one 24 ounce jar marinara sauce or 3 cups homemade sauce
2 tablespoons water
4 tablespoons Armanino Basil Pesto, divided
4 tablespoons grated parmesan cheese, divided
one 24 ounce package frozen chicken nuggets
2 cups (8oz) shredded part-skim mozzarella cheese
Directions
Preheat oven to 375°F.
Grease a 9×13-inch baking dish with cooking spray and put the frozen tortellini in the dish.
Top with ¾ of the marinara, 2 tablespoons of the basil pesto and 2 tablespoons of water; stir to combine and spread the tortellini in a single layer.
Top with 2 tablespoons of the parmesan.
Lay the frozen chicken nuggets on top in a single layer, add a small spoonful of the remaining marinara on top of each nugget then drizzle with the remaining 2 tablespoons basil pesto.
Sprinkle half of the mozzarella evenly on top.
Spray a piece of foil with cooking spray and place, greased side down, on the pan.
Cover and bake until chicken is heated through and cheese is melted, 30 minutes.
Remove the foil, increase the heat to 400ºF. Add the remaining half of the mozzarella and the remaining parmesan evenly on top. Bake for another 10-15 minutes until the cheese is brown and bubbly.
Remove from the oven, garnish with some grated parmesan and serve hot.
Do-ahead: the casserole can be made and refrigerated, tightly wrapped, for several hours. Let at room temperature for 30 minutes before baking.
Chef’s Tips
Frozen chicken nuggets and purchased sauce make this an easy and quick weeknight dinner the whole family will love. Use your favorite chicken nuggets, tenders or even fish sticks for something different.
Need a side dish? Garlic bread is a classic accompaniment or serve sautéed green beans, broccoli, zucchini or a simple green salad with a tangy Italian dressing to round out the meal.
