Easiest Way to Make Appetizing Rachael's Creamy Baked Ziti with Chicken and Cherry Peppers

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Rachael's Creamy Baked Ziti with Chicken and Cherry Peppers.

You can cook Rachael's Creamy Baked Ziti with Chicken and Cherry Peppers using 23 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Rachael's Creamy Baked Ziti with Chicken and Cherry Peppers

  1. Prepare 1 pound of Ziti rigate.
  2. You need 3/4 cup of pickled cherry pepper rings, chopped,.
  3. You need of Plus 2 tablespoons brine.
  4. You need 1 1/2 cups of ricotta cheese.
  5. You need 1 1/2 cups of half-and-half or cream or whole milk.
  6. You need 1 cup of grated Parmigiano-Reggiano cheese,.
  7. Prepare 2 ounces of Or about.
  8. Prepare 1 of egg.
  9. It's 1/2 cup of parsley tops, finely chopped.
  10. It's of (reserve a little for topping cooked ziti).
  11. It's A few of grates of nutmeg.
  12. It's 1 of rotisserie chicken, skin and bones removed and meat.
  13. You need pieces of chopped or pulled into small.
  14. Prepare 1 (12 ounce) of sack of provolone and mozzarella blend.
  15. You need of For the Food Processor Marinara:.
  16. You need 1 (28 ounce) of can chopped or whole San Marrzano tomatoes.
  17. Prepare 1 (14 ounce) of can tomato sauce, or 2 cups tomato puree.
  18. It's 2 tablespoons of extra-virgin olive oil (EVOO).
  19. Prepare 2 of fat cloves garlic, crushed.
  20. It's A few of leaves of basil, torn.
  21. Prepare 1 teaspoon of crushed red pepper flakes.
  22. Prepare 2 tablespoons of hot Italian pickled cherry pepper brine.
  23. You need 1 1/2 teaspoon of dried oregano, or about half a palmful.

Rachael's Creamy Baked Ziti with Chicken and Cherry Peppers step by step

  1. Preheat oven to 400 degrees F..
  2. 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..
  3. In a large bowl, combine ricotta, half-and-half or cream or milk, grated Parm, egg, all but 2 tablespoons of parsley, and nutmeg, stir then fold in chicken, cherry peppers, cherry pepper brine and dry ziti..
  4. Pour half the raw tomato sauce in 9x13 pan and add ziti and top with the remaining sauce, cover pan tightly with foil and bake 45 - 60 minutes, until pasta is just tender, uncover and top in with provolone and mozzarella and bake 15 minutes to brown, then top with more parsley and cool a few minutes to serve..

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