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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Nuggets Parmesan Recipe

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This recipe for Chicken Nuggets Parmesan is from Food For Our Tribe II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cooking spray
Kosher salt
3/4 Lb rigatoni or other short pasta
2 (24-oz.) cans spaghetti sauce, divided
2 (1-lb.) bags frozen chicken nuggets, divided
4 cups shredded mozzarella (about 1 lb.), divided
6 tbsp. grated Parmesan, divided
Chopped fresh basil, for serving
Directions:
Directions:
Preheat oven to 375º. Grease an 11"-by-8" baking dish with cooking spray.

In a large pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, usually 2 to 3 minutes less than package instructions. Drain and transfer to a large bowl. Add 1 can marinara sauce and toss to coat.

Layer half of pasta mixture into bottom of prepared dish. Arrange 2 cups chicken nuggets in a single layer over top. Dollop half of remaining marinara sauce over nuggets. Sprinkle with 2 cups mozzarella and 3 tablespoons Parmesan. Top with remaining pasta mixture and 2 cups nuggets.

Tightly cover baking dish in foil. Bake casserole until warmed through, 40 to 45 minutes.

Top with remaining marinara sauce, 2 cups mozzarella, and 3 tablespoons Parmesan. Continue to bake until cheese is melted and golden, 10 to 15 minutes. Top with basil.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Kid friendly, adult delicious.

 

 

 

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