Back to Recipes

Great Recipes

No matter what you're making, make it delicious with great cheese

2010-10-15Penne and Chicken di Genoa: Penne Rigate, Skinless Boneless Chicken Breasts, Olive Oil, Ricotta, Home Style Shredded Mozzarella, Chopped Spinach, Parmesan (Grated), Eggs
Penne and Chicken di Genoa featuring Sorrento® Fat Free Ricotta

Featured Cheese
Sorrento® Fat Free Ricotta

Email Print Bookmark and Share

Penne and Chicken di Genoa

User rating:


  • 1 lb. Penne Rigate, cook as directed
  • 1 lb. Skinless Boneless Chicken Breasts, cut in strips
  • 2 tbs Olive Oil
  • 15 oz. Sorrento® Ricotta
  • 16 oz. Home Style Shredded Mozzarella
  • 1 cup Chopped Spinach, thawed well-drained
  • 1/4 cup Parmesan (Grated)
  • 2 Eggs


Preheat oven to 350°F. In large skillet, over medium heat, cook chicken in oil until browned. Add pasta sauce; heat. Combine ricotta, 1 cup mozzarella, spinach, parmesan and eggs. In 13x9-inch baking dish, spread 1 cup sauce mixture. Top with half each of the penne, ricotta mixture and sauce mixture; repeat layering. Cover. Bake 40 minutes. Uncover; top with remaining mozzarella. Bake 5 more minutes.


comments powered by Disqus
Browse Recipes

Discover recipes that are sure to please.

By Cheese Type

By Meal or Occasion

By Ingredient or Keyword

Sign up for cheese updates and special offers

Festival (Mobile)
New Recipes
Promotions & Coupons
Recipe of the Month