Baked Ricotta Chicken Ziti

Published on July 19, 2014 | In | By |
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Ingredients

  • 1 lb ziti pasta
  • 1/8 c extra-virgin olive oil
  • 2 c cooked chicken, torn into bite-size pieces
  • 1/2 c sliced or slivered almonds
  • Salt and pepper
  • 2 T olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 (7 oz) package fresh baby spinach
  • 1/4 t nutmeg
  • 2 t Worcestershire sauce
  • 1 lb ricotta cheese
  • 1/2 c Parmesan cheese
  • TOPPING:
  • 1/4 c Parmesan cheese
  • 1/4 c sliced or slivered almonds, or whole pine nuts
  • 1/2 c Italian-style seasoned bread crumbs
  • 2 T extra-virgin olive oil

Instructions

  • 1. Preheat the oven to 375 degrees.
  • 2. Bring a large pot of salted water to a boil and cook the ziti for 9 to 10 minutes, until it is not quite al dente. Drain the pasta and pour into a large mixing bowl. Drizzle with 1/8 c extra-virgin olive oil and toss to coat well. Add the chicken and almonds. Season with salt and pepper. Stir.
  • 3. In a medium-sized skillet, heat 2 T olive oil on medium heat, and cook the onion and garlic for about 7 minutes, until the onion is softened and translucent. Remove from the heat. Add the spinach, and season with nutmeg and Worcestershire sauce. Stir well.
  • 4. Add the skillet mixture to the pasta, along with the ricotta and Parmesan, and toss to mix well. Spoon the pasta mixture into an oiled 2.5 quart casserole dish.
  • 5. Combine the topping ingredients in a small bowl and crumble over the top of the pasta. Bake for about 25 minutes, until the casserole bubbles and the topping is browned. Allow it to settle for 5 minutes before serving.

Instructions

  • 1. Preheat the oven to 375 degrees.
  • 2. Bring a large pot of salted water to a boil and cook the ziti for 9 to 10 minutes, until it is not quite al dente. Drain the pasta and pour into a large mixing bowl. Drizzle with 1/8 c extra-virgin olive oil and toss to coat well. Add the chicken and almonds. Season with salt and pepper. Stir.
  • 3. In a medium-sized skillet, heat 2 T olive oil on medium heat, and cook the onion and garlic for about 7 minutes, until the onion is softened and translucent. Remove from the heat. Add the spinach, and season with nutmeg and Worcestershire sauce. Stir well.
  • 4. Add the skillet mixture to the pasta, along with the ricotta and Parmesan, and toss to mix well. Spoon the pasta mixture into an oiled 2.5 quart casserole dish.
  • 5. Combine the topping ingredients in a small bowl and crumble over the top of the pasta. Bake for about 25 minutes, until the casserole bubbles and the topping is browned. Allow it to settle for 5 minutes before serving.

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