Baked Penne with Roasted Red Peppers, Chicken, and Goat Cheese

This weeknight casserole is a delicious and effortless dish that will satisfy your cravings with minimal effort. The star ingredient of this recipe is jarred roasted red peppers, which provide a bold and flavorful base for a no-cook sauce. By rinsing the peppers and combining them with fresh herbs, Parmesan, and olive oil, we create a vibrant and rich sauce that requires no cooking. After tossing the sauce with cooked penne pasta, we add shredded chicken for a protein-packed meal. To finish it off, dollops of creamy ricotta and tangy goat cheese are added for a luscious topping. This casserole comes together quickly and is perfect for busy weeknights when you want a delicious and hassle-free dinner.

INGREDIENTS:

• 8 ounces (2½ cups) penne
• Salt and pepper
• 4 ounces (½ cup) whole-milk ricotta cheese
• 4 ounces goat cheese, softened
• 6 tablespoons extra-virgin olive oil
• 3 cups jarred roasted red peppers, rinsed, patted dry, and chopped coarse
• 2 ounces Parmesan cheese, grated (1 cup)
• ½ cup fresh parsley leaves
• 1 shallot, minced
• 2 teaspoons minced fresh thyme
• 1 garlic clove, minced
• 2 cups shredded cooked chicken

PREPARATIONS:

1. Adjust the oven rack to the middle position and preheat the oven to 450 degrees Fahrenheit. Bring 4 quarts of water to a boil in a large pot. Add the penne pasta and 1 tablespoon of salt. Cook, stirring often, until the pasta is nearly al dente. Drain the pasta and return it to the pot.
2. In a bowl, mix the ricotta cheese, goat cheese, 1 tablespoon of olive oil, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Set aside. In a food processor, combine the roasted red peppers, Parmesan cheese, remaining 5 tablespoons of olive oil, parsley, shallot, thyme, garlic, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Process until smooth, scraping down the sides of the bowl as needed.
3. Add the processed pepper sauce to the cooked pasta and toss to coat. Season with salt and pepper to taste. Fold in the shredded chicken. Pour the mixture into an 8-inch square baking dish. Dollop the ricotta mixture evenly over the top.
4. Bake the casserole until it is bubbling around the edges and the cheese is spotty brown, approximately 15 minutes. Let it cool for 10 to 15 minutes before serving.

YIELD:

• This recipe yields approximately 4 to 6 servings.

SPECIAL INSTRUCTIONS:

• Use whole-milk ricotta for the best texture and flavor.

TIPS:

• Customize your casserole by adding additional vegetables such as spinach or mushrooms.
• Serve with a side salad or garlic bread for a complete meal.

In conclusion, this effortless roasted red pepper and chicken casserole is a fantastic weeknight meal option that is both flavorful and easy to prepare. By utilizing jarred roasted red peppers and a no-cook sauce, we save time without compromising on taste. The combination of the vibrant pepper sauce, creamy ricotta and goat cheese topping, and tender shredded chicken creates a satisfying and comforting dish. Whether you’re looking for a quick dinner for your family or a tasty meal to impress guests, this casserole delivers. Enjoy the simplicity and deliciousness of this recipe by following the straightforward steps and savoring the delightful flavors that come together in each bite.