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A baked chicken Parmesan casserole with rigatoni, marinara sauce, crispy chicken pieces, and melted mozzarella on top

Easy Baked Chicken Parmesan Casserole With Pasta

Italian-American casserole Weeknight dinner or make-ahead meal · Cheesy, cozy, and easy to customize.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: Modern home baking.
Calories: 80
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups yogurt plain or vanilla
  • 4 eggs
  • 1 teaspoon pure vanilla extract optional
  • 5 tablespoons cornstarch

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk together the yogurt and eggs until fully combined.
  3. Add the vanilla, if using, and the cornstarch. Whisk again until the batter is completely smooth.
  4. Pour the batter into a parchment-lined loaf pan.
  5. Bake for 50 to 60 minutes, or until the cake is golden, set, and a toothpick inserted in the center comes out clean.
  6. Let it cool at room temperature for about 30 minutes, then chill for at least 2 hours for a firmer texture.
  7. Serve plain or topped with berries, honey, maple syrup, or whatever finish you like best.

Notes

This cake is intentionally mild in sweetness. If you want a sweeter version, use vanilla or coconut yogurt, or add about 1/4 cup sugar to the batter.
Greek yogurt works, but the source also says regular yogurt and flavored yogurts are fine. The main thing is choosing a yogurt style that matches the texture and sweetness you want.
Do not panic if the cake deflates and wrinkles a bit after baking. The source says that is completely normal.
If you slice it too early, the texture may seem more eggy and less developed. Chilling it helps the flavor settle and the crumb firm up.