1 pound of penne pasta

3 cups cooked chicken breast meat

1 cup of ricotta cheese

1 cup shredded mozzarella cheese

28 ounce can of crushed tomatoes

1 small can of tomato paste

1 teaspoon each of dried basil, oregano and garlic powder

1 teaspoon minced onion

fresh ground pepper and kosher salt, about a teaspoon of each

Cook noodles about 1 min. before al dente stage. Meanwhile make quick sauce with herbs, tomatoes and salt/pepper. Cook about 10 minutes. Cube chicken add to a 9 x 13 baking dish that you sprayed or oiled. Add in noodles, ricotta cheese and then sauce. Stir. Sprinkle with mozzarella and bake for 25 min. at 350 degrees. Serve with a salad or green vegetable.

Very simple, very quick and creamy. It was gobbled up quick and we even had some leftovers for Phil’s lunch today. So what do I call it? I hate “casserole” in a recipe name as it seems to imply a cream soup will be used.  Help me out will ya? Leave your best recipe name in the comments.