Chicken & Tomato No-Boil Pasta Bake

The Kitchn
15Ingredients
530Calories
65Minutes

Ingredients

  • 8 ounces rigatoni pasta (dried)
  • 2 cups cooked chicken breast (chopped, about 8 ounces -- omit to make vegetarian)
  • 4 cloves garlic (coarsely chopped)
  • 28 ounces diced tomatoes
  • 2 teaspoons kosher salt
  • freshly ground black pepper
  • 2 cups shredded cheese (such as mozzarella or a mix of mozzarella and provolone)
  • 1/2 cup shredded parmesan cheese
  • 2 cups milk (see Recipe Note)
  • 1/2 cup dried breadcrumbs (such as panko)
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup chopped fresh herbs (loosely packed, such as basil, thyme, and sage)
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 1/4 cup olive oil
Read Directions

NutritionView more

530Calories
Sodium79%DV1900mg
Fat51%DV33g
Protein53%DV27g
Carbs10%DV31g
Fiber8%DV2g

PER SERVING *

Calories530Calories from Fat300
% DAILY VALUE*
Total Fat33g51%
Saturated Fat15g75%
Trans Fat
Cholesterol85mg28%
Sodium1900mg79%
Potassium680mg19%
Protein27g53%
Calories from Fat300
% DAILY VALUE*
Total Carbohydrate31g10%
Dietary Fiber2g8%
Sugars12g24%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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