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Chicken and Penne Parmesan Casserole

Low in fat and high in protein, this home-cooked casserole is full of wholesome ingredients that will have everyone running to the dinner table.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dinner
Cuisine: Italian
Keyword: Budget-Friendly, Diabetic-Friendly, Kid-Friendly
Servings: 8 people
Calories: 310kcal


  • 1 tablespoon extra virgin olive oil divided
  • 1 pound lean ground chicken or turkey
  • 24 ounces marinara sauce jar, no sugar added, store bought or homemade
  • 12 ounces whole-grain penne uncooked (3 1/2 cups)
  • 1/2 cup parmesan freshly grated, divided
  • 3/4 cup part-skim mozzarella cheese grated
  • 1/4 cup parsley coarsely chopped, loosely packed or garnish (optional)


  • Preheat the oven to 375 degrees F.
  • Boil a pot of salted water for the pasta and cook according to package directions, until the pasta is al dente.
  • Over medium heat, in a skillet, cook the ground poultry for about 8 minutes, or until cooked through. Season with salt and pepper. Add all of the marinara sauce and stir.
  • Mix the drained pasta with the sauce,1/4 cup of the Parmesan and the mozzarella cheese. Transfer the pasta to a 9 x 13-inch casserole dish that has been sprayed with cooking spray or greased with a small amount of olive oil. Sprinkle the remaining Parmesan on top of the pasta then drizzle with 1 tablespoon extra virgin olive oil.
  • Bake for 20 - 25 minutes or until a golden crust forms on top.
  • Let it rest for about 5 - 10 minutes. Garnish with chopped parsley just prior to serving, if desired.


Serving: 1cup | Calories: 310kcal | Carbohydrates: 34g | Protein: 19g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 59mg | Sodium: 156mg | Fiber: 5g |
SmartPoints (Freestyle): 9