Four Cheese and Chicken Baked Pasta

2016-04-04
  • Yield : 6
  • Cook Time : 30m
  • Ready In : 5m
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Ingredients

  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • Pinch of crushed red pepper flakes
  • One 28-ounce can whole plum tomatoes, crushed by hand
  • One 15-ounce can whole plum tomatoes, crushed by hand
  • 2 large sprigs fresh basil
  • 1 pound dried rigatoni
  • 3 cups shredded rotisserie chicken, skin and bones removed
  • 1 1/2 cups shredded Asiago cheese
  • 1/2 cup grated Parmesan
  • 1 1/2 cups shredded mozzarella
  • 1/2 cup grated pecorino

Method

Step 1

Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.

Step 2

Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.

Step 3

Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.

Step 4

Add the tomato sauce, chicken, Asiago and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

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