Chicken Penne Casserole Bake (Print-Friendly Version)
Chicken, penne, peppers, and cheese come together in a hearty, tomato-sauced baked pasta perfect for family meals.
# Ingredients:
→ Pasta and Sauce
01 -
410 g diced tomatoes, undrained
02 -
3 tablespoons tomato paste
03 -
170 g uncooked penne pasta
04 -
180 ml chicken broth
→ Chicken and Vegetables
05 -
1 tablespoon canola oil
06 -
450 g boneless skinless chicken thighs, cut into 2.5 cm pieces
07 -
80 g chopped yellow onion
08 -
80 g chopped green bell pepper
09 -
80 g chopped red bell pepper
10 -
1 teaspoon dried basil
11 -
1 teaspoon dried oregano
12 -
0.5 teaspoon dried parsley
13 -
0.5 teaspoon salt
14 -
0.5 teaspoon red pepper flakes
15 -
1.5 teaspoons minced fresh garlic
→ Topping
16 -
200 g shredded mozzarella cheese
17 -
45 g grated Pecorino Romano cheese
# Steps:
01 -
Preheat oven to 175°C. Lightly grease an 20×20 cm baking dish with cooking spray and set aside.
02 -
Combine diced tomatoes with their liquid and tomato paste in a food processor. Pulse until smooth. Reserve.
03 -
Boil penne pasta according to package directions, reducing cooking time by 2–3 minutes for a firm texture. Drain and transfer to a large bowl, covering to keep warm.
04 -
Heat canola oil in a skillet over medium heat. Add chicken, onion, green bell pepper, red bell pepper, basil, oregano, parsley, salt, and red pepper flakes. Cook for 5–8 minutes, stirring occasionally, until chicken is cooked through and no longer pink.
05 -
Stir in minced garlic and cook for 1 minute, ensuring aromatic release.
06 -
Pour in the blended tomato mixture and chicken broth. Stir well. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cover and cook for 10–15 minutes, stirring occasionally, until sauce thickens.
07 -
Add the cooked penne to the skillet. Stir well until evenly coated with sauce.
08 -
Spoon half of the pasta mixture into the prepared baking dish. Sprinkle with half of the mozzarella and Pecorino Romano cheese. Layer remaining pasta mixture over top and cover with remaining cheeses.
09 -
Cover the baking dish with aluminium foil and bake for 30 minutes.
10 -
Remove foil and continue baking, uncovered, for 15–20 minutes, or until heated through and cheeses are melted.
11 -
Allow casserole to rest briefly before serving.
# Notes & Tips:
01 -
For optimal texture, undercook the pasta slightly before baking to prevent over-softening during the final oven stage.