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No-Boil Chicken Penne

Easy, cheesy baked penne with chicken and ricotta that requires no pre-cooking of pasta.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 6 servings

Ingredients

  • 1 jar pasta sauce 26 oz
  • 1.5 cups water
  • 1 ricotta cheese 15 oz container
  • 2 cups shredded mozzarella divided
  • 0.25 cup Parmesan cheese
  • 3 cups cooked chicken chopped
  • 8 oz penne pasta uncooked
  • 2 Tbsp fresh basil chopped

Instructions

  • Preheat the oven to 400°F and lightly grease a 9x13-inch baking dish.
  • In a large mixing bowl, combine the pasta sauce, water, ricotta, 1 cup of the shredded mozzarella, chopped cooked chicken, grated Parmesan, and uncooked penne; stir until evenly mixed.
  • Transfer the mixture to the prepared 9x13 dish and spread into an even layer, then cover tightly with aluminum foil.
  • Bake covered for 55 minutes, or until the pasta is tender and most of the liquid is absorbed.
  • Remove the foil, sprinkle the remaining 1 cup mozzarella over the top, and return to the oven uncovered for 5 to 10 minutes until the cheese is melted and bubbly.
  • Remove from the oven and sprinkle with chopped fresh basil before serving.

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Aluminum Foil
  • Spatula or spoon

Notes

  • Use pre-cooked chicken to save time.
  • Stir gently to avoid breaking the pasta pieces.
  • If sauce seems very thick, add a splash more water.
  • Let rest 5 minutes before serving for easier portioning.