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GreatCheese.com2010-10-15Penne and Chicken di Genoa: Penne Rigate, Skinless Boneless Chicken Breasts, Olive Oil, Ricotta, Home Style Shredded Mozzarella, Chopped Spinach, Parmesan (Grated), Eggscomments powered by Disqus
Penne and Chicken di Genoa
- 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.
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