Chicken Parmesan Baked Ziti
Granted, any baked pasta dish always brings me back to my college days when my roommates and I basically lived on pasta bakes night after night after glorious night. I can distinctly remember my 20-year-old self, standing over a boiling pot of water, carefully reading the instructions on the back of that $1 package of cheap ziti, setting the oven timer for however many minutes the package prescribed, not having a clue what “al dente” actually meant. But whenever that timer went off, I would dutifully drain the pasta and toss it whatever jarred spaghetti sauce we had in the pantry and a bag of mozzarella shredded cheese, and pop 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
DIRECTIONS:
- Preheat oven to 375 degrees F.
- Cook the pasta al dente in a large stockpot of generously-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and tomato sauce. Gently toss to combine until the pasta is evenly coated.
- Pour half of the pasta into a greased 11×7-inch or 9×13-inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese, half of the Parmesan cheese and half of the basil. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of mozzarella cheese.
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