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Tuscan Chicken and Spaghetti Squash Recipe

Tuscan Chicken and Spaghetti Squash Recipe
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★★★★★

5.1 from 29 reviews

This Tuscan Chicken and Spaghetti Squash recipe is a comforting pasta bake bursting with rich homemade pesto, creamy ricotta, and melted mozzarella cheeses layered between organic rigatoni and tomato sauce. It’s an easy-to-make family-friendly dish perfect for cozy dinners and weekend gatherings, combining fresh Italian flavors with a hearty cheesy finish.

Ingredients

Scale

SIMPLE PESTO SAUCE:

  • 1 cup Homemade Pesto Sauce

PASTA BAKE:

  • 1 (16 oz.) package rigatoni pasta, organic (or any other pasta shape as desired)
  • 2 tablespoons Extra virgin olive oil (divided as 1 Tbsp + 1 Tbsp)
  • 1 (15 oz.) can organic tomato sauce
  • 4 cups ricotta cheese (part skim preferred, regular can be used)
  • 3 cups shredded mozzarella cheese, organic
  • 1 cup freshly-grated parmesan cheese
  • 2–3 tablespoons reserved pasta water

Instructions

  1. Cook the Pasta: Begin by cooking the rigatoni pasta according to the package directions, which is about 8-10 minutes, until al dente. Drain the pasta, saving 2-3 tablespoons of the pasta cooking water to use later in the recipe.
  2. Prepare the Ricotta Mixture: In a mixing bowl, combine the ricotta cheese with 2-3 tablespoons of the reserved pasta water. Stir with a spatula until smooth and well incorporated. Fold in the freshly grated parmesan cheese. Cover and place the mixture in the refrigerator until ready to use.
  3. Preheat the Oven and Prepare Baking Dish: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius). Lightly grease a standard 9×13 inch baking dish with olive oil or non-stick spray.
  4. Assemble the Pasta Bake: In a large mixing bowl, combine the cooked and drained pasta with 1 cup of homemade pesto sauce. Gently stir until the pasta is evenly coated. Spread a thin layer of tomato sauce on the base of the prepared baking dish. Add the pasta-pesto mixture evenly over the tomato base. Dollop the ricotta-parmesan mixture evenly over the pasta. Sprinkle 1 cup of shredded mozzarella cheese on top for extra cheesiness. Then, spread the remaining tomato sauce over the mozzarella layer. Finish by sprinkling the rest of the shredded mozzarella cheese evenly on top.
  5. Bake Everything: Loosely cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes. Remove the foil and bake for an additional 5 minutes or until the cheese has fully melted and is slightly browned and bubbly.
  6. Serve: Remove the pasta bake from the oven. Let it rest for a few minutes before serving. Pair it with your favorite fresh salad or crusty bread for a complete Italian-inspired meal. Bon Appetit!

Notes

  • Reserve 2-3 tablespoons of pasta water to add moisture and creaminess to the ricotta mixture.
  • You can substitute rigatoni with any pasta shape like penne, ziti, or fusilli.
  • Using organic ingredients enhances flavor and nutrition.
  • If desired, you can sprinkle extra parmesan on top before baking for a sharper cheese flavor.
  • This recipe can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.

Nutrition

Keywords: Tuscan chicken, spaghetti squash, pasta bake, homemade pesto, ricotta cheese, Italian recipe, easy dinner, baked pasta

Find it online: https://bakedbylisa.com/tuscan-chicken-and-spaghetti-squash-recipe/