I had one of those moments inside the kitchen this beyond week while i was making this hen parmesan baked ziti.
Granted, any baked pasta dish usually brings me back to my college days while my roommates and i basically lived on pasta bakes night time after night after superb night. i'm able to relatively remember my 20-yr-vintage self, status over a boiling pot of water, carefully analyzing the commands on the back of that $1 package deal of reasonably-priced ziti, putting the oven timer for but many minutes the bundle prescribed, no longer having a clue what “al dente” clearly intended. but each time that timer went off, i would dutifully drain the pasta and toss it something jarred spaghetti sauce we had within the pantry and a bag of mozzarella shredded cheese, and pa it in the oven to bake.
INGREDIENTS:
- 12 ounces DeLallo penne ziti (or any pasta shape)
- 2 cups shredded, cooked chicken (about 2 small chicken breasts)
- 1 (25 ounce) jar DeLallo Pomodoro Fresco Tomato-Basil Sauce (pasta sauce)
- 1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
- 1/3 cup freshly-grated Parmesan cheese
- 1/4 cup packed fresh basil leaves, roughly chopped
GUIDELINES:
- Preheat oven to 375 stages F.
- cook the pasta al dente in a huge stockpot of generously-salted boiling in step with package commands. Drain. go back pasta to the stockpot and upload chook and tomato sauce. gently toss to combine till the pasta is frivolously covered.
- Pour half of of the pasta right into a greased eleven×7-inch or nine×thirteen-inch baking dish. Sprinkle calmly with 1 cup of mozzarella cheese, 1/2 of the Parmesan cheese and 1/2 of the basil. Layer the last half of of the pasta lightly on top. Sprinkle evenly with the ultimate half cup of mozzarella cheese.
- Bake for 20-25 minutes till the cheese is melted and just barely starts offevolved to turn golden. eliminate and sprinkle straight away with the ultimate Parmesan cheese and fresh basil. Serve heat.
source vickymoos.blogspot.com/search?q=chicken-parmesan-baked-ziti
