Okay, I feel better now. I just worked 7 days straight to get through training at my new job and today is my first day off. It has been completely amazing to be home for half a day and lots of evenings with my men. I feel like a different person. I’m happy and relaxed and I’m getting stuff done – on the blog and around the house. Such a good decision. I’m ramping up a bunch of stuff for January right now. I’m going to be doing a blogging series with lots of good info and tips I’ve learned. I’m really looking forward to this series. I’ve quite a few other blogging series, because it’s smart to keep learning – lord knows I’m no where near where I want to be, and there are pieces that I think could be explained with more detail from a new blogger/”I didn’t know that!” perspective. I’m going to try. By no means am I some blogging guru, but I pay attention and ask questions of other bloggers I admire and I’m taking steps in the right direction. Why not share? And now, an easy and delicious dinner. Whip this bad boy up and have a cookie. Cookies make everything better.
Three-Cheese Chicken Penne Bake
- 1 pound penne pasta
- 12 ounces Alfredo sauce
- 8 ounces spaghetti sauce
- 8 ounces ricotta cheese
- 2 garlic cloves minced
- 2 chicken breasts cooked and chopped
- 2 eggs beaten
- 1/4 cup grated Parmesan cheese
- 1 tablespoon dried parsley
- 2 cup mozzarella cheese
Preheat oven to 350 degrees F.
Cook pasta in salted boiling water until al dente. Drain and set aside.
In a large bowl, stir together sauces, ricotta, garlic, eggs, Parmesan cheese and parsley. Add chicken and pasta to sauce, and toss to combine.
Pour pasta mixture into a greased 9″ x 13″ baking dish, spread out your pasta. Top evenly with mozzarella cheese. Bake for 30 minutes, or until golden and bubbly.