Penne and Chicken di Genoa

Ingredients

• 1 lb. Penne Rigate, cook as directed
• 1 lb. Skinless Boneless Chicken Breasts, cut in strips
• 2 tbs Extra Virgin Olive Oil
• 15 oz. Galbani® Ricotta
• 16 oz. Sorrento® Mozzarella, grated
• 1 cup Chopped Spinach, thawed well-drained
• 1/4 cup Sorrento® Parmesan, grated
• 2 Eggs

Directions

1. Preheat oven to 350°F. In large skillet, over medium heat, cook chicken in oil until browned. Add pasta sauce; heat.

2. Combine ricotta, 1 cup mozzarella, spinach, parmesan and eggs.

3. In 13x9-inch baking dish, spread 1 cup sauce mixture. Top with half each of the penne, ricotta mixture and sauce mixture; repeat layering. Cover.

4. Bake 40 minutes. Uncover; top with remaining mozzarella. Bake 5 more minutes.