Easy Chicken Parmesan Baked Pasta

• Meat

  • 2 lb Chicken breasts, raw boneless skinless

• Condiments

  • 1 (24 oz. jar Barilla tomato & basil sauce

• Pasta & Grains

  • 1 (1 lb. box Barilla penne

• Baking & Spices

  • 2 tsp Italian seasoning

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 cup Italian bread crumbs or italian style panko bread crumbs

• Dairy

  • 1 (8 oz. bag Mozzarella cheese
  • 1/2 cup Parmesan cheese, grated
  • 1 (16 oz. container Ricotta cheese

Found on snappygourmet.com

Description

Ingredients

• 1 (1 lb.) box Barilla Penne
• 2 tablespoons olive oil
• 2 lbs. raw boneless, skinless chicken breasts; cut into small bite-size pieces
• 1 (24 oz.) jar Barilla Tomato & Basil Sauce, divided
• 1 (16 oz.) container ricotta cheese
• 1 (8 oz.) bag shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 2 teaspoons Italian seasoning
• 1 cup Italian bread crumbs or Italian style panko bread crumbs
• 1 (1 lb.) box Barilla Penne
• 2 tablespoons olive oil
• 2 lbs. raw boneless, skinless chicken breasts; cut into small bite-size pieces
• 1 (24 oz.) jar Barilla Tomato & Basil Sauce, divided
• 1 (16 oz.) container ricotta cheese
• 1 (8 oz.) bag shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 2 teaspoons Italian seasoning
• 1 cup Italian bread crumbs or Italian style panko bread crumbs

Directions

• Preheat oven to 350 degrees F. Lightly grease a 13x9-inch baking dish or large casserole dish with butter or nonstick spray.
• Bring a large pot of water to a boil. Cook pasta for ¾ of the time according to package directions. Drain well.
• Meanwhile, place olive oil in large skillet over medium-high heat. Add chicken and cook for about 3-5 minutes or until cooked through, stirring occasionally.
• In a large bowl combine half of tomato sauce, ricotta cheese, ½ cup mozzarella cheese, Parmesan cheese, and Italian seasoning until well combined. Stir in cooked penne and chicken. Spoon evenly into prepared baking dish.
• Spoon remaining tomato sauce evenly on top of pasta, then sprinkle remaining mozzarella cheese on top. Sprinkle bread crumbs evenly over cheese.
• Bake pasta at 350 degrees F for about 20-30 minutes or until bubbly. If it starts to brown too quickly, cover loosely with aluminum foil and continue baking. Cool slightly before serving.
• Preheat oven to 350 degrees F. Lightly grease a 13x9-inch baking dish or large casserole dish with butter or nonstick spray.
• Bring a large pot of water to a boil. Cook pasta for ¾ of the time according to package directions. Drain well.
• Meanwhile, place olive oil in large skillet over medium-high heat. Add chicken and cook for about 3-5 minutes or until cooked through, stirring occasionally.
• In a large bowl combine half of tomato sauce, ricotta cheese, ½ cup mozzarella cheese, Parmesan cheese, and Italian seasoning until well combined. Stir in cooked penne and chicken. Spoon evenly into prepared baking dish.
• Spoon remaining tomato sauce evenly on top of pasta, then sprinkle remaining mozzarella cheese on top. Sprinkle bread crumbs evenly over cheese.
• Bake pasta at 350 degrees F for about 20-30 minutes or until bubbly. If it starts to brown too quickly, cover loosely with aluminum foil and continue baking. Cool slightly before serving.