Ingredients for Mega Chicky Cheesy Penne Pasta
- Penne Pasta
- 2 tablespoons olive oil
- Yellow Onion
- 2 cloves garlic, minced
- Bell Pepper
- 1 teaspoon dried oregano
- Salt And Pepper
- 15 ounces ricotta cheese
- Chicken
- Cheddar Cheese
- Parmesan Cheese
- 1/2 cup milk
- Cream Of Chicken Soup
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How to Make Mega Chicky Cheesy Penne Pasta
- Preheat oven to 375°F (190°C).
- Saute the chopped onion, bell pepper, and minced garlic in 2 tablespoons of olive oil over medium heat until softened, about 5-7 minutes.
- Season the vegetables with 1 teaspoon of dried oregano.
- In a large mixing bowl, combine the ricotta cheese, 2 cups of shredded cheddar cheese, and 1/2 cup of grated Parmesan cheese.
- Stir in 1 cup of cream of mushroom soup and 1/2 cup of milk until smooth.
- Season with salt and pepper to taste.
- Add the softened vegetables and 2 cups of shredded cooked chicken to the cheese mixture. Gently fold in the cooked penne pasta.
- Pour the pasta mixture into a greased 9x13 inch casserole dish.
- Top with the remaining 1/2 cup of shredded cheddar cheese.
- Cover the casserole dish with foil.
- Bake for 25 minutes.
- Remove the foil and bake for another 5-10 minutes, or until the top is browned and bubbly.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
7g
Fat
45g
Carbs
34g
