Do you ever look at your life and wonder simply the way you got here to be wherein you're nowadays?

I had one of these moments within the kitchen this beyond week when i was making this bird parmesan baked ziti.


Granted, any baked pasta dish usually brings me lower back to my university days while my roommates and that i basically lived on pasta bakes night after night time after superb night time.  i can relatively recall my 20-yr-old self, status over a boiling pot of water, cautiously reading the commands on the again of that $1 package of cheap ziti, putting the oven timer for but many mins the bundle prescribed, no longer having a clue what “al dente” surely intended.

But every time that timer went off, i might dutifully drain the pasta and toss it anything jarred spaghetti sauce we had in the pantry and a bag of mozzarella shredded cheese, and pa it inside the oven to bake.



  • 12 ounces DeLallo penne ziti (or any pasta shape)
  • 2 cups shredded, cooked chicken (about 2 small chicken breasts)
  • 1 (25 ounce) jar DeLallo Pomodoro Fresco Tomato-Basil Sauce (pasta sauce)
  • 1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
  • 1/3 cup freshly-grated Parmesan cheese
  • 1/4 cup packed fresh basil leaves, roughly chopped


  1. Preheat oven to 375 levels F.
  2. cook the pasta al dente in a massive stockpot of generously-salted boiling in step with package deal instructions. Drain. return pasta to the stockpot and add chook and tomato sauce. lightly toss to mix till the pasta is evenly lined.
  3. Pour 1/2 of the pasta into a greased 11×7-inch or nine×thirteen-inch baking dish. Sprinkle calmly with 1 cup of mozzarella cheese, half of the Parmesan cheese and half of the basil. Layer the closing half of of the pasta evenly on pinnacle. Sprinkle evenly with the ultimate half of cup of mozzarella cheese.
  4. Bake for 20-25 minutes till the cheese is melted and just slightly begins to show golden. do away with and sprinkle without delay with the last Parmesan cheese and clean basil. Serve heat.

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