Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • Salt and pepper, to taste
  • 1 (24-ounce) jar of your favorite marinara sauce
  • 1 (15-ounce) container ricotta cheese
  • 8 ounces mozzarella cheese, divided
  • 3/4 cup grated Parmesan cheese, divided
  • 1 pint grape tomatoes, sliced in half, divided
  • 1 pound penne pasta, cooked al dente according to package directions and drained
  • 1/3 cup loosely packed chopped or julienned fresh basil
  • Balsamic vinegar, if desired

Instruction

  • Preheat your oven to 350 degrees F.  Spray a large casserole dish with cooking spray.
  • Season chicken with salt and pepper.  In a large skillet, heat olive oil over medium high heat. Add cubed chicken and cook for approximately 5 minutes, stirring constantly, or until cooked thoroughly.  Set aside.
  • In a large bowl, combine marinara, ricotta, half of the mozzarella cheese, 1/2 cup of the Parmesan cheese, half of the cherry tomatoes and salt and pepper (to taste).  Add cooked pasta and cooked chicken and gently stir to combine and coat evenly.
  • Pour mixture into casserole dish.  Top with the remaining cheeses and evenly distribute remaining tomatoes on top.
  • Bake for 30-35 minutes, or until cheese is bubbling.  Top with fresh basil.
  • Drizzle with desired amount balsamic vinegar, if desired.