Makes 6 Servings
1 pound penne pasta
2 pounds ricotta cheese
3/4 cup grated Parmesan cheese
1 (12-ounce) can fat-free evaporated milk
1 egg
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 (10-ounce) package frozen chopped broccoli, thawed and well drained
1 (10-ounce) package or 2 cups cooked chunked chicken breast
2 cups shredded mozzarella cheese
- Preheat oven to 350 degrees F. Prepare penne pasta according to package directions; drain. Coat a 9" x 13" baking dish with nonstick cooking spray.
- Meanwhile, in a large bowl, combine ricotta cheese, Parmesan cheese, evaporated milk, egg, garlic powder, salt, and pepper; mix until well combined.
- Stir in broccoli and cooked chicken; mix well. Add the penne and toss gently until well mixed; pour into baking dish and sprinkle with mozzarella cheese.
- Cover with foil and bake 45 minutes then remove foil and bake 5 more minutes.
