Today I am going to share with you a pasta dish that can be prepared both as a side or as a main entree.
I am going to show you how to prepare it as a side, but to make it an entree, all you have to add is 2 cups of cooked chicken. This can easily be done using deli (rotisserie) chicken when you’re in a rush.
This pasta is like the ultimate cheesy dish. It is super creamy too. If you love pasta, different cheeses and cream, you’re going to LOVE this!
While you’re here, make sure you check out all of my easy recipes that are perfect for helping busy families get dinner on the table.
- 16 oz penne pasta
- 1 (28 oz) can crush tomatoes
- 2 c heavy cream
- 8 oz feta
- 2 cups of mixed Italian cheese, shredded (I buy the pre shredded in the bag and it has Mozzarella, Parmesan, Asiago, etc., in the bag)
- 1 c fresh Mozzarella cheese (buy the ball packed in water so you can slice it up)
- 1/4 c chopped fresh basil
Cook your pasta al dente according to the bag directions.
Drain it and place it in a 9×13 casserole dish.
In a large bowl, mix the can of crushed tomatoes, the 2 cups of bagged shredded cheese assortment and the basil.
Stir well to combine.
Toss in the feta.
If you’re going to add cooked, shredded chicken, do it now.
Pour this over the pasta in the dish.
Use a spoon to cover the pasta evenly.
Take your fresh Mozzarella (generally you can buy this packed in water in a ball).
Slice it up.
Then cut the slices into quarters until you have a cup of Mozzarella pieces.
Place the quarters on top of the pasta and tomato mixture.
Pop it in the oven at 350 degrees for 25 minutes or until the cheese is melting and bubbly.
Then let it sit and cool for about 10 minutes.
Once it has cooled off for about 10 minutes, stir it up to combine the melted Mozzarella quarters into the pasta.
Plate it up.
I served this with Panko Crusted Salmon, a dinner salad and bread.
It was amazing!