Origin Rotisserie Chicken Pasta Bake

Blending Italian-American pasta bakes with the convenience of store-bought rotisserie chicken, this dish is a modern comfort food staple.

What I Love About This Recipe

It’s rich, satisfying, and comes together with minimal effort. Rotisserie chicken adds flavor and saves time — all you do is mix, bake, and enjoy.

Also Read : Air Fryer Honey Sriracha Salmon Bites

Rotisserie Chicken Pasta Bake

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

433

kcal

Ingredients

• 3 cups cooked pasta (penne or rotini work well)

• 2 cups shredded rotisserie chicken

• 1 ½ cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1 ½ cups marinara or Alfredo sauce (your choice)

• ½ cup sour cream or cream cheese (optional for creaminess)

• 1 tsp Italian seasoning

• Salt and pepper, to taste

• Fresh parsley or basil, for garnish

Directions

• Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• In a large bowl, combine cooked pasta, shredded chicken, sauce, sour cream or cream cheese (if using), Italian seasoning, salt, and pepper.
• Stir in half of the mozzarella and Parmesan cheeses.
• Transfer to baking dish and spread evenly. Top with remaining cheeses.
• Bake for 20–25 minutes until bubbly and golden on top.
• Garnish with fresh herbs and serve warm.

Notes

• Use Alfredo for a creamier bake or marinara for a tomato-based version.
• Add spinach, mushrooms, or bell peppers for extra veggies.
• Can be assembled ahead and baked later — just increase bake time slightly if chilled.

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Origin Cheesy Lasagna Sheet Pasta

Inspired by classic Italian lasagna but simplified by using lasagna sheets cooked and layered with cheese instead of multiple ingredients and long baking times.

What I Love About This Recipe

It’s creamy, cheesy, and super satisfying. Perfect when you want the flavors of lasagna but need a faster, fuss-free option that still feels indulgent.

Also Read : Lamb Souvlaki

Cheesy Lasagna Sheet Pasta

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

450

kcal

Ingredients

• 8–10 lasagna sheets

• 2 cups shredded mozzarella cheese

• 1 cup ricotta cheese

• 1 cup grated Parmesan cheese

• 2 cups marinara sauce (store-bought or homemade)

• 2 cloves garlic, minced

• 2 tbsp olive oil

• Fresh basil or parsley for garnish

• Salt and pepper, to taste

Directions

• Cook lasagna sheets according to package instructions until al dente. Drain and set aside.
• In a skillet, heat olive oil and sauté garlic until fragrant (about 1 minute). Add marinara sauce and simmer for 5 minutes.
• Preheat oven to 375°F (190°C).
• In a baking dish, spread a thin layer of marinara sauce. Layer lasagna sheets, dollops of ricotta, a sprinkle of mozzarella and Parmesan, and more sauce. Repeat layers until ingredients are used, finishing with cheese on top.
• Bake for 20–25 minutes until bubbly and golden on top.
• Garnish with fresh basil or parsley before serving.

Notes

• For a richer flavor, add cooked ground beef or sausage in the sauce.
• You can substitute spinach or mushrooms between layers for a veggie boost.
• Let the pasta rest for 5 minutes before slicing to help it set.

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Origin Chicken Pot Pie Pasta Bake

Chicken pot pie has been a staple in American comfort food, tracing its roots back to European meat pies. This pasta version keeps the creamy, hearty filling but swaps the crust for pasta, making it an easy, oven-baked dish.

What I Love About This Recipe

This dish combines the best of both worlds—the creamy, cozy flavors of chicken pot pie with the heartiness of a baked pasta dish. It’s an easy, one-pan meal that comes together quickly, making it perfect for busy weeknights. The golden cheese topping adds an irresistible crunch!

Also Read : Baked Potato Soup

Chicken Pot Pie Pasta Bake

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

520

kcal

Ingredients

• 12 oz pasta (penne or rotini)

• 2 tablespoons butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 cups cooked, shredded chicken

• 1 cup frozen peas and carrots

• 1 cup frozen corn

• 1 (10.5 oz) can cream of chicken soup

• 1 cup milk

• ½ cup chicken broth

• 1 teaspoon Italian seasoning

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1½ cups shredded cheddar cheese

• ½ cup grated Parmesan cheese

• ½ cup crushed Ritz crackers (optional, for topping)

Directions

• Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• Cook pasta according to package directions until al dente. Drain and set aside.
• In a large skillet, melt butter over medium heat. Sauté onion and garlic until softened.
• Stir in shredded chicken, frozen peas, carrots, and corn. Cook for 2-3 minutes.
• Add cream of chicken soup, milk, chicken broth, Italian seasoning, salt, and pepper. Mix until smooth and heated through.
• Stir in cooked pasta and 1 cup of shredded cheddar cheese. Transfer mixture to the prepared baking dish.
• Sprinkle remaining cheddar, Parmesan cheese, and crushed Ritz crackers on top.
• Bake for 20-25 minutes, or until bubbly and golden brown on top.

Notes

• For extra flavor, add cooked bacon or mushrooms.
• Swap cream of chicken soup with homemade white sauce for a fresher taste.
• Leftovers can be stored in the fridge for up to 3 days or frozen for later.

The post Chicken Pot Pie Pasta Bake appeared first on RecipeWikki.

Origin Marry Me Chicken Pasta Bake

The name “Marry Me Chicken” comes from the idea that this dish is so good, it could inspire a marriage proposal. Originally a skillet-based creamy chicken dish, it has now evolved into various forms, including this hearty pasta bake.

What I Love About This Recipe

This pasta bake takes the beloved creamy chicken dish to the next level by combining it with pasta and a crispy baked topping. The sun-dried tomatoes add a tangy depth of flavor, while the Parmesan and mozzarella create the ultimate cheesy goodness. Plus, it’s easy to make in advance, making it perfect for meal prep or family dinners.

Also Read : Sandy’s Simple Spring Lettuce Salad

Marry Me Chicken Pasta Bake

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

565

kcal

Ingredients

• 1 ½ cups rhubarb, chopped into small pieces

• ⅓ cup granulated sugar

• 3 large eggs

• ½ cup buttermilk

• ½ cup whole milk

• ½ cup all-purpose flour

• ¼ cup honey or maple syrup

• 1 teaspoon vanilla extract

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

• Butter (for greasing)

• Powdered sugar (for dusting, optional)

Directions

• Preheat oven to 375°F (190°C). Grease a 9-inch baking dish or cast-iron skillet with butter.
• Toss the rhubarb with 1 tablespoon of sugar and let it sit for 10 minutes to release juices.
• In a mixing bowl, whisk together eggs, buttermilk, milk, honey (or maple syrup), vanilla extract, cinnamon, and salt.
• Gradually add flour, whisking continuously until the batter is smooth and lump-free.
• Pour the batter into the prepared baking dish and evenly distribute the rhubarb on top.
• Bake for 35-40 minutes, or until the clafoutis is set and lightly golden on top.
• Let it cool for 10 minutes before dusting with powdered sugar, if desired.
• Serve warm or chilled, with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

• For extra caramelization, roast the rhubarb with sugar before adding it to the batter.
• The clafoutis will puff up during baking but settle as it cools—this is normal.

The post Marry Me Chicken Pasta Bake appeared first on RecipeWikki.

Origin Chicken Pot Pie Pasta Bake

Chicken pot pie has been a beloved dish in American cuisine for centuries, inspired by British and French meat pies. This pasta variation brings the same homey flavors but replaces the pie crust with pasta, making it a perfect fusion of comfort food classics.

What I Love About This Recipe

This dish has everything I love about chicken pot pie—savory filling, creamy sauce, and hearty vegetables—but with the ease of pasta. It’s a great make-ahead meal, and the golden, cheesy topping makes it absolutely irresistible. Plus, it’s perfect for feeding a crowd!

Also Read : Roasted New Red Potatoes

Chicken Pot Pie Pasta Bake

Recipe by RecipeWikki

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

489

kcal

Ingredients

• 2 cups cooked, shredded chicken

• 3 cups cooked pasta (penne or rotini work best)

• 2 tablespoons butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup frozen mixed vegetables (peas, carrots, corn)

• 2 tablespoons all-purpose flour

• 2 cups chicken broth

• 1 cup milk

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried thyme

• 1 cup shredded cheddar cheese

• ½ cup grated Parmesan cheese

• ½ cup breadcrumbs (for topping, optional)

Directions

• Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• In a large pan, melt butter over medium heat. Add diced onion and garlic, cooking until softened.
• Stir in frozen vegetables and cook for 2-3 minutes.
• Sprinkle in flour, stirring to coat the vegetables. Cook for 1 minute.
• Slowly whisk in chicken broth and milk, stirring constantly until the sauce thickens.
• Season with salt, pepper, and thyme. Add shredded chicken and cooked pasta, mixing well.
• Pour the mixture into the greased baking dish. Sprinkle cheddar cheese, Parmesan, and breadcrumbs on top.
• Bake for 20-25 minutes, or until the top is golden brown and bubbly.
• Let rest for 5 minutes before serving.

Notes

• For extra crunch, mix breadcrumbs with melted butter before topping.
  
• Swap in your favorite vegetables, like green beans or mushrooms.
  

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Origin Creamy Tuna Florentine Pasta Bake

Florentine dishes, inspired by Italian cuisine, typically feature spinach, which pairs beautifully with the creamy sauce and tuna in this dish. This pasta bake takes the classic flavors of a tuna casserole and elevates it with a rich béchamel-style sauce and plenty of cheese.

What I Love About This Recipe

The combination of creamy sauce, flaky tuna, and fresh spinach makes this dish both comforting and nutritious. The golden, cheesy crust adds a deliciously crispy texture. Plus, it’s an excellent way to use pantry staples like canned tuna and pasta while still feeling indulgent.

Also Read : Sticky Rice with Passion Fruit Sauce

Creamy Tuna Florentine Pasta Bake

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

510

kcal

Ingredients

• 2 tablespoons butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 cups fresh spinach, chopped

• 2 tablespoons all-purpose flour

• 1 ½ cups milk (whole or 2%)

• ½ cup heavy cream

• 1 teaspoon Dijon mustard

• ½ teaspoon salt

• ½ teaspoon black pepper

• ¼ teaspoon ground nutmeg

• 2 (5 oz) cans tuna, drained and flaked

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• ½ cup panko breadcrumbs (optional, for crispy topping)

• 1 tablespoon olive oil (for topping)

Directions

• Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
• Cook pasta according to package instructions until al dente. Drain and set aside.
• In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until softened.
• Add spinach and cook until wilted, about 1-2 minutes.
• Sprinkle flour over the mixture and stir well to coat everything.
• Slowly pour in milk and heavy cream, whisking continuously to avoid lumps.
• Stir in Dijon mustard, salt, pepper, and nutmeg. Simmer until the sauce thickens, about 3-4 minutes.
• Remove from heat and gently fold in the tuna and cooked pasta.
• Transfer the mixture to the prepared baking dish and spread evenly.
• Sprinkle mozzarella and Parmesan cheese evenly over the top.
• If using, mix panko breadcrumbs with olive oil and sprinkle over the cheese for extra crunch.
• Bake uncovered for 20 minutes, until the cheese is melted and bubbly.
• Let sit for 5 minutes before serving.

Notes

• Swap canned tuna for cooked shredded chicken for a different protein option.
• Use Gruyère or cheddar for a richer, more complex cheese flavor.

The post Creamy Tuna Florentine Pasta Bake appeared first on RecipeWikki.

Origin Easy Beef Stroganoff Pasta Bake

Beef Stroganoff originated in Russia in the 19th century and has since become a globally loved dish. Traditionally made with sautéed beef in a creamy sauce, this baked version brings a modern twist by combining it with pasta and cheese for an easy, oven-baked meal.

What I Love About This Recipe

The combination of creamy stroganoff sauce, perfectly cooked pasta, and gooey melted cheese makes this dish both indulgent and satisfying. The bake adds an extra layer of texture and flavor, with crispy golden cheese on top. Plus, it’s a great make-ahead meal, perfect for leftovers or meal prepping.

Also Read : Belizean Chicken Stew

Easy Beef Stroganoff Pasta Bake

Recipe by RecipeWikki

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

500

kcal

Ingredients

• 12 oz pasta (penne, rotini, or egg noodles)

• 1 lb ground beef (or thinly sliced sirloin)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 ½ cups mushrooms, sliced

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon smoked paprika

• 1 tablespoon Worcestershire sauce

• 1 ½ cups beef broth

• 1 cup sour cream

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 2 tablespoons unsalted butter

• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

• Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• Cook the pasta according to package instructions until al dente. Drain and set aside.
• In a large skillet, melt butter over medium heat. Add onions and mushrooms, sautéing until soft.
• Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat.
• Stir in garlic, Worcestershire sauce, paprika, salt, and pepper. Cook for 1 minute.
• Sprinkle flour over the mixture and stir well to combine.
• Pour in beef broth and bring to a simmer. Cook for 3-4 minutes until slightly thickened.
• Remove from heat and stir in sour cream until fully incorporated.
• Add the cooked pasta to the skillet and mix well to coat in the sauce.
• Transfer the mixture to the prepared baking dish.
• Sprinkle mozzarella and Parmesan cheese evenly over the top.
• Bake uncovered for 20 minutes, until cheese is melted and bubbly.
• Garnish with fresh parsley and serve hot.

Notes

• For a richer flavor, substitute half of the sour cream with cream cheese.

The post Easy Beef Stroganoff Pasta Bake appeared first on RecipeWikki.

Origin Creamy French Onion Chicken Pasta Bake

French onion soup originated in France and became popular for its deep, rich flavor from caramelized onions and beef broth. This pasta bake takes inspiration from the soup by incorporating caramelized onions, cheese, and a creamy sauce, giving it a unique twist on a classic dish.

What I Love About This Recipe

This dish is the perfect combination of creamy, cheesy, and savory flavors. The caramelized onions add a deep umami taste, while the creamy sauce makes it irresistibly comforting. I love how the melted cheese on top creates a deliciously golden crust, making every bite satisfying. Plus, it’s a great make-ahead meal for busy weeknights.

Also Read : Belizean Chicken Stew

Creamy French Onion Chicken Pasta Bake

Recipe by RecipeWikki

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

512

kcal

Ingredients

• 2 tablespoons butter

• 2 large onions, thinly sliced

• 1 teaspoon sugar

• 2 cloves garlic, minced

• 1 teaspoon fresh thyme (or ½ teaspoon dried)

• 2 cups cooked chicken, shredded

• 12 ounces pasta (penne or rigatoni)

• 1 cup beef broth

• 1 cup heavy cream

• 1 cup shredded Gruyère cheese (or Swiss cheese)

• ½ cup Parmesan cheese, grated

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon Worcestershire sauce

• 1 tablespoon all-purpose flour

• 1 cup shredded mozzarella cheese

Directions

• Preheat oven to 375°F (190°C) and grease a baking dish.
• In a large skillet, melt butter over medium heat. Add sliced onions and sugar, stirring occasionally until onions are golden brown and caramelized (about 15-20 minutes).
• Add minced garlic and thyme, cooking for another minute until fragrant.
• Stir in the flour and mix well, then slowly add beef broth while stirring to create a smooth sauce.
• Pour in heavy cream, Worcestershire sauce, salt, and pepper. Simmer for 2-3 minutes until slightly thickened.
• In a large bowl, combine cooked pasta, shredded chicken, Gruyère cheese, and Parmesan cheese. Pour in the onion-cream mixture and mix well.
• Transfer the mixture to the greased baking dish and sprinkle mozzarella cheese on top.
• Bake for 20-25 minutes until bubbly and golden brown on top.
• Let rest for 5 minutes before serving.

Notes

• For a deeper flavor, use homemade beef broth instead of store-bought.
• Swap Gruyère for Swiss or provolone cheese if needed.

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