Description
Chicken Nugget Parm Casserole is a comforting and easy-to-make baked pasta dish that combines al dente rigatoni, crispy chicken nuggets, rich marinara sauce, and melted mozzarella and Parmesan cheeses. Perfect for feeding a crowd or a family dinner, this casserole layers flavors and textures in a hearty, flavorful meal with a crispy cheesy top and a fresh basil finish.
Ingredients
Scale
For the Casserole
- Cooking spray, for greasing
- Kosher salt, for pasta water
- 3/4 lb rigatoni or other short pasta
- 2 (24-oz.) jars marinara sauce, divided
- 2 (1-lb.) bags frozen chicken nuggets, divided
- 4 cups shredded mozzarella (about 1 lb.), divided
- 6 Tbsp finely grated Parmesan cheese, divided
- Chopped fresh basil, for serving
Instructions
- Preheat and Prep: Preheat your oven to 375ºF. Grease an 11″-by-8″ baking dish thoroughly with cooking spray to prevent sticking and facilitate easy cleanup.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until very al dente, about 2 to 3 minutes less than the package instructions suggest, stirring occasionally to prevent sticking. Drain well and transfer the pasta to a large bowl.
- Toss with Sauce: Add one jar of the marinara sauce to the warm pasta and toss gently until all the pasta is evenly coated with the sauce.
- Layer the Casserole: Spread half of the pasta mixture evenly in the bottom of the prepared baking dish. Arrange half of the chicken nuggets (about 2 cups) in a single layer over the pasta. Dollop half of the remaining marinara sauce on top of the nuggets, then sprinkle with half of the mozzarella (2 cups) and half of the Parmesan (3 tablespoons).
- Repeat the Layers: Add the remaining pasta mixture over the cheese layer, then top with the remaining chicken nuggets (2 cups).
- Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 40 to 45 minutes until the casserole is heated through and bubbling.
- Add Final Cheese Layer and Bake: Remove the foil and spread the remaining marinara sauce evenly over the casserole. Sprinkle the top with the remaining mozzarella and Parmesan. Return to the oven and bake uncovered for an additional 10 to 15 minutes until the cheese is melted, bubbly, and golden brown.
- Garnish and Serve: Remove from the oven and sprinkle the casserole with chopped fresh basil just before serving to add freshness and color.
Notes
- For best results, cook the pasta slightly under al dente since the pasta will continue to cook in the oven.
- Use high-quality marinara sauce for richer flavor, or substitute with homemade marinara if preferred.
- Choose your favorite brand of chicken nuggets; baked or air-fried nuggets will hold better texture than fried ones when layered in the casserole.
- This casserole can be prepared a few hours in advance and refrigerated before baking; just add extra baking time if baking from cold.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
- Garnish with fresh basil or fresh parsley for added aroma and a burst of freshness.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of casserole)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 920 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 75 mg
