Three Cheese Pasta Bake
Three Cheese Pasta Bake
Prep time
Cook time
Total time
A tasty cheesy main dish.
Author: Alberta Chicken Producers
Serves: 6
Ingredients
- 4 cups rigatoni pasta
- 2 tbsp olive oil
- 1½ cups chopped onion
- 3 cups sliced mushrooms
- 4 garlic cloves, minced
- 1 lb (500 g) skinless boneless chicken breasts, chopped
- 28 oz (796 ml) can diced tomatoes, undrained
- ½ cup sundried tomato pesto
- salt and cracked black pepper
- 14 oz (398 ml) can artichoke hearts, drained and coarsely chopped
- 1 cup grated mozzarella cheese
- 1 cup grated white cheddar cheese
- 1 cup finely grated, fresh parmesan cheese
Instructions
- Grease a large, shallow casserole.
- Preheat the oven to 375°F (150ºC).
- Cook the pasta in a large pot or Dutch oven of boiling, salted water for about 15 minutes or until al dente.
- Drain and return to the pot.
- While the pasta is cooking, heat the oil in large frying pan over medium high heat.
- Add the onion, mushrooms and garlic and cook, stirring occasionally for about 5 minutes or until the onion is softened.
- Stir in the chicken and cook, stirring occasionally for about 10 minutes or until tender.
- Add the tomatoes with their juice, pesto, salt and pepper to taste.
- Cook, uncovered stirring occasionally for about 15 minutes or until the sauce is thickened.
- Add the artichokes and cook for about 5 minutes or until hot.
- Add the tomato mixture to the pasta and stir until well combined.
- Spoon into the prepared casserole and smooth the top.
- Combine the remaining ingredients in a small bowl.
- Sprinkle over the pasta.
- Bake uncovered, in the preheated oven for 30 to 40 minutes or until the cheese is golden brown.
Notes
Make Ahead: The pasta can be prepared a day ahead and stored covered in the refrigerator. Let stand at room temperature for 1 hour before baking, or cook, cover and freeze for up to 1 month.
Serving Suggestion: Serve with a garden salad and crusty garlic bread.
Serving Suggestion: Serve with a garden salad and crusty garlic bread.