Chicken Parmesan Pasta Bake
All the flavors of classic Chicken Parmigiana in a casserole. Layers of chicken, tortellini, marinara sauce and cheese are baked into a magical meal. It's easy to prepare, is made ahead of time and reheats beautifully
Equipment
- large casserole dish
Ingredients
- 1 pkg 20 oz. refrigerated tortellini Rana 5 cheese family size
- 1 jar 32 oz marinara sauce [4 cups] Rao's
- 4 cups chopped or shredded cooked chicken
- 1 cup Alfredo sauce Classico Roasted Garlic Alfredo
- 2 cups grated Mozzarella cheese Kraft Creamy Melt Mozzarella
- finely grated Parmesan cheese
Instructions
- Spread 1/3 of the Marinara sauce into the bottom of a large casserole dish
- Top with a layer of 1/2 of the tortellini and sprinkle with grated Parmesan
- Top with a layer of 1/2 of the chicken
- Sprinkle with 1/2 of the grated Mozzarella
- repeat layers, beginning with another layer of marinara sauce
- After the chicken layer, cover with the rest of the marinara sauce and the 1 cup of Alfredo sauce. Poke any tortellini that's not covered down into the sauces as much as you can
- Cover the top with remaining Mozzarella cheese
- Cover the dish with foil and refrigerate for 4 to 24 hours
- Remove dish from refrigerator 30 minutes before baking and loosen the foil
- Bake loosely covered at 350 degrees F for 30 minutes
- Uncover and continue to bake for 15 minutes or until bubbling
- Serve with a sprinkle of finely grated Parmesan cheese