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A quick food processor tomato sauce and a smart technique that allows you to put the dry pasta directly into the casserole before baking makes this dish a cinch.
Preheat oven to 400˚F.
Place tomatoes in a food processor and add puree, EVOO, garlic, basil, red pepper flakes, cherry pepper brine and oregano, pulse a few times then puree.
In a large bowl, combine ricotta, half-and-half or cream, grated Parm, egg, all but about 2 tablespoons of parsley, and nutmeg, stir then fold in chicken, cherry peppers, cherry pepper brine and dry ziti.
Pour half the raw tomato sauce in 9x13 pan and add ziti and top with remaining sauce, cover pan tightly with foil and bake 45-60 minutes, until pasta is just tender, uncover and top with provolone and mozzarella and bake 15 minutes to brown, then top with more parsley and cool a few minutes to serve.