Chicken and Fusilli Bake with Ricotta Topping
Michelle Klenk
ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 yellow or green bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 1 can (28 ounce) diced tomatoes
- 1/4 cup tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/4 teaspoon hot pepper flakes
- 1 bay leaf
- 1 lb. boneless skinless chicken breasts, cut into 1/2 inch pieces
- 1/4 cup chopped parsley
- 3 cups fusilli (spiral pasta)
- Topping:
- 1 container (1 lb) regular ricotta cheese
- 2 eggs, slightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon grated nutmeg
- 1/2 cup freshly grated parmesan cheese
directions
- 1
Preheat oven 350°F. Grease 10 cup baking dish and baking sheet lined with foil.
- 2
In large saucepan heat oil over medium heat. Add onion, bell pepper and garlic; stirring 3-5 minutes or until onion is soft but not brown. Stir in tomatoes, paste, salt, basil, black pepper, hot pepper flakes, and bay leaf; bring to a boil over high heat. Reduce heat to medium low and simmer covered for 15 minutes. Add chicken and cook covered 5-7 minutes or until chicken is no longer pink inside. Stir in parsley; remove saucepan from heat. Discard pay leaf.
- 3
Meanwhile, in large pot of boiling salted water, cook fusilli for 8-10 minutes or until tender but firm. Drain well in colander but do no rinse.
- 4
In prepared baking dish, layer half the fusilli. Add chicken mixture; top with remaining fusilli.
- 5
Topping: In a medium bowl stir together ricotta cheese, eggs, salt, pepper and nutmeg. Spoon mixture evenly over top layer of fusilli, covering completely. Sprinkle with parmesan cheese.
- 6
Bake, uncovered, in preheated over for 35 to 40 minutes or until mixture is bubbly and top is puffy golden brown. Remove from oven, let stand 10 minutes before serving.
Source: Michelle
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