The “Golden Drum” Tomato Pasta Bake

Ingredients

  • 5–6 Chicken Drumsticks (usually sold in those standard Rabba 5-packs)
  • 1.5 cups Short Pasta (Penne, Fusilli, or Macaroni work best here)
  • 1 jar (approx. 650ml) Tomato Pasta Sauce + 1 cup Water.
  • 2 tbsp Cooking Oil, 1 tsp Dried Oregano (or “Italian Seasoning”), Salt, and Pepper.
  • Optional Rabba Add-ins: A handful of frozen peas or a sprinkle of shredded mozzarella for the final 5 minutes.

Instructions

  1. Sear the Drums: Preheat your oven to 400°F (200°C). In a large oven-safe skillet (or a regular frying pan if you’re transferring to a baking dish later), heat the oil over medium-high heat. Season the drumsticks with salt and pepper. Brown them for about 3–4 minutes per side until the skin is golden. They won’t be cooked through yet, that’s okay! Remove them to a plate.
  2. Prep the Pasta: In that same pan (keep the chicken fat in there for flavor!), pour in the dry, uncooked pasta, the full jar of sauce, the water, and the oregano. Stir it all together so the pasta is submerged.
  3. The Base: Nestle the browned drumsticks back into the sauce/pasta mixture, keeping the top half of the chicken above the liquid so the skin stays crispy.
  4. The Bake: Slide the whole pan into the oven. Bake for 30–35 minutes.
    • The Test: The pasta should be tender and have absorbed most of the liquid, and the chicken should be at least 165°F (74°C) or pulling away from the bone.
  5. The Finish: If you have cheese, sprinkle it on now and pop it back in for 2 minutes to melt. Let it sit for 5 minutes before serving so the sauce thickens up around the pasta.