Servings: 12
Ingredients:
- Penne/ziti/rigatoni (1 lb)
- Frozen peas (1 cup)
- Olive oil
- Bacon (6 slices)
- Chicken breasts (2)
- Baby bella mushrooms (8 oz)
- Broccoli (1 small head)
- Yellow onions (2)
- Ricotta (15 oz)
- Garlic (2 cloves)
- Eggs (2)
- Shredded parmesan cheese (1/4 cup)
- Salt (1 tsp)
- Black pepper (1 tsp)
- Crushed red pepper (1/2 tsp)
- Oregano (1 tsp)
- Alfredo sauce (2 cups)
- Sour cream (8 oz)
- Shredded asiago cheese (2 cups)
Directions:
- Cook pasta according to directions on package. Add peas just before draining.
- Coat pasta mix with a small amount of olive oil to prevent sticking, then set aside in a large bowl.
- Chop bacon, chicken, mushrooms, onion, and broccoli into bite-size pieces.
- In a medium-large skillet, heat a small amount of olive oil over medium heat.
- Sauté bacon until crispy, then add to pasta mix, leaving fat in the pan.
- Sauté chicken until cooked through and lightly golden, then add to pasta mix, leaving fat in the pan.
- Sauté mushrooms until their liquid is released and cooked off.
- Add onions and broccoli and continue to sauté until onions are soft and translucent.
- Transfer skillet contents into pasta mix.
- Add alfredo sauce and sour cream to pasta mix and stir to combine.
- Mince garlic. In a separate bowl, combine ricotta, garlic, eggs, parmesan, salt, black pepper, red pepper, and oregano.
- Stir ricotta mix into pasta mix, then spread the mix into a casserole dish.
- Top with an even layer of asiago cheese.
- Bake at 350°F for 30 minutes.
- Broil at 450°F until cheese starts to brown.
- Serve hot.
Notes:
- When sautéing, add oil as necessary to prevent sticking.
- You can do steps 1-15 ahead of time, then refrigerate until baking.
- Feel free to use a different set of meats and vegetables.
