© 2016 Krebs Pleasant View Farms, LLC

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Hartford, WI

CHICKEN ALFREDO PASTA BAKE

PREP TIME

20 mins

COOK TIME

30 mins

TOTAL TIME

50 mins

Serves: 8-10

INGREDIENTS

  • 16 oz. penne/ziti/rigatoni pasta

  • 2 cups Alfredo sauce

  • 8 oz. sour cream

  • 3 cups poached/grilled/rotisserie chicken, cubed

  • 15 oz. ricotta cheese

  • 1 teaspoon Spanish Roja, chopped (about 1 clove)

  • 2 eggs, beaten

  • ¼ cup Parmesan cheese, shredded

  • 1 tablespoon parsley, chopped

  • Salt and pepper to taste

  • 2 cups mozzarella cheese, shredded

INSTRUCTIONS

  1. Cook the pasta till just before al dente

  2. Drain and rinse pasta under cold water to stop the cooking process

  3. If you're making Alfredo sauce from scratch, see notes

  4. Mix pasta with the Alfredo sauce, sour cream and chicken

  5. Combine ricotta, garlic, eggs, Parmesan and parsley and mix thoroughly

  6. Coupons

  7. Season the pasta mix with salt and pepper to taste

  8. Add the ricotta mixture to the pasta and stir to combine

  9. Top with a thick layer of mozzarella cheese

  10. Bake in a 9x13 casserole dish at 350 degrees F for 30 minutes or until bubbly

  11. Broil at 450 degrees F for 2-3 minutes or until the cheese starts to brown

  12. Serve hot

http://www.thecookingjar.com/chicken-alfredo-pasta-bake/