Ingredients
Scale
- 1 lb Penne or Rotini pasta
- 1 lb Ground beef (lean)
- 2 cups Cooked chicken breast, shredded or cubed
- 24 oz Marinara sauce
- 1 cup Heavy cream or half-and-half
- 2 cups Shredded Mozzarella cheese
- 1 cup Shredded Sharp Cheddar cheese
- 3 cloves Garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon Red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a large 9×13 inch baking dish with non-stick cooking spray or a light coating of olive oil. Bring a large pot of salted water to a boil. Cook the pasta for two minutes less than the package instructions suggest for “al dente.” The pasta will finish cooking in the oven, so you want it to have some bite left.
- In a large skillet over medium-high heat, brown the ground beef until it is no longer pink. Drain any excess fat. Stir in the minced garlic, Italian seasoning, and red pepper flakes, cooking for another minute until fragrant. In a large mixing bowl, combine the browned beef, the cooked chicken, the undercooked pasta, marinara sauce, and heavy cream. Toss everything together until the pasta is thoroughly coated in the creamy tomato sauce.
- Pour half of the pasta mixture into your prepared baking dish. Sprinkle one cup of the mozzarella cheese over the middle layer. Add the remaining pasta mixture on top. Cover the surface evenly with the remaining mozzarella and the sharp cheddar cheese. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and starting to turn golden brown.
- Remove the casserole from the oven and let it sit for at least 5 to 10 minutes before serving. This resting period allows the sauce to thicken and set, ensuring you don’t end up with a watery mess on the plate. Garnish with fresh chopped parsley and serve directly from the dish to keep that “one dish” promise.
- Cook Time: 45 minutes