Cheesy Chicken Parmigiana Pasta

Chicken Parmigiana, meet Baked Ziti. This easy, satisfying baked pasta dish celebrates the rich, comforting flavors of Italian-American cooking. This dish comes together in under an hour thanks to Due Formaggi Tomato Sauce with Pecorino & Ricotta Cheese from Casina Rossaâ€”a traditional red sauce with salty and tangy sheep's milk pecorino and creamy ricotta. The hardest part is waiting for it to bake.

Cook's note: If you don't have Due Formaggi Tomato Sauce on hand, Strained Passata di Pomodori Tomatoes from Masseria Mirogallo will also work in this recipe.

Recipe by Asha Loupy

Ingredients

1 pound Rigatoncini, or your favorite short cut of pasta

2 cups shredded rotisserie chicken

1 jar Due Formaggi Tomato Sauce with Pecorino & Ricotta Cheese from Casina Rossa

2 cups low-moisture mozzarella cheese, grated

1/2 cup Parmigiano-Reggiano cheese, finely grated

1/2 cup panko breadcrumbs

1 tablespoon mild extra virgin olive oil

Instructions

Preheat the oven to 450Â°F. Lightly grease a 9x13 inch baking dish with olive oil and set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just under al dente. Reserve a half cup of the pasta water and drain.

Return the pasta to the pot you cooked it in and add the reserved pasta cooking water, shredded chicken, tomato sauce and one cup of the grated mozzarella cheese. Stir to combine and pour into reserved baking dish.

In a small bowl, mix the remaining cup of grated mozzarella cheese, grated Parmigiano-Reggiano cheese, breadcrumbs and extra virgin olive oil. Spread topping in an even layer over the pasta and bake until golden brown and bubbling, 20-25 minutes. Serve hot.

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Cheesy Chicken Parmigiana Pasta

Ingredients

Instructions

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