Chicken Parmesan Baked Ziti - Chef Fun Kitchen

Chicken Parmesan Baked Ziti

Granted, any baked pasta dish constantly brings me again to my university days while my roommates and that i basically lived on pasta bakes night after night after wonderful night.

I will particularly don't forget my 20-12 months-antique self, standing over a boiling pot of water, cautiously analyzing the instructions at the again of that $1 package of cheap ziti, putting the oven timer for but many mins the package prescribed, now not having a clue what “al dente” really supposed.  but each time that timer went off, i'd dutifully drain the pasta and toss it something jarred spaghetti sauce we had inside the pantry and a bag of mozzarella shredded cheese, and pop it inside the oven to bake.

Chicken Parmesan Baked Ziti

Nicely, if we simply felt like going fancy and had some dollars to spare, my roommates and i would toss in a few pepperoni or maybe some of the powdered Parmesan we stored within the refrigerator.

However most nights, it become easy pasta + sauce + cheese, and that changed into a huge step up from what changed into being served in the cafeteria.  And once it came out of the oven, you’d better consider that friends and roommates seemed out of nowhere to come back assist with the leftovers.

Chicken Parmesan Baked Ziti

  • 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
  1. Preheat oven to 375 stages F.
  2. Cook dinner the pasta al dente in a large stockpot of generously-salted boiling in step with package deal instructions. Drain. go back pasta to the stockpot and upload fowl and tomato sauce. lightly toss to combine until the pasta is calmly coated.
  3. Pour half of of the pasta right into a greased eleven×7-inch or 9×thirteen-inch baking dish. Sprinkle calmly with 1 cup of mozzarella cheese, 1/2 of the Parmesan cheese and half of of the basil. Layer the last 1/2 of the pasta evenly on top. Sprinkle evenly with the final half cup of mozzarella cheese.
  4. Bake for 20-25 minutes until the cheese is melted and just barely begins to turn golden. cast off and sprinkle without delay with the final Parmesan cheese and clean basil. Serve warm.

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