Ingredients:

  • 1 lb (450g) Rigatoni or Penne pasta
  • 1 lb (450g) Chicken breast, cubed into ½ inch pieces
  • 2 tbsp (30ml) Olive oil
  • 1 tsp (5g) Salt
  • ½ tsp (2.5g) Black pepper
  • 15 oz (425g) Whole milk ricotta cheese
  • 1 large Egg, lightly beaten
  • ½ cup (50g) Grated Parmesan cheese
  • ¼ cup (60ml) Fresh parsley, chopped
  • ¼ tsp (1g) Nutmeg
  • 24 oz (680g) marinara sauce

Instructions:

  1. Heat olive oil in a skillet over medium high heat. Add cubed chicken, seasoning with salt and pepper. Cook 6-8 minutes until golden brown and cooked through. Remove from heat. Note: Don't crowd the pan or the chicken will steam instead of brown
  2. Bring a large pot of salted water to a boil. Cook pasta for 2 minutes less than the package directions for 'al dente.' Drain and set aside. Note: This preserves the bite after baking
  3. In a mixing bowl, combine ricotta, beaten egg, Parmesan, parsley, and nutmeg. Stir until smooth but not over mixed. Note: Over mixing can make the ricotta too runny
  4. Spread ½ cup (120ml) of marinara sauce across the bottom of a 9x13-inch baking dish to prevent sticking.
  5. Toss the undercooked pasta and sautéed chicken with half of the remaining marinara sauce. Spread this evenly over the base layer of sauce.
  6. Spoon the ricotta mixture over the pasta in large dollops. Use a spatula to gently press them down, leaving them as distinct creamy islands.
  7. Top the dish with shredded mozzarella cheese and torn fresh basil leaves.
  8. Bake at 350°F (180°C) for 30-35 minutes until heated through and bubbly. Finish under a over high heat broiler for the final 3 minutes to create a browned, crispy cheese crust.