Description
This Chicken Nugget Parm Casserole is a comforting and hearty baked pasta dish featuring rigatoni tossed in marinara sauce, layered with crispy chicken nuggets, and topped with melted mozzarella and Parmesan cheeses. Ideal for a family meal, it combines the beloved flavors of chicken nuggets and Parmesan-style pasta into a satisfying casserole baked to golden perfection.
Ingredients
Units
Scale
Pasta and Sauce
- 3/4 lb. rigatoni or other short pasta
- 2 (24-oz.) jars marinara sauce, divided
- Kosher salt, for boiling water
Chicken and Cheese
- 2 (1-lb.) bags frozen chicken nuggets, divided
- 4 cups shredded mozzarella cheese (about 1 lb.), divided
- 6 tablespoons finely grated Parmesan cheese, divided
Other
- Cooking spray, for greasing baking dish
- Chopped fresh basil, for serving
Instructions
- Preheat and prepare dish: Preheat your oven to 375ºF (190ºC). Grease an 11″-by-8″ baking dish with cooking spray to prevent sticking.
- Cook pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook, stirring occasionally, until very al dente—about 2 to 3 minutes less than the package directions. Drain well and transfer to a large bowl. Add 1 jar (24 oz) of marinara sauce and toss the pasta gently to coat it evenly.
- Assemble first layer: Spread half of the sauced pasta evenly in the bottom of the prepared baking dish. Arrange half of the frozen chicken nuggets (about 2 cups) in a single layer over the pasta. Dollop half of the remaining marinara sauce over the nuggets, then sprinkle with 2 cups of shredded mozzarella and 3 tablespoons of grated Parmesan cheese.
- Assemble second layer and cover: Add the remaining pasta mixture on top of the first layer, spreading evenly. Follow by arranging the remaining chicken nuggets (about 2 cups) over the pasta. Cover the baking dish tightly with aluminum foil to trap steam and heat evenly.
- Bake the casserole: Bake in the preheated oven for 40 to 45 minutes, or until the casserole is heated through and the chicken nuggets are cooked.
- Add final cheese and bake: Remove the foil carefully. Spread the remaining marinara sauce over the casserole, then top with the remaining 2 cups mozzarella and 3 tablespoons Parmesan cheese. Return to the oven and bake uncovered for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and golden brown.
- Garnish and serve: Remove from oven and sprinkle chopped fresh basil over the top before serving warm.
Notes
- For extra crispiness, you can bake the chicken nuggets separately according to package instructions before layering.
- The dish can be made ahead up to the assembly step; refrigerate covered and bake when ready.
- Use freshly grated Parmesan for best flavor.
- Substitute rigatoni with penne or ziti as needed.
Nutrition
- Serving Size: 1 slice (about 1/8 of casserole)
- Calories: 520
- Sugar: 9g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 65mg
