THREE CHEESE CHICKEN ROSA PASTA BAKE // In The Kitchen with Momma Mel // PlainChicken.com

 

Ingredients:

  • 1 (16-oz) package penne pasta
  • 1 rotisserie chicken, skin removed, meat pulled and chopped (approximately 5 to 6 cups of chopped cooked chicken)
  • 2 (15-oz) jars Four Cheese Alfredo sauce
  • 3 Tbsp tomato paste
  • 1 (8-oz) container sour cream
  • 1 (15-oz) container ricotta cheese
  • 2 garlic cloves, minced
  • 2 large eggs, lightly beaten
  • ¾ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • 3 cups shredded mozzarella cheese

Instructions:

  • Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
  • Prepare pasta according to package directions; drain.
  • Stir together chopped chicken, Four Cheese Alfredo sauce, tomato paste, sour cream, ricotta cheese, garlic, eggs, ½ cup grated parmesan cheese, parsley, and 1 cup shredded mozzarella cheese. Add cooked pasta and mix well.
  • Pour pasta mixture into prepared pan. Top with remaining ¼ cup of grated parmesan cheese and 2 cups of shredded mozzarella cheese.
  • Bake uncovered for 30 to 40 minutes or until bubbly.

Notes:

  • The original recipe used Bertolli Four Cheese Rosa Sauce.  The sauce has been discontinued. I changed the ingredients to use Four Cheese Alfredo Sauce and tomato paste.
  • You can also use 3 packets of Knorr Parma Rosa Sauce made according to package directions.
  • Can assemble casserole ahead of time and refrigerate until ready to bake. You may need to add a few minutes to the cooking time if baking straight from the refrigerator.
  • Can use elbow macaroni instead of penne pasta.
  • Can assemble casserole and freeze for later. To bake from frozen, thaw completely and bake as directed above.

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