Finding meals that kids will actually eat can take some trial and error. These cheesy chicken pasta bakes use basic ingredients and straightforward steps. Most come together in one pan and work well for weeknight dinners. You will see variations that suit different tastes while keeping the focus on simple prep. They offer practical choices to add to your regular meal plans.
Helpful Tips Before You Start
These tips will help you get creamy results and keep the flavors mild enough for kids.
Choose a Mild Cheese Mix
Use mostly mozzarella with a little mild cheddar. Stronger cheeses can make the dish taste too sharp for young eaters.
Cook Pasta Just Until Firm
Boil the pasta a minute or two less than the package says. It will finish cooking in the oven and stay from turning soft.
Shred Chicken Ahead of Time
Cook and shred the chicken the day before. Cold shredded chicken mixes into the sauce faster when you assemble the bake.
Grate Vegetables Very Fine
Add finely grated carrot or zucchini to the sauce if you want extra vegetables. Small pieces disappear under the cheese layer.
Use a Medium Baking Dish
A 9 by 13 inch dish gives the right thickness for even heating. Thinner layers dry out faster in the oven.
Classic Three-Cheese Chicken Penne Bake
This baked pasta dish combines tender penne with chunks of chicken and a blend of three cheeses that melt into a creamy, stretchy topping. Kids enjoy the familiar flavors and the way the cheese pulls apart with each forkful. It works well for busy weeknights when you need a filling meal that reheats easily for leftovers.
The texture stays soft inside with a lightly golden cheese crust on top. A simple tomato sauce ties everything together without overpowering the cheesy taste.
Serves 4 people.
Ingredients
- 8 oz penne pasta
- 1 lb boneless skinless chicken breasts, cooked and diced
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 inch baking dish.
- Cook the penne in a large pot of boiling salted water until al dente, then drain and return it to the pot.
- Stir the marinara sauce, diced chicken, garlic powder, salt, and pepper into the cooked pasta until evenly combined.
- Mix in half of the mozzarella, half of the cheddar, and half of the parmesan until the cheeses begin to melt into the mixture.
- Transfer the pasta mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining mozzarella, cheddar, and parmesan evenly over the top.
- Bake uncovered for 20-25 minutes until the cheese is melted and lightly browned on top.
- Remove from the oven and let it rest for 5 minutes before serving.
Extra Tips
Shred the cheeses yourself for the smoothest melt, as pre-shredded bags can turn slightly grainy when baked. If the top browns too quickly, loosely cover the dish with foil for the last 10 minutes. Leftovers reheat well in the microwave with a splash of milk stirred in to loosen the sauce.Course: Main Course Cuisine: Italian-American Equipment: Large pot, 9×9 inch baking dish, Mixing bowl
Cheesy Chicken Broccoli Rotini Casserole
This cheesy chicken broccoli rotini casserole combines spiral pasta with tender chicken and broccoli in a simple cheese sauce. Kids like the mild flavors and the way the rotini holds the sauce. It makes a reliable choice for weeknight dinners when you need something filling that the whole family will eat.
The dish bakes until the cheese turns golden on top and the pasta stays soft inside. Broccoli adds a bit of color and texture without overpowering the creamy base.
Serves 4 people.
Ingredients
- 8 oz rotini pasta
- 2 cups cooked diced chicken
- 3 cups broccoli florets
- 3 cups shredded cheddar cheese, divided
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 baking dish.
- Bring a large pot of salted water to a boil. Add the rotini and cook for 6 minutes, then add the broccoli florets and cook 2 minutes more until both are just tender. Drain and set aside.
- In a skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Slowly pour in the milk while whisking to avoid lumps. Add the garlic powder, salt, and pepper. Cook until the sauce thickens slightly.
- Remove the skillet from heat and stir in 2 cups of the cheddar cheese until melted. Add the drained pasta and broccoli along with the diced chicken. Stir gently to coat everything in the sauce.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
- Bake for 20 minutes until the cheese is melted and lightly browned on top. Let it rest 5 minutes before serving.
Extra Tips
Use rotisserie chicken to save time on busy nights. Steam the broccoli briefly rather than boiling it too long so it keeps some bite after baking. Leftovers reheat well in the microwave with a splash of milk stirred in to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large pot, Skillet, 9×9 baking dish, Whisk
Buffalo Chicken Mac and Cheese Bake
This Buffalo Chicken Mac and Cheese Bake turns classic mac and cheese into a family-friendly pasta dish with tender chicken and a light tangy kick. It works well for weeknight dinners when you want something hearty that still feels like comfort food. The result is creamy pasta with melted cheese throughout and a crisp topping that kids enjoy.
Serves 4 people.
Ingredients
- 8 ounces elbow macaroni
- 2 cups cooked shredded chicken breast
- 1/2 cup mild buffalo sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 cups shredded cheddar cheese, divided
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F. Cook the elbow macaroni in a large pot of boiling water until al dente, then drain and set aside.
- In a medium skillet over medium heat, melt the butter. Whisk in the flour and cook for one minute. Slowly pour in the milk while whisking to avoid lumps. Continue stirring until the mixture thickens.
- Remove the skillet from heat. Stir in 1 1/2 cups cheddar cheese, the mozzarella cheese, garlic powder, salt, and mild buffalo sauce until the cheeses melt into a smooth sauce.
- Combine the cooked macaroni, shredded chicken, and cheese sauce in the large pot. Stir until everything is evenly coated.
- Transfer the mixture to a greased 9×9 baking dish. Sprinkle the remaining 1/2 cup cheddar cheese and the panko breadcrumbs evenly over the top.
- Bake for 20 to 25 minutes until the cheese is bubbly and the breadcrumbs turn golden. Remove from the oven and sprinkle with chopped parsley before serving.
Extra Tips
For the best texture, let the bake rest for five minutes after baking so the sauce sets slightly. Mild buffalo sauce keeps the flavor kid-friendly. Leftovers reheat well in a 350°F oven to restore the crispy topping. You can swap the panko for crushed crackers if needed.Course: Main Course Cuisine: American Equipment: Large Pot, Medium Skillet, 9×9 Baking Dish
Cheesy Taco Chicken Shells Bake
This recipe turns taco night into a baked pasta dish that kids enjoy. The jumbo shells hold a creamy chicken filling with taco seasoning and salsa, then get covered in melted cheese for an easy weeknight meal.
It works well for busy evenings when you need something that reheats well and appeals to picky eaters. The shells stay tender while the cheese creates a golden top and the taco flavors stay mild enough for children.
Serves 4 people.
Ingredients
- 12 jumbo pasta shells
- 2 cups cooked shredded chicken
- 1 packet taco seasoning mix
- 8 oz cream cheese, softened
- 1 cup salsa
- 2 cups shredded Mexican blend cheese
- 2 green onions, sliced
Instructions
- Preheat the oven to 375°F and bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package directions until just tender, then drain and set aside.
- In a mixing bowl, combine the shredded chicken, taco seasoning mix, cream cheese, half the salsa, and half the shredded Mexican blend cheese until evenly mixed.
- Spoon the chicken mixture into each cooked shell and arrange the filled shells in a single layer in a greased baking dish.
- Spoon the remaining salsa over the shells, then sprinkle the rest of the shredded cheese on top.
- Bake for 20 to 25 minutes until the cheese is melted and bubbly.
- Remove from the oven and scatter the sliced green onions over the top before serving.
Extra Tips
Warm the cream cheese slightly before mixing so it blends smoothly with the chicken and seasoning. If the filling seems thick, add a spoonful of salsa to loosen it. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the shells from drying out.Course: Main Course Cuisine: Mexican Equipment: Large Pot, Mixing Bowl, Baking Dish
Ranch Bacon Chicken Fusilli Casserole
This casserole combines tender fusilli with chunks of chicken and crispy bacon in a creamy ranch sauce. Kids enjoy the familiar flavors, and the melted cheese on top makes it feel like a treat. It works well for busy weeknights when you need a filling meal that comes together without much fuss.
The texture stays creamy inside with a golden cheese layer on the surface. Bacon adds a savory crunch that balances the mild ranch taste.
Serves 4 people.
Ingredients
- 8 ounces fusilli pasta
- 2 cups cooked chicken, diced
- 6 slices bacon, cooked and crumbled
- 1 packet (1 ounce) ranch seasoning mix
- 2 cups shredded cheddar cheese, divided
- 1 cup milk
- 4 ounces cream cheese, softened
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 inch baking dish.
- Cook the fusilli in a large pot of boiling water until al dente, then drain and set aside.
- In a skillet over medium heat, combine the milk, cream cheese, and ranch seasoning mix. Stir until the cream cheese melts and the mixture forms a smooth sauce.
- Add the cooked chicken and most of the crumbled bacon to the sauce. Stir to coat evenly.
- Mix in the drained fusilli and 1 cup of the shredded cheddar cheese until everything is combined.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining cup of cheddar cheese and the rest of the bacon over the top.
- Bake for 20 minutes until the cheese is melted and lightly browned on the edges. Let it rest for 5 minutes before serving.
Extra Tips
Use freshly cooked bacon for the best crunch, and stir the sauce slowly to keep it from separating. Leftovers reheat well in the microwave with a splash of milk to restore creaminess. If you want a milder flavor, reduce the ranch packet by half and add an extra half cup of milk.Course: Main Course Cuisine: American Equipment: Large Pot, Skillet, 9×9 Baking Dish, Mixing Bowl
Pesto Chicken and Tomato Mozzarella Rigatoni Bake
This bake combines tender rigatoni with chicken pieces coated in bright pesto and bursts of tomato. Melted mozzarella creates a golden top that appeals to kids while the herby sauce keeps the flavor interesting. It works well for busy weeknights when you need a one-dish meal that reheats easily.
The finished dish has a creamy texture from the cheese and a slight crunch where the mozzarella browns on top. Pesto brings fresh basil notes that balance the mild chicken and sweet tomatoes without being too strong for younger eaters.
Serves 4 people.
Ingredients
- 12 oz rigatoni pasta
- 1 lb boneless chicken breast, cut into bite-size pieces
- 1/2 cup basil pesto
- 1 pint cherry tomatoes, halved
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces, salt, and pepper. Cook for 5-6 minutes until the chicken is no longer pink.
- Stir in the minced garlic and cook for 1 minute more. Remove the skillet from heat.
- In a large bowl, combine the cooked rigatoni, chicken mixture, pesto, and halved cherry tomatoes. Toss until everything is evenly coated.
- Transfer half the pasta mixture to the prepared baking dish. Sprinkle with half the mozzarella and half the Parmesan. Add the remaining pasta mixture on top and finish with the rest of the cheeses.
- Bake for 20-25 minutes until the cheese is melted and lightly browned on top.
- Remove from the oven and let it rest for 5 minutes. Scatter fresh basil leaves over the surface before serving.
Extra Tips
Use a store-bought pesto to keep prep quick, or swap in sun-dried tomato pesto if your kids prefer a milder herb flavor. Leftovers stay good in the fridge for three days and reheat best in a 350°F oven with a splash of water to loosen the sauce. For extra cheesiness, add an additional handful of mozzarella in the final five minutes of baking.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 9×13 Baking Dish
BBQ Chicken Corn and Pepper Pasta Bake
This pasta bake brings together sweet and smoky BBQ flavors with tender chicken and colorful vegetables. Kids enjoy the cheesy top and the mix of corn and peppers that add a little crunch and sweetness. It works well for busy weeknights or casual family dinners when you need a filling meal everyone will eat.
The finished dish has a creamy, melty cheese layer over pasta that holds its shape after baking. The BBQ sauce gives it a familiar taste that pairs nicely with the chicken without being too spicy.
Serves 4 people.
Ingredients
- 8 ounces short pasta such as penne
- 2 cups shredded cooked chicken
- 1 cup BBQ sauce
- 1 red bell pepper, diced
- 1 cup corn kernels
- 2 cups shredded cheddar cheese
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil and cook the pasta until just tender. Drain and set aside.
- Heat the olive oil in a skillet over medium heat. Add the diced red bell pepper and cook for 3 minutes until it softens slightly.
- Stir in the corn, shredded chicken, BBQ sauce, salt, and black pepper. Cook for 2 minutes until everything is warmed through and coated.
- Combine the drained pasta with the chicken mixture in a large bowl. Add 1 cup of the shredded cheddar cheese and stir until evenly mixed.
- Transfer the mixture to a greased baking dish. Sprinkle the remaining cup of cheddar cheese over the top.
- Bake for 20 minutes until the cheese is melted and bubbly. Let it rest for 5 minutes before serving.
Extra Tips
Use rotisserie chicken to cut down on prep. If the BBQ sauce is very sweet, reduce the amount slightly so the dish does not taste overly sugary. Leftovers reheat well in the oven at 350 degrees with a splash of water to keep the pasta moist.Course: Main Course Cuisine: American Equipment: Large Pot, Skillet, Baking Dish
Pepperoni Pizza Chicken Ziti Casserole
This casserole brings pizza flavors into a baked pasta dish with tender chicken and ziti. The pepperoni adds a salty crunch on top while melted cheese holds everything together. Kids recognize the taste right away and finish their plates without much prompting.
It fits well for weeknight dinners or casual get-togethers when you want something filling that still feels like a treat. The layers stay simple yet deliver the right mix of sauce, meat, and cheese in every bite.
Serves 4 people.
Ingredients
- 8 ounces ziti pasta
- 2 cups cooked shredded chicken
- 1 1/2 cups pizza sauce
- 1 cup sliced pepperoni, divided
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×9 baking dish.
- Cook the ziti in a large pot of boiling salted water until al dente, then drain and return it to the pot.
- Stir the pizza sauce, shredded chicken, Italian seasoning, half the pepperoni, and half the mozzarella into the drained pasta until evenly coated.
- Spread the mixture into the prepared baking dish and sprinkle the remaining mozzarella and Parmesan over the top.
- Arrange the remaining pepperoni slices across the cheese layer.
- Bake for 20 to 25 minutes until the cheese is melted and the edges bubble. Let it rest for 5 minutes before serving.
Extra Tips
Use a jarred pizza sauce that your kids already like to keep the flavor consistent. If the pepperoni feels too thick, give the slices a quick microwave on paper towels first to remove excess grease before adding them to the top. Leftovers reheat well in the oven at 350 degrees with a loose foil cover to keep the cheese from drying out.Course: Main Course Cuisine: Italian Equipment: Large pot, 9×9 baking dish, Colander
Chicken Cordon Bleu Pasta Bake
This pasta bake brings together tender chicken, savory ham, and plenty of melted Swiss cheese in a creamy sauce. Kids enjoy the familiar flavors of a classic cordon bleu dish without the extra steps of breading and frying. It works well for weeknight dinners when you need a filling meal that still feels special.
The finished dish has soft pasta coated in a light cheese sauce, with bits of ham and chicken throughout and a golden breadcrumb topping for crunch.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 2 cups cooked chicken, diced
- 1 cup diced ham
- 2 cups shredded Swiss cheese, divided
- 1 1/2 cups milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 cup breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Cook the penne pasta in a large pot of salted water until al dente, then drain and set aside.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute until bubbly.
- Slowly whisk in the milk, garlic powder, salt, and pepper. Cook until the sauce thickens slightly.
- Remove the sauce from heat and stir in 1 1/2 cups of the Swiss cheese until melted.
- In a large bowl, combine the cooked pasta, diced chicken, diced ham, and cheese sauce. Mix until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and sprinkle the remaining 1/2 cup Swiss cheese on top.
- Scatter the breadcrumbs evenly over the cheese layer.
- Bake for 20 to 25 minutes until the top is golden and the edges are bubbling.
Extra Tips
Use leftover rotisserie chicken to save time. If the sauce seems too thick after mixing with the pasta, add a splash of milk before baking. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the pasta from drying out.Course: Main Course Cuisine: American Equipment: Large Pot, Saucepan, 9×13 Baking Dish
Loaded Veggie Chicken Tortellini Bake
This recipe packs tender cheese tortellini, chunks of chicken, and a mix of broccoli, carrots, and spinach into one bubbly bake. Kids enjoy the creamy cheese coating while parents like the extra vegetables hidden in every bite. It works well for busy weeknights when you need a filling meal that reheats nicely the next day.
The finished dish has soft pasta, juicy chicken, and lightly cooked vegetables held together by melted mozzarella and a touch of Parmesan. The top browns just enough to give a little contrast without drying out the center.
Serves 4 people.
Ingredients
- 10 oz cheese tortellini
- 2 cups diced cooked chicken
- 1 cup broccoli florets
- 1 cup chopped carrots
- 1 cup fresh spinach
- 2 cups shredded mozzarella cheese
- 1 cup Alfredo sauce
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Cook the tortellini in a large pot of boiling water according to package directions, then drain and return it to the pot.
- Add the Alfredo sauce, diced chicken, broccoli florets, chopped carrots, spinach, and 1 1/2 cups of the mozzarella cheese to the pot. Stir until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1/2 cup mozzarella cheese and all of the Parmesan cheese over the top.
- Bake for 20 to 25 minutes until the cheese is melted and the edges are lightly golden.
- Remove from the oven and let it rest for 5 minutes before serving.
Extra Tips
Steam the broccoli and carrots for two minutes before mixing if your kids prefer very soft vegetables. Leftovers keep well in the fridge for three days and reheat best in a 350°F oven with a splash of milk stirred in to loosen the sauce. You can swap the Alfredo sauce for a simple cream of chicken soup thinned with a little milk if that is what you have on hand.Course: Main Course Cuisine: Italian Equipment: Large pot, 9×13 baking dish, Mixing bowl
Creamy Tomato Basil Chicken Farfalle Bake
This bake combines tender chicken and bowtie pasta in a creamy tomato sauce that tastes fresh thanks to plenty of basil. Kids enjoy the melted cheese on top while parents appreciate a meal that comes together in one dish. It works well for busy weeknights when you need something hearty that still feels light.
The texture stays creamy inside with a golden cheese crust. The tomato sauce balances the richness without overpowering the mild flavors children prefer.
Serves 4 people.
Ingredients
- 8 ounces farfalle pasta
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 (15-ounce) can tomato sauce
- 1 cup heavy cream
- 1/4 cup chopped fresh basil
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees F. Cook the farfalle in a large pot of salted boiling water until just al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides.
- Stir in the minced garlic and cook for one minute until fragrant. Pour in the tomato sauce, heavy cream, salt, and pepper. Simmer for 5 minutes until the sauce thickens slightly.
- Remove the skillet from heat and stir in the cooked farfalle and chopped basil until everything is evenly coated.
- Transfer the mixture to a greased 9×13 baking dish. Sprinkle the mozzarella and parmesan evenly over the top.
- Bake for 20 minutes until the cheese is melted and bubbly with golden spots. Let it rest for 5 minutes before serving.
Extra Tips
Use the full amount of mozzarella for the best pull when kids scoop their portions. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce. If fresh basil is unavailable, stir in 1 teaspoon dried basil with the tomato sauce instead.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 9×13 Baking Dish
Four-Cheese Chicken Lasagna Casserole
This Four-Cheese Chicken Lasagna Casserole layers tender noodles with shredded chicken and a rich mix of ricotta, mozzarella, cheddar, and parmesan. It creates a hearty bake that feels comforting without much fuss.
It works well for weeknight dinners or weekend prep when you need a meal that reheats nicely. The texture stays creamy inside with a lightly browned cheese top that appeals to kids.
Serves 4 people.
Ingredients
- 8 lasagna noodles
- 2 cups shredded cooked chicken
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1/2 cup grated parmesan cheese, divided
- 3 cups marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13 baking dish. Cook the lasagna noodles according to package directions, then drain and set aside.
- In a mixing bowl, stir together the ricotta cheese, 1 cup mozzarella, 1/2 cup cheddar, 1/4 cup parmesan, Italian seasoning, and garlic powder until evenly combined.
- Spread 1 cup marinara sauce across the bottom of the baking dish. Lay 4 noodles over the sauce in a single layer.
- Scatter 1 cup shredded chicken over the noodles, then spoon half the cheese mixture on top and spread it gently. Add another 1 cup marinara sauce.
- Repeat the layers with the remaining 4 noodles, 1 cup chicken, remaining cheese mixture, and 1 cup marinara sauce.
- Sprinkle the remaining 1 cup mozzarella, 1/2 cup cheddar, and 1/4 cup parmesan evenly over the top.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake 10 more minutes until the cheese on top turns golden and bubbly. Let it rest 5 minutes before slicing.
Extra Tips
Use regular marinara rather than a chunky variety so the layers stay smooth for younger eaters. If the chicken is cold from the fridge, warm it briefly before layering to help the center heat evenly. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the pasta from drying out.Course: Main Course Cuisine: Italian Equipment: Large pot, 9×13 baking dish, Mixing bowl
