Servings: 12

Ingredients:

  • Penne/ziti/rigatoni (1 lb)
  • Olive oil
  • Alfredo sauce (2 cups)
  • Sour cream (8 oz)
  • Chicken breasts (2)
  • Bacon (6 slices)
  • Ricotta (15 oz)
  • Garlic (2 cloves)
  • Yellow onions (2)
  • Sliced baby bella mushrooms (1 cup)
  • Frozen peas (1 cup)
  • Eggs (2)
  • Shredded parmesan cheese (1/4 cup)
  • Shredded asiago cheese (2 cups)
  • Salt (1 tsp)
  • Black pepper (1 tsp)
  • Crushed red pepper (1/2 tsp)
  • Oregano (1 tsp)

Directions:

  1. Set aside peas to defrost.
  2. Cook pasta according to directions on package.
  3. Coat pasta with a small amount of olive oil to prevent sticking, then set aside.
  4. Chop onion, chicken, and bacon into bite-size pieces. Mince garlic.
  5. In a medium-large skillet, heat a small amount of olive oil over medium heat.
  6. Sauté bacon until just cooked.
  7. Add onions and continue to sauté until onions are soft and translucent.
  8. Add mushrooms and continue to sauté until mushrooms are cooked.
  9. Remove bacon, onions, and mushrooms from skillet and set aside, leaving oil and bacon fat in skillet.
  10. Sauté chicken until cooked through and lightly golden.
  11. Set chicken aside with bacon, onions, and mushrooms and discard any liquid in skillet.
  12. Combine ricotta, garlic, eggs, parmesan, salt, black pepper, red pepper, and oregano.
  13. Combine pasta with Alfredo, sour cream, chicken, bacon, onions, mushrooms, and peas.
  14. Combine pasta mix with ricotta mix, then spread the mix into a casserole dish.
  15. Top with an even layer of asiago cheese.
  16. Bake at 350°F for 30 minutes.
  17. Broil at 450°F until cheese starts to brown.
  18. Serve hot.

Notes:

  • You can do steps 1-15 ahead of time, then refrigerate until baking.