Ricotta Chicken Pasta Casserole

Closeup of a serving of cheesy ricotta chicken casserole being lifted from the dish.

Ricotta Chicken Pasta Casserole

This easy ricotta chicken pasta casserole combines tender chicken, penne pasta, spinach, creamy ricotta, marinara, Parmesan, and plenty of melted mozzarella. It’s a cheesy, hearty baked pasta dinner that’s ready in just 45 minutes and one of my favorites for busy weeknights because it can be assembled ahead of time.

Course Main Dish (Quick and Easy)

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 477kcal

Author Marye Audet-White

Ingredients

3 cups cooked chicken I used a rotisserie chicken
16 ounces ricotta cheese
1 cup baby spinach chopped
2 cups mozzarella cheese shredded from a block
½ cup parmesan cheese
3 cups penne pasta uncooked or any medium-sized pasta
1 teaspoon Italian seasoning
Salt and pepper to taste
3 cups marinara sauce
fresh basil optional for garnish

Instructions

Spray a 9 x 13 casserole dish with cooking spray.
Preheat oven to 350℉.
Prepare pasta according to package directions. Drain and set aside.
Chop spinach and place in a large mixing bowl.
Add chicken, ricotta cheese, 1 cup of mozzarella cheese, parmesan cheese, Italian seasoning, pasta, marinara, and a pinch of salt and pepper to the spinach.
Mix well.
Pour the mixture into the prepared baking dish. Top with the remaining 1 cup of shredded mozzarella.
Spray foil with nonstick cooking spray to keep the cheese from sticking.
Cover baking dish with the foil, cooking spray side down, and bake for 20 minutes.
Uncover and cook an additional 10 minutes or until heated through and cheese has melted.

Notes

Storage:

Assemble 1-2 days ahead of time, cover with plastic wrap then foil, and refrigerate until ready to bake.

Let leftovers come to room temperature, cover with plastic wrap or place in an airtight container. Refrigerate for 3-4 days.

Freeze baked or unbaked for up to 3 months.

Tips:

Let the casserole rest for 5 to 10 minutes before serving. It gives the creamy sauce time to settle so you get nice scoops instead of a cheesy pasta landslide.
Use a deep 9x13-inch baking dish. There's a generous amount of pasta and sauce, and a shallow dish can bubble over in the oven.
Making it ahead? Add a few extra minutes to the covered baking time if it's going straight from the refrigerator into the oven.

Nutrition