Four Cheese and Chicken Baked Pasta
- Level: Easy
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 835
- Total Fat
- 39
- Saturated Fat
- 18
- Carbohydrates
- 69
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 52
- Cholesterol
- 120
- Sodium
- 1080
- Total: 1 hr 5 min (includes resting time)
- Active: 30 min
Ingredients
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
2 large sprigs fresh basil
1 pound dried rigatoni
3 cups shredded rotisserie chicken, skin and bones removed
1 1/2 cups shredded Asiago cheese
1/2 cup grated Parmesan
1 1/2 cups shredded mozzarella
1/2 cup grated pecorino
Directions
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
- Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
- Add the tomato sauce, chicken, Asiago and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.