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Pasta Bake with Chicken
Pasta bake with chicken or sausage, sun-dried tomatoes, and cream. Make ahead and freezer friendly!
Prep Time
30
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
30
minutes
mins
Servings:
10
servings
Calories:
750
kcal
Author:
Lucy Brewer
Ingredients
▢
1
pound
penne or other short pasta
▢
Olive oil
▢
1
cup
chopped onion
▢
4
garlic cloves, minced
▢
1
lb.
sausage or 4 cups chopped, cooked chicken
▢
1 28-
ounce
can crushed tomatoes
▢
1 ½
cups
chopped sun-dried tomatoes, drained
▢
1
cup
dry red wine (Pinot Noir or Cab works well)
▢
1 ½
cups
water
▢
2
tablespoons
tomato paste
▢
1 ½
cups
cream
▢
1
tablespoon
dried herbs (Italian herbs)
▢
2
cups
chopped spinach
▢
1 ½
cups
shredded Provolone, Pecorino Romano, or Asiago
▢
½
cup
grated Parmesan
▢
½
lb.
fresh mozzarella, shredded
Instructions
Preheat oven to 375. Butter a deep 9x13-inch baking dish.
In a large pot, heat olive oil and then saute onion. Add garlic and saute for 30 seconds.
Add sausage or chicken and cook on medium-high heat until cooked through. (you can also cook the meat a day or two ahead and just set aside.)
Add crushed tomatoes and sundried tomatoes.
Stir in red wine, water, tomato paste, cream, dried herbs, and spinach.
Stir in Provolone and Parmesan.
Stir in dried pasta. Pour in prepared dish, COVER, and bake 45 minutes.
Uncover and top with fresh mozzarella. Bake 10-15 minutes longer or until cheese is melted and lightly browning.