Three Cheese Chicken Rosa Bake - great make-ahead pasta dish. Penne pasta, four cheese rosa sauce, sour cream, ricotta, garlic, chicken, eggs, parmesan and mozzarella cheese. SO good!! We make this at least once a month! Can freeze half for later. This is THE BEST pasta casserole we've ever eaten! Better than any dish at our favorite Italian restaurant! #pasta #casserole #freezermeal #chicken #chickencasserole #chickenpasta
1(16-oz)package penne pasta
1rotisserie chicken, skin removed, meat pulled and chopped (approximately 5 to 6 cups of chopped cooked chicken)
2(15-oz)jars Four Cheese Rosa sauce
1(8-oz)container sour cream
1(15-oz)container ricotta cheese
2garlic cloves, minced
2large eggs, lightly beaten
¾cupgrated Parmesan cheese
¼cupchopped fresh parsley
3cupsshredded mozzarella cheese
Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
Prepare pasta according to package directions; drain.
Stir together chopped chicken, Four Cheese Rosa sauce, sour cream, ricotta cheese, garlic, eggs, 1/2 cup grated parmesan cheese, parsley, and 1 cup shredded mozzarella cheese. Add cooked pasta and mix well.
Pour pasta mixture into prepared pan. Top with remaining 1/4 cup of grated parmesan cheese and 2 cups of shredded mozzarella cheese.
Bake uncovered for 30 to 40 minutes or until bubbly.
Can assemble casserole ahead of time and refrigerate until ready to bake. You may need to add a few minutes to the cooking time if baking straight from the refrigerator.Can use elbow macaroni instead of penne pasta.Can assemble casserole and freeze for later. To bake from frozen, thaw completely and bake as directed above.