Caprese Pasta Bake
This recipe is made with Delallo pasta and sauce. Chicken is optional. Make sure the pasta is cooked al dente (a little undercooked).
Ingredients
- 1 16 oz. bag/box whole wheat pasta, we used Delallo's Penne Rigate
- 1 25 oz. jar of tomato basil pasta sauce
- 2 cups rotisserie chicken, chopped
- 16 oz. fresh mozzarella, sliced
- 2-3 medium fresh garden tomatoes
- 2 cups loosely packed fresh basil leaves, chopped
Instructions
- Make pasta according to package directions, making sure it’s cooked al dente; drain. Chop rotisserie chicken and basil and set aside. Slice tomatoes and mozzarella cheese.
- Returned the drained pasta back into the pot, and combine the pasta, tomato sauce, chicken, and half the basil. Satl and pepper to taste. Heat lightly throughout.
- Turn the oven on to broil. Place the mixture in a 9×13 greased pan. Add the sliced tomatoes and the sliced cheese.
- Broil for about 5-7 minutes, until the cheese begins to brown and is bubbly.
- Serve sprinkled with the remaining chopped basil leaves.
Notes
reposted from August 2014