I had one of those moments inside the kitchen this beyond week while i was making this hen parmesan baked ziti.
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Granted, any baked pasta dish usually brings me back to my college days while my roommates and i basically lived on pasta bakes night time after night after superb night. i'm able to relatively remember my 20-yr-vintage self, status over a boiling pot of water, carefully analyzing the commands on the back of that $1 package deal of reasonably-priced ziti, putting the oven timer for but many minutes the bundle prescribed, no longer having a clue what “al dente” clearly intended. but each time that timer went off, i would dutifully drain the pasta and toss it something jarred spaghetti sauce we had within the pantry and a bag of mozzarella shredded cheese, and pa it in the oven to bake.
INGREDIENTS:
- 12 ounces DeLallo penne ziti (or any pasta shape)
- 2 cups shredded, cooked chicken (about 2 small chicken breasts)
- 1 (25 ounce) jar DeLallo Pomodoro Fresco Tomato-Basil Sauce (pasta sauce)
- 1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
- 1/3 cup freshly-grated Parmesan cheese
- 1/4 cup packed fresh basil leaves, roughly chopped
GUIDELINES:
- Preheat oven to 375 stages F.
- cook the pasta al dente in a huge stockpot of generously-salted boiling in step with package commands. Drain. go back pasta to the stockpot and upload chook and tomato sauce. gently toss to combine till the pasta is frivolously covered.
- Pour half of of the pasta right into a greased eleven×7-inch or nine×thirteen-inch baking dish. Sprinkle calmly with 1 cup of mozzarella cheese, 1/2 of the Parmesan cheese and 1/2 of the basil. Layer the last half of of the pasta lightly on top. Sprinkle evenly with the ultimate half cup of mozzarella cheese.
- Bake for 20-25 minutes till the cheese is melted and just barely starts offevolved to turn golden. eliminate and sprinkle straight away with the ultimate Parmesan cheese and fresh basil. Serve heat.
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source https://kitchenstronger.blogspot.com/2019/04/chicken-parmesan-baked-ziti.html