Ingredients:

  • 1 lb dry pasta such as Ziti, Penne, or Rigatoni
  • 24 oz premium marinara sauce
  • 0.5 cup reserved pasta cooking water
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 21 oz frozen breaded chicken nuggets
  • 2 cups shredded low-moisture mozzarella cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 2 tbsp fresh basil, chiffonade

Instructions:

  1. Set your oven to 400°F and lightly grease your baking dish.
  2. Place the 21 oz of frozen nuggets on a separate baking sheet and bake for 10 minutes.
  3. Cook the 1 lb of dry pasta in salted water for 2 minutes less than the package directions.
  4. Scoop out 0.5 cup of pasta cooking water until the water looks cloudy and starchy.
  5. In the baking dish, mix the 24 oz of marinara with the 1 tsp oregano, 0.5 tsp red pepper flakes, and the reserved pasta water.
  6. Fold the drained pasta into the sauce mixture until every tube is coated in a velvety red sheen.
  7. Arrange the pre toasted nuggets over the top of the pasta. Do not submerge them; let them sit on top to stay crunchy.
  8. Evenly sprinkle the 2 cups of mozzarella and 0.5 cup of Parmesan over the nuggets and pasta.
  9. Place in the oven for 10 to 15 minutes until the cheese is bubbling and golden brown.
  10. Remove from the oven and scatter the 2 tbsp of fresh basil chiffonade over the top until the aroma of fresh herbs fills the kitchen.