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Baked Rigatoni with Roasted Chicken and Goat Cheese Recipe

This is a hearty, flavorful dish that is perfect with a simple green salad and some rustic bread and a good red wine. It can be prepared in advance and baked at a later time.

Pasta:

  • 1 lb. dried rigatoni pasta
  • 1 cup marinara sauce
  • 1/2 cup cream
  • 1 lb. roasted chicken, torn into large bite sized pieces
  • 3 garlic cloves, finely chopped
  • 1 Tbsp. fresh sage, roughly chopped
  • 1 Tbsp. fresh oregano, roughly chopped
  • 1 tsp. fresh rosemary, roughly chopped
  • 1/2 cup shredded smoked provolone cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup goat cheese, crumbled into large pieces
  • Salt & pepper

Topping:

  • 1/2 cup coarse bread crumbs
  • 1/4 cup fresh ground Parmesan cheese
  • 2 Tbsp. olive oil
  • 1 Tbsp. fresh Italian parsley, chopped roughly

Preparation:

  1. Preheat oven to 350°F.
  2. Cook rigatoni in salted boiling water until al dente.
  3. Strain and rinse pasta in cold water to cool.
  4. Combine rigatoni and remaining pasta ingredients in a large bowl and mix well to combine.
  5. Season with salt and pepper to taste.
  6. Rub a 9x13 glass baking dish with a little bit of olive oil and pour pasta into dish.
  7. Bake for 20-30 minutes or until the sauce is bubbling.
  8. Combine topping ingredients in a bowl and distribute evenly over the baked pasta.
  9. Bake for an additional 10 minutes or until topping is golden brown and crispy.

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