Chicken Parmesan Baked Rigatoni
Ingredients
-
1
lb
Ground Chicken
-
20
ounces
Marinara Sauce
-
½
cup
Carrot, Finely Chopped
-
½
cup
Celery, Finely Chopped
-
½
cup
Onion, Finely Chopped
-
2
tbsp
Garlic, Minced
-
1
piece
Parmesan Rind
-
½
lb
Rigatoni Noodles or Penne
-
½
cup
Parmesan Cheese, Grated
-
1
cup
Part Skim Mozzarella, Shredded
Instructions
- Chop the carrot, celery, onion, and garlic.
- Heat a skillet over medium heat and sauté the veggies in olive oil for about 1 minute.
- Add in the ground chicken and cook until no longer pink.
- Transfer the chicken mixture to a slow cooker and pour in the marinara sauce.
- Add the parmesan rind to the sauce and cook on low for 6-8 hours.
- Cook the rigatoni 1 minute shy of al dente.
- Preheat the broiler and prepare a casserole dish.
- Remove the parmesan rind from the sauce and discard it.
- Toss the rigatoni with the sauce and ½ cup of mozzarella cheese.
- Pour the mixture into the casserole dish and top with the remaining parmesan and mozzarella.
- Broil for about 2-3 minutes, watching closely to avoid burning.
- Allow the dish to cool for 15 minutes before serving, garnishing with extra parmesan and parsley.
Nutrition Facts (estimated)
Servings
6
Calories
359
Total fat
12g
Total carbohydrates
29g
Total protein
34g
Sodium
20mg
Cholesterol
20mg
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