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rotisserie chickeneasy

Costco Rotisserie Chicken Pasta Bake

A bubbling, cheesy pasta bake made with Costco rotisserie chicken and Rao's marinara — the kind of comfort food that disappears at the dinner table and tastes even better the next day.

Prep Time
20 min
Cook Time
35 min
Servings
6
Cost / Serving
$4.83

Quick Answer

Combine cooked pasta with Rao's marinara, shredded Costco rotisserie chicken, ricotta, and Parmesan, then top with mozzarella and bake at 400°F until bubbling — about 25 minutes. Ready in 55 minutes; serves 6 and reheats beautifully all week.

This pasta bake is the ultimate use of two Costco pantry staples: rotisserie chicken and Rao's marinara. Toss them together with rigatoni and a generous amount of mozzarella, bake until bubbly, and you have a dish that serves six and reheats beautifully for the rest of the week. It's a reliable crowd-pleaser that takes about 20 minutes of active time.

Instructions

  1. 1

    Preheat oven to 400°F. Cook pasta in heavily salted boiling water for 2 minutes less than package directions (it finishes cooking in the oven). Drain and set aside.

  2. 2

    In a large bowl, combine shredded chicken, Rao's marinara, garlic, Italian seasoning, red pepper flakes, 1 cup mozzarella, and the ricotta. Stir well.

  3. 3

    Add the drained pasta to the bowl and toss until everything is evenly coated.

  4. 4

    Pour the mixture into a greased 9x13-inch baking dish. Top with remaining 1 cup mozzarella and all of the Parmesan.

  5. 5

    Bake uncovered for 30–35 minutes until the top is golden and bubbling at the edges.

  6. 6

    Let rest for 5 minutes before serving. Finish with fresh basil.

Frequently Asked Questions

Can I assemble the pasta bake the night before?+
Yes. Assemble everything in the baking dish, cover with foil, and refrigerate overnight. Bake directly from the fridge — add 10–15 minutes to the cook time and keep it covered for the first 20 minutes.
Why cook the pasta slightly underdone?+
The pasta continues cooking in the oven and absorbs liquid from the sauce. If you cook it fully before baking, it will turn mushy. Pulling it 2 minutes early keeps it perfectly al dente in the final dish.
Can I use a different pasta shape?+
Any short pasta with ridges works great — rigatoni, penne, ziti, or cavatappi all hold the sauce well. Avoid long pasta like spaghetti, which doesn't bake evenly.
How do I store and reheat leftovers?+
Refrigerate in an airtight container for up to 4 days. Reheat individual portions in the microwave with a splash of water to prevent drying out, or reheat the whole dish covered at 350°F for 20 minutes.

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