BBQ Chicken Pasta Bake (Print Version)
# Ingredients:
01 -
3 cups rigatoni, uncooked (rotini also works)
02 -
3 tbsp extra virgin olive oil
03 -
1 medium red onion, minced
04 -
3 cloves garlic, minced
05 -
6 cups large tomatoes, diced (about 4)
06 -
1 tsp brown sugar
07 -
1 red pepper, diced (optional)
08 -
½ tsp chili flakes, or 2 tbsp hot sauce (optional)
09 -
1/2 cup BBQ sauce
10 -
1 cup sweet corn kernels, fresh or frozen
11 -
1 cup black beans (cooked or canned. Rinse if using canned)
12 -
Salt and pepper to season
13 -
2 cups BBQ chicken, leftover, chopped or shredded
14 -
1 cup mozzarella cheese, grated
15 -
1 cup cheddar cheese, grated
# Instructions:
01 -
Boil the pasta in well-salted water as instructed on the package until al dente, then drain in a colander. Be careful not to overcook the pasta.
02 -
Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the garlic and onions and sauté for about a minute or two until the onions soften but do not brown.
03 -
Turn heat to high and toss in the tomatoes, brown sugar, and chili flakes. Cook until the tomatoes just start to break down.
04 -
Add the red pepper and cook for an additional few minutes until the juice from the tomatoes has mostly cooked off. Add the BBQ sauce, corn, and black beans, then season the sauce with salt and pepper to taste.
05 -
Stir in the leftover BBQ chicken and the cooked, drained pasta.
06 -
Transfer the mixture to a greased 8 or 9-inch square baking dish. Mix the grated cheeses together and sprinkle on top.
07 -
Bake at 350°F (175°C) for 30 minutes. Serve warm.