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Penne and Chicken di Genoa

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Servings: 12
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 (1-lb) Package Penne Rigate
  • 1 lb. Chicken breast, skinned, boneless cut into strips
  • 1 Yellow bell pepper, cut into small strips
  • 2 T Olive oil
  • 2 26-oz. Classico Spicy Tomato & Pesto Pasta Sauce
  • 1 15-oz. Ricotta cheese
  • 2 C Mozzarella cheese, shredded
  • 1 C Frozen chopped spinach, thawed & well drained
  • 1 1/4C Parmesan cheese, grated
  • 2 Eggs
  • 1 Dash Nutmeg
  • 1 1/4 tsp *Crushed red pepper, optional for extra kick

Method
 

  1. 1. Preheat oven to 350
    2. In dutch oven (or large skillet) cook chicken in oil on medium heat until browned.
    3. Add pasta sauce and bell peppers; heat. (*Optional: in a separate pan, lightly saute bell peppers in olive oil prior to adding to pasta sauce)
    4. Combine ricotta, 1 cup mozzarella, spinach, parmesan and eggs.
    5. In 9x13-inch baking dish, spread half of the marinara sauce.
    6. Layer noodles on top of the marinara sauce.
    7. Spread the ricotta mixgture over the noodles.
    8. Drizzle remaining marinara over the top.
    9. Cover. Bake 40 minutes.
    10. Uncover; top with remaining mozzarella. Bake 5 more minutes.
    **Can be made the day before. Take casserole out of refrigerator about a half hour prior to cooking OR add additional baking time so casserole is heated through.