Ingredients:

  • 1 lb (450g) Rigatoni or Rotini pasta
  • 32 oz (900g) marinara sauce
  • 3 cups (450g) shredded rotisserie chicken
  • 2 cups (225g) shredded low-moisture mozzarella cheese
  • 1 cup (115g) shredded mozzarella cheese
  • 1/2 cup (50g) finely grated Parmesan cheese
  • 1/2 cup (60g) Panko breadcrumbs
  • 2 tbsp (30ml) melted unsalted butter
  • 1 tsp (2g) dried oregano

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Boil a large pot of salted water. Add the pasta and cook for 2 minutes less than the package directions.
  3. Drain the pasta in a colander and immediately transfer it to a large mixing bowl.
  4. In the mixing bowl, fold together the undercooked pasta, shredded rotisserie chicken, and the full jar of marinara sauce until every noodle is velvety and coated.
  5. Stir in 2 cups (225g) of mozzarella cheese until partially melted.
  6. Pour the mixture into the baking dish, smoothing the top with a spatula for an even cook.
  7. In a small bowl, mix the melted butter, Panko breadcrumbs, Parmesan, and oregano.
  8. Sprinkle the remaining 1 cup (115g) of mozzarella over the pasta.
  9. Top with the buttery breadcrumb mixture, spreading it to the edges.
  10. Bake for 20-25 minutes until the edges are bubbling and the topping is mahogany-colored. For extra crispiness, broil for the final 2 minutes.