Ricotta Baked Pasta with Ground Chicken
Small Batch, Penne Pasta baked with a Ground Chicken Meat Sauce and a layer of Ricotta Cheese in the middle and topped with Mozzarella Cheese…
Ricotta Baked Pasta with Ground Chicken
INGREDIENTS
- 1/2 pound lean ground chicken
- 2 cups spaghetti sauce, about 16 ounces
- 1 teaspoon each of dried: oregano, basil, Italian seasoning, garlic powder
- 2 teaspoons dried minced onion
- salt and pepper to taste
- 1/2 container ricotta cheese, (about 8 ounces)
- 1 egg
- 1 cup shredded mozzarella cheese, divided in half
- 2 tablespoons grated parmesan or romano cheese
- 1 teaspoon dried basil
- 6 ounces penne pasta, regular or gluten free, cooked to package directions
- Preheat oven to 350°, spray a small baking dish (about 7×7) with cooking spray, set aside.
- Brown the ground chicken in a skillet on medium heat, break up into smaller pieces.
- Add the sauce and all the spices, and minced onions, to the cooked meat, turn burner down to low/simmer for about 20 minutes.
- In a small bowl mix together until blended the ricotta, egg, 1/2 cup mozzarella, parmesan and basil. Set aside.
- Mix pasta in to the meat sauce, spread half in the bottom of the baking dish, next spread the ricotta mixture over pasta mix, next top with remaining meat sauce with pasta.
- Top with remaining mozzarella, top with lid or foil.
- Bake in preheated oven for about 25-30 minutes, take out of oven with pot holders, allow to sit about 10 minutes before serving. Serves about 3. Enjoy!
