Wednesday, January 20, 2010

Every Day Italian

I love pasta. It's pretty great. Especially when it is baked with cheese.

In the search for something good to make for dinner. I came across Giada De Laurentiis' recipe for Italian Baked Chicken and Pastina. It looked really delicious, but needed a few modifications to our liking.

So, here is my recipe for Baked Chicken Conchiglioni.

I used conchiglioni pasta instead of pastina because it looked fun, and I couldn't find anything labeled pastina. I'm pretty sure any pasta would do!

Baked Chicken Conchiglioni
makes 6 servings

  • 3 cups conchiglioni pasta
  • 2 tablespoons olive oil
  • 2 chicken breasts, sliced into cubes
  • 1/2 cup diced onion
  • 1 clove garlic, minced
  • 1 (9 ounce) jar of marinara sauce
  • 2 cups shredded mozzarella
  • 1 cup baby spinach
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup Italian bread crumbs
  • 1/4 cup grated Parmesan
  • 1 tablespoon butter, plus more for buttering the baking dish
  1. Preheat the oven to 400 degrees F.
  2. Bring a medium pot of salted water to a boil over high heat.
  3. Add the pasta and cook until just tender, stirring occasionally, about 8 minutes.
  4. Drain pasta and place in a large mixing bowl.
  5. Meanwhile, put the olive oil in a medium saute pan over medium heat.
  6. Add the chicken and cook for 3 minutes.
  7. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more.
  8. Put the chicken mixture into the bowl with the cooked pasta.
  9. Add the tomato sauce, mozzarella cheese, spinach, salt, and pepper.
  10. Stir to combine.
  11. Place the mixture in a buttered 9" x 13" baking dish.
  12. In a small bowl mix together the bread crumbs and the Parmesan cheese.
  13. Sprinkle over the top of the pasta mixture.
  14. Dot the top with small bits of butter.
  15. Bake until the top is golden brown, about 30 minutes.

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