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I used to make this casserole with chicken breasts, but I found they always dried out after the double cooking process (skillet first, then oven). Switching to chicken thighs made a huge difference—the meat stays tender even after 45 minutes of baking. This is one of those dishes I make when I need something that feeds the family for two nights straight.
The step that really changes the texture here is blending the canned tomatoes and paste before cooking. It might seem like an annoying extra dish to wash, but it creates a smooth, cohesive sauce that clings to the penne much better than chunky diced tomatoes would. It’s hearty, cheesy, and smells incredible while it bakes.
Ingredients
- 14.5 oz can diced tomatoes (keep the juice)
- 3 tablespoons tomato paste
- 1 1/2 cups uncooked penne pasta (dry measure)
- 1 tablespoon canola or olive oil
- 1 lb boneless, skinless chicken thighs, chopped
- 1/2 cup yellow onion, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes (add more if you like heat)
- 2 cloves garlic, minced
- 3/4 cup chicken broth
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Pecorino Romano cheese
Instructions
- Prep the Sauce Base: Preheat oven to 350°F and grease an 8×8 baking dish. Dump the can of tomatoes (juice and all) and the tomato paste into a blender or food processor. Pulse it until it’s smooth. I promise this texture is better for the final casserole.
- Boil Pasta: Cook the penne in salted water. Stop cooking 2 minutes early. The pasta should be quite firm in the center because it will finish cooking in the sauce later. Drain and set aside.
- Cook Chicken and Veg: In a large skillet, heat the oil over medium heat. Add the chicken, onion, peppers, and all the dried herbs/spices. Cook until the chicken is white all the way through, about 8 minutes.
- Simmer: Add the garlic and cook for a minute. Then pour in the blended tomato mix and the chicken broth. Bring it to a gentle bubble, cover the pan, and let it simmer for 10-15 minutes. It should thicken up nicely.
- Combine: Stir the drained pasta into the skillet.
- Layer: Pour half the mixture into your baking dish. Sprinkle with half the mozzarella and Pecorino. Pour the rest of the pasta on top, followed by the rest of the cheese.
- Bake: Cover the dish with foil—this keeps the moisture in. Bake for 30 minutes. Take the foil off and bake for another 15-20 minutes to brown the cheese.
Why You’ll Love This Recipe
- Sauce Texture: Blending the tomatoes creates a rich, restaurant-style red sauce rather than a watery tomato stew.
- Forgiving Meat: Using thighs prevents the “dry chicken” problem common in baked pastas.
- Leftovers: The flavors actually meld better the next day, making it a solid lunch option.
Chef’s Tips for Perfection
- Watch the Salt: Pecorino Romano is significantly saltier than Parmesan. If you use regular table salt in the sauce, taste it before adding the cheese so you don’t overdo it.
- Shred Your Own Mozzarella: I know it’s a pain, but pre-bagged cheese has cellulose on it that prevents it from melting into that stretchy, gooey layer we want.
- The Pasta Water: Don’t rinse the pasta after draining. The starch left on the noodles helps the red sauce stick to them.
Storage and Reheating
This casserole keeps well in the fridge for up to 4 days. When reheating, I usually splash a tiny bit of water or broth over the top before microwaving, just to rehydrate the pasta a bit. You can freeze it unbaked for up to 3 months—just thaw it fully in the fridge overnight before putting it in the oven.
Nutritional Notes
This is a calorie-dense meal due to the generous amount of cheese and pasta. Each serving provides about 46g of protein, so it is quite filling. If you want to lighten it up, you can cut the mozzarella amount by half, but the top won’t be quite as bubbly.
