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Recetas en Espanol
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Penne and Chicken di Genoa

Ingredients

  • 1 1-pound. pkg. Penne Rigate, cooked as package directs
  • 1 pound skinless boneless chicken breasts, cut into strips
  • 2 tablespoons olive oil
  • 3 26-ounce jars Spicy Tomato & Pesto Pasta Sauce
  • 1 15-ounce container Sorrento® Ricotta Cheese
  • 2 cups (8 oz.) shredded Sorrento® Mozzarella Cheese
  • 1 cup frozen, chopped spinach, thawed and well-drained
  • 1/4 cup grated Sorrento® Parmesan cheese
  • 2 eggs

Cooking Instructions

Preheat oven to 350°F.

In large skillet, over medium heat, cook chicken in oil until browned.

Add pasta sauce; heat. Combine ricotta, 1 cup mozzarella, spinach, parmesan and eggs. In 13x9-inch baking dish, spread 1 cup sauce mixture.

Top with half each of the penne, ricotta mixture and sauce mixture; repeat layering. Cover. Bake 40 minutes. Uncover; top with remaining mozzarella. Bake 5 more minutes.

This recipe provided by Sorrento
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