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This budget chicken and cheese pasta bake is my answer when I need an easy crowd-pleaser that does not break the bank. Creamy cottage cheese mingles with tangy tomato sauce and chunks of chicken for a bubbling casserole that feeds the family in no time flat. Packed with protein and gooey cheese, this bake is everything comfort food should be but faster and cheaper than takeout.
I first pulled this casserole together after a long workday when my pantry was nearly empty. It instantly became a go-to for busy weeks my crew loves how cheesy and satisfying it is.
Ingredients
- Ziti pasta: for the perfect tubes that catch sauce and cheese look for a brand that cooks up al dente
- Cooked chicken diced: using leftovers or rotisserie saves time choose well-seasoned pieces for the most flavor
- Tomato sauce: brings tang and moisture a good thick sauce sticks better to the pasta
- Cottage cheese: makes the filling creamy and light use small curd for the best texture
- Egg: holds everything together and adds extra protein look for farm-fresh eggs when possible
- Shredded mozzarella: for that classic cheesy melt and golden brown top use whole milk mozzarella for stretch
Step-by-Step Instructions
- Boil the Pasta:
- Cook ziti in a large pot of well-salted boiling water until just al dente about eight minutes. Drain thoroughly so the sauce does not get watery.
- Mix the Filling:
- In a mixing bowl stir together the diced chicken tomato sauce cottage cheese and egg until thoroughly combined. The egg helps bind the filling and makes it creamy when baked.
- Combine and Fill the Dish:
- Add cooked pasta to the chicken mixture and stir gently so the pasta holds its shape and every piece is well coated with sauce.
- Add Cheese and Bake:
- Spread the pasta mixture into a baking dish. Sprinkle mozzarella evenly over the top so every bite gets golden cheese. Bake at four hundred degrees until bubbling and the top is deep golden brown about twenty five minutes.
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Cottage cheese is my secret weapon in this recipe. It makes everything creamy with less fat than cream and my mom always swore by it in her casseroles. The night I served this with garlic bread the table went silent for the first time all week everyone was too busy eating.
Storage Tips
This pasta bake keeps well covered in the refrigerator for up to three days. Simply reheat portions in the microwave or oven until hot through. It also freezes nicely—cut into squares and wrap well before freezing then thaw overnight for a quick meal.
Ingredient Substitutions
If you want to switch things up ricotta cheese takes the place of cottage cheese for a richer flavor. Any short pasta such as penne or rigatoni can stand in for ziti. Cooked turkey or even roasted vegetables are good stand-ins for chicken in a pinch.
Serving Suggestions
This bake makes a complete dinner on its own but a crisp green salad or some sautéed greens round it out perfectly. A little extra grated cheese or fresh basil on top just before serving adds a pop of color and flavor.
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Cultural and Historical Context
The roots of this dish trace to Italian-American kitchen casseroles that were designed to stretch meat and bulk up weeknight dinners. Busy families across America have relied on variations of baked ziti for generations making it a true comfort classic.
Recipe FAQs
- → Can I substitute cottage cheese with another cheese?
Yes, ricotta cheese works well for a creamier, richer flavor in your chicken pasta bake.
- → What type of pasta is best for this dish?
Ziti is preferred, but penne, rigatoni, or fusilli are also great options.
- → How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat before serving.
- → Can I use rotisserie chicken?
Absolutely, shredded rotisserie chicken saves time and adds extra flavor.
- → Is it possible to prepare ahead of time?
Yes. Assemble the pasta bake, cover, and refrigerate up to 24 hours before baking as directed.
- → What can I serve alongside?
A simple green salad or garlic bread pairs beautifully with this chicken cheese pasta bake.