INGREDIENTS:
1 pound dried penne pasta
4 quarts water
1/4 cup plus 1 teaspoon kosher salt
28 ounces diced tomatoes
1 1/2 cup diced cooked chicken meat
1 tablespoon dried basil
1 tablespoon dried oregano
12 ounces mozzarella cheese, grated
1 cup half and half or light cream
2 tablespoons minced garlic
1/2 teaspoon chili-pepper flakes
2 tablespoons grated Parmesan cheese
2 tablespoons bread crumbs, fresh or store-bought
DIRECTIONS:
Bring the water to a boil in a 6- or 8-quart pot. Stir in 1/4 cup of kosher salt and then add the pasta. Lower heat, if necessary, to maintain a slow boil. Cook the penne for 8 minutes, stirring occasionally to keep the pasta from clumping together. You want the pasta to be al dente or just beyond that point. Strain, and set the pasta aside.
In a large mixing bowl, combine the canned tomato, diced chicken, basil, oregano and 1 1/2 cups of grated mozzarella cheese, half and half and garlic. Season with 1 teaspoon kosher salt and the chili flakes. Gently fold in the penne, taking care not to break up the pasta.
Spoon the pasta mixture into a 9-by-13-inch casserole or baking dish.
Wipe the mixing bowl clean. Put in the remaining 1-1/2 cups grated mozzarella, grated Parmesan and bread crumbs. Combine and then spread this mixture over the top of the casserole.
Cover loosely with aluminum foil, or place a sheet of parchment paper down first and then cover with foil. You can now bake the penne or freeze for a future meal.
When ready to bake, preheat the oven to 350 degrees. Put the casserole on the middle rack of the oven and bake 20 minutes. (If your casserole is frozen, put it unthawed in the oven and bake for 40 minutes.) Remove the foil and parchment paper, if using, and bake 7 to 8 minutes more or until the top browns nicely. Serve immediately.
This recipe for Baked Penne serves/makes 8.
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