Heart-Topped Macaroni Bake


Servings: 6-8 | Prep time: 30 minutes | Cook time: 30 minutes | Est. Calories per serving: 310-414

For the pasta:

  • 4c. Kaslo Sourdough Classic Macaroni
  • 1 jar Classico Sweet Basil Marinara
  • 1/2 white or yellow onion
  • 2-3 cloves fresh garlic (minced)

For the chicken:

  • 2 fully thawed boneless, skinless chicken breasts
  • 1tbsp. garlic powder
  • 1tbsp. onion powder
  • 1tsp. chili powder
  • S&P
  • Butter

For the topping:

  • 1c. grated mozzarella
  • 6 mozzarella sandwich slices


  • Parmesan
  • Fresh Italian parsley
  • S&P


  1. Remove chicken breasts from the fridge and allow to sit for 30 minutes before cooking.  This will help it cook more evenly, and it will get a crispier outside. BUT, don’t push your luck: chicken cannot sit out for more than 2 hours before it becomes a health hazard. Don’t forget about them, and make sure you’re ready to cook after those 30 minutes are up (set an alarm). Do not rinse or wash your chicken.
  2. Cook pasta according to package instructions. Strain, and set aside.
  3. Slice chicken into bite sized chunks. In a dish, combine spices and thoroughly coat chicken chunks. Don’t be shy with the spices!
  4. Add the chicken to a pan preheated with a pat of butter, and cook 5-7 minutes. Turn, and cook 5 minutes more. Add your chicken to a glass or ceramic oven-safe dish.
  5. Dice onions finely, and add to dish. Add pasta noodles, sauce, minced garlic, and stir thoroughly.
  6. Top with grated mozzarella, and bake 30 minutes uncovered, until the pasta bake is bubbling and golden brown.
  7. While the pasta is in the oven, carve 6 hearts out of your cheese slices. You can freehand it, or try using a drinking glass – you’ll get the hang of it soon enough! Once the pasta bake is removed from the oven, lay the cheese slices on top, and cover with a sheet of foil for 3 minutes to just barely melt them.
  8. Serve with crusty garlic bread, salad, or on it’s own!

See full blog post by Jamie Krause here. 

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