Baked Ricotta Pasta Dish with Chicken
This Baked Ricotta Pasta Dish is a hearty meal. Our Baked Chicken Ricotta Pasta guide includes a common mistakes checklist for a perfect finish in 33 min.
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Cooking tools:
- Baking dish
- Grater
- Chef's knife
- Cutting board
- Skillet
- Pot
- Colander
- Mixing bowl
- Spatula
- Fork
- Spoon
- Measuring cup
- Measuring spoon
- Stove
- Oven
Ingredients
- 1 lb (450g) Rigatoni or Penne pasta
- 1 lb (450g) Chicken breast, cubed into ½ inch pieces
- 2 tbsp (30ml) Olive oil
- 1 tsp (5g) Salt
- ½ tsp (2.5g) Black pepper
- 15 oz (425g) Whole milk ricotta cheese
- 1 large Egg, lightly beaten
- ½ cup (50g) Grated Parmesan cheese
- ¼ cup (60ml) Fresh parsley, chopped
- ¼ tsp (1g) Nutmeg
- 24 oz (680g) marinara sauce
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