Roasted Red Pepper & Chicken Pasta Bake
1 (12-oz) jar roasted red peppers marinated with garlic, drained
1 cup whole milk ricotta cheese
½ cup fresh grated Parmesan cheese
1 tsp kosher salt
½ tsp fresh ground black pepper
1 Tbsp chopped fresh basil
8-oz fresh mozzarella, sliced
1 lb mini penne pasta
12-oz pre-cooked chicken, chopped
½ cup reserved pasta water
1. Preheat oven to 350°F.
2. Fill a large pot with water and cover it. Bring water to a boil, over high heat. Add a handful of salt. Cook pasta to al dente; meaning it still has a little bite to it. Al dente pasta absorbs sauce better while it cooks and this is going into the oven.
3. Meanwhile, puree drained red peppers. Pour pureed peppers into a medium sauce pan over medium heat. Add ricotta, Parmesan cheese, salt, pepper and basil. Whisk to combine. Allow to simmer while pasta cooks.
4. Drain pasta, reserve at least ½ cup pasta water and return to same sauce pan. Add reserved pasta water to sauce and whisk to combine. Add sauce and chicken to penne and stir to combine. Pour into a casserole dish and cover with slices of mozzarella.
5. Bake for 15 minutes. Serve and enjoy!