Oven-Roasted Chicken and Mushroom Pasta | Recipes | Kalamazoo Outdoor Gourmet

Ingredients

• 10 ounces Baby Bella mushrooms, quartered
• 10 ounces shiitake mushrooms, sliced
• ½ medium sweet onion, julienned
• 4 cloves garlic, minced
• ⅓ cup olive oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon fresh rosemary, finely chopped
• 2 tablespoon fresh thyme leaves
• 1 pound rigatoni pasta, cooked half way to al dente
• 2 cup ricotta cheese
• 1 cup gruyere cheese, shredded
• 1 cup fontina cheese, shredded
• 1 cup heavy cream
• 2 cup reserved pasta water
• 2 cups roasted chicken, diced
• 1 cup sun-dried tomatoes, roughly chopped
• 1 teaspoon red pepper flakes
• 3 cups fresh spinach, roughly chopped
• 3/4 cup Pecorino, grated