Ingredients Jump to Instructions ↓

  1. 1 lb. dried rigatoni pasta

  2. 1 cup marinara sauce

  3. 1/2 cup cream

  4. 1 lb. roasted chicken, torn into large bite sized pieces

  5. 3 garlic cloves, finely chopped

  6. 1 Tbsp. fresh sage, roughly chopped

  7. 1 Tbsp. fresh oregano, roughly chopped

  8. 1 tsp. fresh rosemary, roughly chopped

  9. 1/2 cup shredded smoked provolone cheese

  10. 1 cup shredded mozzarella cheese

  11. 1/2 cup goat cheese, crumbled into large pieces Salt & pepper Topping:

  12. 1/2 cup coarse bread crumbs

  13. 1/4 cup fresh ground Parmesan cheese

  14. 2 Tbsp. olive oil

  15. 1 Tbsp. fresh Italian parsley, chopped roughly

Instructions Jump to Ingredients ↑

  1. Preparation : Preheat oven to 350F. Cook rigatoni in salted boiling water until al dente. Strain and rinse pasta in cold water to cool. Combine rigatoni and remaining pasta ingredients in a large bowl and mix well to combine. Season with salt and pepper to taste. Rub a 9x13 glass baking dish with a little bit of olive oil and pour pasta into dish. Bake for 20-30 minutes or until the sauce is bubbling. Combine topping ingredients in a bowl and distribute evenly over the baked pasta. Bake for an additional 10 minutes or until topping is golden brown and crispy.


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