Chicken Spaghetti Lasagna Bake (Print version)

A cozy baked pasta casserole with spaghetti, shredded chicken, marinara, ricotta, mozzarella, and a golden cheese top.

# Ingredients:

For the pasta and chicken

01 - 12 oz (340 g) spaghetti, broken in half
02 - 1 tablespoon kosher salt, for the pasta water
03 - 3 cups (420 g) cooked shredded chicken
04 - 3 cups (720 ml) marinara sauce, divided
05 - 1/3 cup (80 ml) reserved pasta water, as needed

For the cheese layers

06 - 15 oz (425 g) whole-milk ricotta cheese
07 - 1 large egg
08 - 1/2 cup (50 g) grated parmesan cheese, divided
09 - 2 tablespoons chopped fresh parsley, plus more for serving
10 - 1 teaspoon Italian seasoning
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon black pepper
14 - 2 1/2 cups (280 g) shredded low-moisture mozzarella cheese, divided

For the pan

15 - 1 tablespoon olive oil or cooking spray
16 - 1/4 teaspoon crushed red pepper flakes, optional

# Instructions:

01 - Heat the oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil or cooking spray, then spread 1/2 cup marinara over the bottom.
02 - Boil the spaghetti in salted water for 1-2 minutes less than the package directions. Reserve 1/3 cup pasta water, then drain well.
03 - In a bowl, stir ricotta, egg, 1/4 cup parmesan, parsley, Italian seasoning, garlic powder, salt, and black pepper until creamy.
04 - In a large bowl, toss the drained spaghetti with shredded chicken, 2 cups marinara, and a splash of reserved pasta water until evenly coated.
05 - Add half the chicken spaghetti to the dish. Spoon the ricotta mixture over it, sprinkle with 1 cup mozzarella, then add the remaining chicken spaghetti. Spread the remaining 1/2 cup marinara over the top.
06 - Top with the remaining 1 1/2 cups mozzarella, remaining 1/4 cup parmesan, and crushed red pepper flakes if using.
07 - Cover loosely with foil and bake for 20 minutes. Uncover and bake 15-20 minutes more, until the edges bubble and the cheese is melted with golden spots.
08 - Let the casserole rest for 10-15 minutes before cutting or scooping. Finish with extra parsley and serve hot.

# Good to know:

01 - Cook the spaghetti just under al dente because it finishes in the oven.
02 - Best baked in a 9x13-inch dish for even layers.
03 - Letting it rest makes the servings cleaner and less runny.

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