Description
A comforting casserole featuring breaded chicken cutlets, rich tomato sauce, and melted mozzarella cheese layered over penne pasta.
Ingredients
Scale
- 1.5 pounds breaded chicken cutlets
- 1 pound penne pasta
- 3 cups red tomato sauce
- 3 cups shredded mozzarella cheese
- 1 cup fresh basil leaves
- 0.5 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper (to taste)
- 1 teaspoon dried oregano
Instructions
- Preheat oven to 400°F. Boil penne until al dente, drain, and toss with oil. Grease a 9×13 inch baking dish.
- Spread half the tomato sauce in the dish. Layer pasta, then half the mozzarella and half the Parmesan.
- Place breaded chicken cutlets on top. Season with oregano, salt, and pepper.
- Cover with foil and bake for 20 minutes. Remove foil.
- Top with remaining cheeses. Bake uncovered for 10-15 minutes until chicken reaches 165°F and cheese is bubbly.
- Rest for 5 minutes, garnish with fresh basil, and serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 1
Keywords: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat in the oven at 350°F covered with foil until heated through.