A satisfying Italian casserole recipe where boiled ziti pasta is blended with tomato-sauced chicken pieces and baked with plenty of kashkaval cheese. Can be served as a standalone main course at guest tables.
Boil the ziti pasta in plenty of salted water for 2 minutes less than the package time, then drain; do not overcook, as it will bake again in the oven.
Sauté the onion and garlic in olive oil until pink, add the chicken pieces and cook until they change color. Add the tomato sauce, thyme, salt, and black pepper and simmer for 10 minutes.
Mix the drained ziti with the chicken sauce and transfer to a greased baking dish, then sprinkle evenly with grated kaşar cheese and mozzarella.
Bake in a preheated oven until the cheese puffs up and turns golden. Important: let it rest for a few minutes after removing from the oven.
Important: Cook the chicken breast fully through so the inside isn't pink; leaving it raw is a food-safety risk. Allergen: contains milk and dairy (kaşar, mozzarella). Letting it rest for 5 minutes after taking it out of the oven lets you slice it without the cheese falling apart.
If you scatter a few pieces of butter on top before putting it in the oven, the kaşar cheese browns more evenly and puffs up more.
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