Three Cheese Chicken Rosa Bake - great make-ahead pasta dish. Penne pasta, Rosa Alfredo 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!
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 Alfredo sauce, tomato paste, 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.
Notes:
The original recipe used Bertolli Four Cheese Rosa Sauce. The sauce has been discontinued. I now use this Rosa Alfredo Sauce by Little Italy in the Bronx. I found it at Publix.
If you can't find the Rosa Alfredo sauce, you can substitute 2 jars of Four Cheese Alfredo Sauce and 1/4 cup tomato paste.
You can also use 3 packets of Knorr Parma Rosa Sauce made according to package directions.
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.