Spicy Pasta Party Kickoff Casserole Recipe


MethodInterest Group


 Rigatoni1 Pound, cooked as package directs and drained (R&F, 1 Package)
 Boneless skinless chicken breast halves1 Pound, cut in 1-inch pieces
 Salt To Taste
 Pepper1 Pound
 Olive oil2 Tablespoon
 Classico di roma arrabbiata/Classico di napoli (tomato and basil) pasta sauce52 Ounce (Spicy Red Pepper, Two 26 Ounce Each Jars)
 Whipping cream1⁄2 Cup (8 tbs)
 Chopped fresh basil leaves/1 teaspoon dried basil leaves1⁄4 Cup (4 tbs)
 Grated parmesan cheese1⁄2 Cup (8 tbs)
 Chopped fresh parsley3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4386 Calories from Fat 1245

% Daily Value*

Total Fat 141 g216.7%

Saturated Fat 43 g215%

Trans Fat 0.1 g

Cholesterol 483.7 mg

Sodium 9834.5 mg409.8%

Total Carbohydrates 519 g173%

Dietary Fiber 56.8 g227.2%

Sugars 75 g

Protein 225 g450.9%

Vitamin A 395.5% Vitamin C 538.9%

Calcium 137.1% Iron 151.2%

*Based on a 2000 Calorie diet


Preheat oven to 350°.
In Dutch oven, over medium-high heat, cook and stir chicken in oil until chicken is lightly browned.
Stir in pasta sauce, cream and basil.
Bring to a boil; reduce heat and simmer, covered, 10 minutes.
Stir in rigatoni and Parmesan cheese.
Turn into greased 13 x 9-inch baking dish.
Cover and bake 35 minutes or until hot and bubbly.
Top with parsley and additional Parmesan cheese, if desired.
Refrigerate leftovers.