Baked Chicken & Rigatoni Casserole

chicken & rigatoni casserole

  Ingredients List:

  • 6 chicken thighs (bone-in. skin-on)
  • 1 onion
  • 2 garlic cloves
  • 450g rigatoni pasta
  • 1/2 tsp. cumin
  • 1 tsp. dried Greek oregano
  • 1 tsp. dried basil
  • 1-1/2 cups crushed tomatoes
  • 1/2 cup water
  • 3/4 cup grated kefalotyri cheese
  • 1/4 cup Greek extra virgin olive oil
  • Salt & pepper to taste
 

Method:

  1. Pre-heat oven to 425*f/220*c
  2. Cook rigatoni
  3. In a deep pan, brown chicken thighs in olive oil
  4. Once browned on both sides, remove from pan and set aside
  5. Chop onion and garlic and saute in oil from browned chicken until soft
  6. Add cumin, oregano & basil and cook for 2 more minutes
  7. Add crushed tomatoes & water and simmer until pasta finishes cooking
  8. Drain & add pasta to sauce and stir to mix well
  9. Add browned chicken to pasta (see video) and bake uncovered for 25-35 minutes

 

Notes & Tips:
  • Makes 4-6 servings
  • Ready in under 1 hour
  • Serve with Greek side salad
  • Substitute chicken thighs for breasts or other
  • Rigatoni can be substituted for other short pastas
  • Omit chicken for vegetarian option