Ingredients
Scale
- 1 lb mostaccioli, cooked until al dente
- 1 cup ricotta cheese (can substitute for cottage cheese)
- ¼ cup cubed provolone cheese
- ¼ cup tomato sauce
- 1 cup garlic cream sauce
- 1 cup roasted broccoli rabe, chopped
- 1 chicken cutlet (½ of one chicken breast), breaded and fried and chopped
- 1 cup mozzarella cheese
- ½ cup parmesan cheese or pecorino Romano cheese
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp crushed red pepper flakes
- 1 tsp fresh parsley
Instructions
- Preheat oven to 350°
- Combine creamy ricotta cheese with provolone cheese, tomato sauce, parsley, salt, pepper, and crushed red pepper. Mix well.
- Add broccoli rabe, chicken cutlet, half of the garlic cream sauce, and the cooked pasta. Mix well.
- Line the bottom of a casserole dish with a thin layer of garlic cream sauce. Top with half of the pasta mixture.
- Top with more garlic cream sauce, and the second half of the pasta mixture.
- Add the rest of the sauce over the top, mozzarella cheese, and grated Romano cheese.
- Bake in the oven for about 45 minutes, or until you see golden brown and melty mozzarella over the cheesy layered pasta.
- Let sit for 20 minutes before serving this delicious dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes