Ingredients:

  • 1 lb dried pasta (spaghetti, penne, or rigatoni)
  • 2 tbsp sea salt
  • 22 oz high-quality frozen chicken nuggets
  • 24 oz premium marinara sauce
  • 2 cups low-moisture shredded mozzarella cheese
  • 0.5 cup freshly grated parmesan cheese
  • 1 tsp dried oregano
  • 0.25 cup fresh basil, chiffonade
  • 0.5 tsp crushed red pepper flakes

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Boil 4 quarts of water with the 2 tbsp of sea salt.
  3. Cook the 1 lb of dried pasta until it is slightly underdone (about 2-3 minutes before the package says al dente).
  4. Drain the pasta, but reserve about 1/2 cup of that starchy liquid just in case the sauce looks too thick.
  5. Spread a thin layer of marinara in the bottom of your baking dish.
  6. Toss the cooked pasta with the remaining marinara, oregano, and red pepper flakes directly in the pot.
  7. Transfer the pasta mixture into the baking dish, evening it out with a spoon.
  8. Arrange the 22 oz of chicken nuggets in a single layer over the pasta. Don't overlap them or they won't stay crispy.
  9. Sprinkle the mozzarella and parmesan evenly over the nuggets.
  10. Bake for 15-20 minutes until the cheese is bubbling and golden brown.
  11. Garnish with the fresh basil chiffonade immediately after removing from the oven.