2 cups penne pasta, cooked according to package directions
1 cup ricotta cheese, can use part skim
1 cup cottage cheese
4 oz. cream cheese, softened
1 egg, beaten
2 cups chopped spinach leaves
3-4 Tbs. chopped fresh basil (or substitute 1 tsp. dried basil leaves)
1 jar Mama Capri All Natural Marinara Sauce, 14.5 oz, Caramelized Onion and Kale or Fire Roasted Shitake Mushroom (may substitute your favorite marinara sauce)
14 oz. can diced tomatoes, drained
Meat pulled and shredded from one rotisserie chicken, fully cooked, or 2 large chicken breast halves, cooked and shredded
1 cup shredded mozzarella cheese
1/4 cup freshly shredded Parmesan or Romano cheese
Preheat oven to 350 degrees F. (325 degrees F. if using a glass casserole dish).
Spray a 9 x 13 baking dish with nonstick spray. In a large mixing bowl, combine ricotta with cottage cheese, cream cheese and egg; stir in spinach and basil and set aside.
In a separate bowl, combine marinara with tomatoes; fold in shredded chicken.
Place cooked penne pasta into bottom of prepared 9 x 13 pan, spreading it out evenly across the bottom. Top penne with half of prepared chicken/marinara mixture, then half of prepared ricotta mixture. Repeat chicken and ricotta layers then top with mozzarella and parmesan cheese.
Cover with foil and bake, on center rack, for 30-35 minutes, or until hot and bubbly throughout (160 degrees F. at center) and golden brown on top, removing foil for the last 10-15 minutes of baking time.
Let rest 5 minutes before serving.
Now You’re Cookin’,