently toss to combine until the pasta is evenly coated.
Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese, half of the Parmesan cheese and half of the basil. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of mozzarella cheese.
Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and sprinkle immediately with the remaining Parmesan cheese and fresh basil. Serve warm.