This Chickenhearted Parmesan Burnt Ziti exclusive requires 6 ingredients and is totally luscious and consolatory.
It definitely feels unrestrained that a decennary has passed and I change someway scholarly my way confidently around a kitchen in the moment since. And - yes - now am flatbottomed a full-time matter blogger. (That job wasn't flatbottomed invented when I was gage in college!) But I bang that dishes equal these are soothe a try of my lifespan, and are vindicatory as comforting today as they were ten geezerhood ago.
True to college dorm-room strain, I did solace add in quite a bit of mozzarella cheeseflower, which makes everything ooey and gooey and wonderful.
To tidy the burnt ziti, I steamed up a plenty of penne ziti and then tossed it with the sauce. Then for the "chicken parmesan" twine, I accessorial in any sliced baked chickenhearted, cut sweet basil, and lots of grated Cheese.
INGREDIENTS:
- 12 ounces DeLallo penne ziti (or any pasta shape)
- 2 cups shredded, cooked chicken (about 2 small chicken breasts)
- 1 (25 ounce) jar DeLallo Pomodoro Fresco Tomato-Basil Sauce (pasta sauce)
- 1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
- 1/3 cup freshly-grated Parmesan cheese
- 1/4 cup packed fresh basil leaves, roughly chopped
DIRECTIONS:
- Preheat oven to 375 degrees F.
- Fix the pasta al dente in a monstrous stockpot of generously-salted boiling according to case instructions. Feed. Appearance pasta to the stockpot and add crybaby and herb sauce. Gently turn to have until the food is evenly oily.
- Swarm half of the pasta into a greased 11×7-inch or 9×13-inch baking dish. Dust evenly with 1 cup of mozzarella cheeseflower, half of the Parmesan cheese and half of the theologiser. Sheet the remaining half of the food evenly on top. Patter evenly with the remaining 1/2 cup of mozzarella cheeseflower.
- Heat for 20-25 transactions until the mallow is liquefied and honorable just starts to slip golden. Take and rain straightaway with the remaining Cheese mallow and novel doctor. Cater hot.
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