Chicken-Ricotta Pasta Bake

By myoung

Ingredients

• 6 ounces uncooked rotelle (spiral pasta)
• 8 sun-dried tomato halves (not packed in oil)
• 1 tablespoon olive oil
• 1 1/'2 cups coarsely chopped zucchini .
• 1 medium green bell pepper, chopped
• 1 medium onion, thinly sliced and separated into rings
• 2 garlic cloves, minced
• 2 cups canned pasta-style tomatoes
• 1 cup chopped roasted red bell pepper
• 1 tablespoon balsamic vinegar
• 1 1/2 cups nonfat ricotta cheese
• 1 tablespoon grated lemon zest
• 1/2 teaspoon dried basil leaves
• 4 ounces shredded cooked chicken
• 4 1/2 ounces shredded part-skim mozzarella cheese

Details

Servings 6

Preparation

Step 1

1. In large pot of boiling water, cook pasta 8-10 minutes, until tender. Drain and set aside.

2. Meanwhile, in small bowl, cover sun-dried tomatoes with boiling water; let stand 2 minutes. Drain and cut into strips.

3. In large nonstick skillet, heat oil; add zucchini, green bell pepper, onion and garlic. Cook over medium-high heat, stirring frequently, 4-5 minutes, until tender; add tomato strips, canned tomatoes, red bell pepper and vinegar. Reduce heat to low; simmer 10-15 minutes, until liquid is reduced and sauce is thickened; stir in pasta. Set aside.

4. Preheat oven to 350°F. Spray an 11 X 7" baking pan with nonstick cooking spray.

5. In medium bowl, combine ricotta cheese, lemon zest and basil. Arrange half of the pasta in prepared pan; spread with ricotta mixture and sprinkle with chicken. Top with remaining pasta mixture; sprinkle with mozzarella cheese. Bake 25-30 minutes, until heated through and bubbly.