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Baked Rigatoni with Roasted Chicken and Goat Cheese

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    Source: www.chef2chef.netReport recipe

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    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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