Save to Pinterest The smell of bubbling cheese and basil always pulls me back to rainy Tuesday evenings when my roommate would whip up this exact dish after our late shifts. We would hover by the oven, watching the mozzarella turn golden and debating whether we could wait five whole minutes for it to rest. That first steamy forkful, with the way the pesto clung to every penne tube, became our definition of comfort food.
Last winter I made this for my sister during a particularly rough week at work. She took three bites, put her fork down, and just said this is exactly what I needed right now. Now whenever she texts that shes having a hard time, I show up with a baking dish covered in foil.
Ingredients
- Penne or rigatoni (300 g): The ridges and tubes catch all that sauce perfectly, and I have learned that slightly undercooking the pasta is the secret to textural heaven
- Chicken breasts (2 medium): Dicing them yourself gives you better control over portion sizes, though rotisserie chicken has saved my sanity more than once
- Basil pesto (120 g): Homemade is lovely but a good quality jarred version works beautifully, just look for one without too much oil
- Tomato passata or marinara sauce (300 ml): Passata gives you that smooth restaurant texture but chunky marinara adds nice body too
- Garlic cloves (2): Freshly minced releases way more aroma than pre minced stuff, and that minute in the skillet makes all the difference
- Olive oil (2 tbsp): This coats your chicken and helps the garlic bloom without burning
- Shredded mozzarella (200 g): Low moisture cheese melts better and keeps your bake from becoming soupy
- Grated Parmesan (30 g): The salty finish on top creates this gorgeous golden crust everyone will fight over
- Salt and pepper: Season your chicken generously before cooking since the pasta will absorb some of that seasoning
- Fresh basil leaves: Totally optional but that pop of green makes it look like you put way more effort in than you actually did
Instructions
- Get your oven ready:
- Preheat to 200°C (390°F) so you are not waiting around later when everything else is ready to go
- Cook the pasta:
- Boil those penne in salted water until just shy of al dente because they will finish cooking in the oven
- Sauté the chicken:
- Heat that olive oil and cook your seasoned chicken pieces until they are golden and cooked through, then add garlic for just one minute
- Build the sauce:
- Stir in half your pesto and all the tomato sauce, let it simmer for a couple minutes until everything gets friendly
- Mix it all together:
- Combine pasta, chicken sauce, remaining pesto, and half the mozzarella in your biggest bowl, folding gently
- Assemble the bake:
- Transfer everything to a greased baking dish and blanket it with the rest of the mozzarella and all that Parmesan
- Bake to perfection:
- Slide it into the oven for about 20 minutes until the cheese is bubbling and has those gorgeous brown spots
- Practice patience:
- Let it rest for five minutes so the sauce has time to set up, then scatter fresh basil on top if you are feeling fancy
Save to Pinterest My friend who claims to hate leftovers literally ate this cold from the container at midnight after a party. She texted me the next day asking for the recipe, completely shocked that the pasta was still perfectly textured after being refrigerated.
Making It Ahead
You can assemble everything up to a day in advance, cover it tightly, and keep it in the refrigerator. I have found that adding an extra five minutes to the baking time compensates for the cold start, and the flavors actually develop beautifully overnight.
Freezing Instructions
Wrap your assembled unbaked casserole in plastic then foil and it will freeze for up to three months. Thaw overnight in the refrigerator before baking, though honestly I have baked it from frozen by adding about twenty minutes and covering with foil for the first half.
Serving Suggestions
A crisp green salad with balsamic vinaigrette cuts through all that rich cheese perfectly. I also like putting out some crusty bread because people will want to mop up every last bit of sauce.
- Pinot Grigio is the classic pairing but a chilled Chardonnay works beautifully too
- Steamed broccoli or roasted asparagus on the side makes it feel like a complete meal
- Leftovers reheat surprisingly well in the microwave, though the oven gives you back that crispy cheese top
Save to Pinterest This is the recipe I make when I want people to feel taken care of without spending my whole evening in the kitchen. Something about bubbling cheese and warm pasta just makes everything better.
Recipe FAQs
- → Can I use fresh pesto instead of store-bought?
Absolutely. Homemade pesto made with fresh basil, garlic, pine nuts, Parmesan, and olive oil works wonderfully and delivers superior flavor. Use the same quantity as store-bought pesto in this preparation.
- → What pasta shapes work best?
Penne and rigatoni are ideal because their tubes and ridges capture the pesto and sauce beautifully. Fusilli, farfalle, or any medium pasta shape that holds sauce well are also excellent choices.
- → How can I make this dish ahead?
Assemble the casserole completely in the baking dish, cover with plastic wrap, and refrigerate up to 24 hours. Add 5-10 minutes to baking time if cooking from cold. You can also freeze for up to 3 months before baking.
- → What are good wine pairings?
Crisp, dry white wines complement this dish beautifully. Pinot Grigio, Vermentino, or Sauvignon Blanc cut through the richness of the cheese and pesto while enhancing the fresh basil flavors.
- → Can I substitute the mozzarella?
While mozzarella is traditional for its mild flavor and melt quality, you can use ricotta, fontina, or a mix of cheeses. Avoid overly sharp varieties that might overpower the delicate pesto balance.
- → How do I know when the casserole is done baking?
The cheese should be melted and golden brown on top, and the sauce should be bubbling around the edges. A 20-minute bake at 200°C typically achieves this. If the top browns too quickly, tent with foil.