High Protein Cheesy Chicken Pasta Bake (Easy Fusilli Recipe)
A simple, comforting pasta bake made with ground chicken, marinara, and plenty of melted cheese. This high-protein fusilli bake is perfect for busy weeknights or easy meal prep, with cozy flavors and minimal prep.
Equipment
- 9x13 Baking Dish (or larger) See Recipe Notes for the type I like to use.
Ingredients
- 16 oz. Fusilli Pasta
- 1 lb. Ground Chicken (or cooked shredded chicken)
- 1 Tbsp. Avocado or Olive oil
- 1 small Sweet yellow onion, diced
- 32 oz. Marinara sauce (I use Rao's brand)
- 16 oz. Ricotta Cheese
- 16 oz. Mozzarella cheese block, shredded, and divided (some will be used for the top)
- 1 cup Parmesan cheese, shredded, and divided (some will be used for the top)
- 2 tsp. Dried basil
- 1 tsp. Dried Italian seasoning
- ¼ tsp. Crushed red pepper flakes (optional to spice preference)
- Salt and pepper to taste
- 1 large Egg, lightly beaten
Instructions
- Preheat oven to 375℉, and prepare baking dish (9x13 or larger) by greasing all sides with oil or butter.
- To a pan, heat 1 Tbsp avocado oil (or olive oil), add diced onion, and sauté on medium-low heat until the onion is soft and translucent. About 4-5 minutes.
- Add 1 lb. of ground chicken and cook on medium heat for about 7 minutes, until the chicken is fully cooked and broken into small pieces.
- Meanwhile, boil salted water in a pot and cook fusilli pasta per directions on box until al dente.
- To a large mixing bowl, combine ricotta, half of the mozzarella cheese (8oz), half of the parmesan cheese (1/2 cup), 2 tsp. of dried basil, 1 tsp. of Italian seasoning, one egg, and optional 1/4 tsp. of crushed red pepper flakes.
- Gently combine fusilli pasta, cheese mixture, marinara, and ground chicken mixture (or cooked shredded chicken), in the baking dish. Top with the remaining 1/2 cup parmesan, and up to 8 oz. of shredded mozzarella cheese.
- Bake for 25-30 minutes, or until hot and bubbly. If you like browned cheese on top, broil for about 1 minute. Watch very closely so it doesn't burn.
If using cooked shredded chicken, add to the sauté pan and mix in with the cooked onions.
Notes
- My preferred baking dish for this recipe is a 9x13 ceramic dish, but any would work fine, as long as it's well greased.
- Side Ideas:
- Garden or Caesar salad
- French bread
- Roasted or steamed broccoli, cauliflower, or zucchini