Why Make This Recipe
Ricotta Chicken Casserole is a warm and comforting dish that combines tender chicken, creamy ricotta, and gooey cheese with pasta. It’s perfect for family dinners, potlucks, or meal prep for busy weeks. This recipe is not only delicious but also simple to make, allowing you to create a satisfying meal in no time. Plus, it’s a great way to sneak in some veggies with the added spinach.
How to Make Ricotta Chicken Casserole
Ingredients:
- 3 cups cooked chicken (I used a rotisserie chicken)
- 16 ounces ricotta cheese
- 1 cup baby spinach (chopped)
- 2 cups mozzarella cheese (shredded from a block)
- 1/2 cup parmesan cheese
- 3 cups penne pasta (uncooked or any medium-sized pasta)
- 1 teaspoon Italian seasoning
- Salt and pepper (to taste)
- 3 cups marinara sauce
- Fresh basil (optional for garnish)
Directions:
- Spray a 9 x 13 casserole dish with cooking spray.
- Preheat the oven to 350℉.
- Prepare the pasta according to package directions. Drain and set aside.
- Chop the spinach and place it in a large mixing bowl.
- Add the chicken, ricotta cheese, 1 cup of mozzarella cheese, parmesan cheese, Italian seasoning, pasta, marinara, and a pinch of salt and pepper to the spinach. Mix well.
- Pour the mixture into the prepared baking dish. Top with the remaining 1 cup of shredded mozzarella.
- Spray foil with nonstick cooking spray to keep the cheese from sticking. Cover the baking dish with the foil, cooking spray side down, and bake for 20 minutes.
- Uncover and cook an additional 10 minutes or until heated through and cheese has melted.
How to Serve Ricotta Chicken Casserole
Ricotta Chicken Casserole is best served hot and fresh from the oven. You can garnish it with fresh basil for a nice touch. Serve it alongside a simple green salad or some garlic bread to complete the meal. This dish also makes great leftovers that you can reheat for lunch or dinner the next day!
How to Store Ricotta Chicken Casserole
To store leftovers, let the casserole cool completely. Cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it. Just make sure to wrap it well to prevent freezer burn. When you’re ready to eat, thaw it in the fridge overnight and reheat in the oven until warmed through.
Tips to Make Ricotta Chicken Casserole
- For extra flavor, consider adding some chopped garlic or onions to the chicken mixture.
- You can switch out the spinach for other leafy greens like kale or Swiss chard.
- If you’re short on time, use store-bought marinara sauce, but homemade sauce always adds a personal touch.
Variation
You can make a vegetarian version by omitting the chicken and adding more vegetables, such as mushrooms, zucchini, or bell peppers.
FAQs
Can I use whole wheat pasta instead of regular pasta?
Yes, whole wheat pasta is a healthy alternative and can be used in this recipe.
Can I prepare this casserole in advance?
Absolutely! You can assemble the casserole and cover it, then refrigerate it for up to a day before baking.
What can I use instead of ricotta cheese?
If you don’t have ricotta, cottage cheese or cream cheese can be used as a substitute, though it will change the texture slightly.
