1 jar (24 oz) pasta sauce — I used Sauz Hot Honey for a spicy kick
8 oz cooked pasta (penne, rotini, or rigatoni) — I used whole grain rotini
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp red pepper flakes (optional)
1/2 cup panko breadcrumbs
1 tbsp melted butter
Instructions
Preheat oven to 375°F. Spray a 9×13 baking dish with nonstick spray.
In a large bowl, mix the shredded chicken with pasta sauce, Italian seasoning, garlic powder, and red pepper flakes.
Spread the cooked pasta into the baking dish—it won’t cover the whole bottom, but that’s fine. Drop spoonfuls of ricotta over the pasta, then pour the chicken and sauce mixture over everything. Gently toss to combine.
Sprinkle mozzarella and Parmesan evenly across the top.
Stir panko with melted butter, then scatter it over the cheese layer.
Bake for 15–20 minutes, or until hot, bubbly, and golden on top.