Crimean rice, chicken, pancetta and three cheeses, Fontina, Mozzarella and Parmesan, cooked in cremine.
Three-Cheese Chicken and Mushroom Baked Pasta with Pancetta

Baked pasta with pancetta Bring a huge pot of salt water to boil. Three-cured cheese Chicken and mushroom. Heat the oil over medium heat in a medium saucepan. Add the pancetta and cook until browned and crispy for about 8 minutes, stirring occasionally. Put a slotted spoon into a large bowl.

Ingredients :

  • Kosher salt and freshly ground black pepper
  • 1 tablespoons extra-virgin olive oil
  • 1/2 pound pancetta, diced
  • 1/2 pound cremini mushrooms, thinly sliced
  • 1 pound dried penne
  • 5 1/2 cups prepared marinara Sauce
  • 1 1/2 cups shredded rotisserie chicken, skin and bones removed
  • 1 1/2 cups shredded Italian fontina cheese
  • 1 1/2 cups shredded mozzarella
  • 1 cup grated Parmesan

Directions :

  • To 450 degrees F, preheat oven. Put to a boil a big salt pot of water.
  •     Heat the oil over medium heat in a medium saucepan, meanwhile. Attach the pancetta and cook for about 8 minutes, stirring regularly and browning. Use a slotted spoon to move to a large bowl. Increase mushrooms and cook, stirring occasionally into the pancetta, 6 to eight minutes, until golden brown. Take the pancetta to the bowl.
  • Cook the penne until very al dente, about 2 minutes below pakete directions, in the salted boiling water. Drain and add the pasta to the saucepan.
  •     Fill in the bowl with marinara, potato chicken, fontina and half of Parmesan and combine well. Move the pasta to the baking dish for 3-4 quarters and apply the mozzarella and the rest of the Parmesan. Bake for about 15 minutes, uncovered, until browned. Just leave the pasta before serving 10 minutes.


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