Already have an account?
Get back to the
Dinner Recipes

Chicken Bolognese al Forno

A touch of red wine adds depth of flavor to this pasta bake — you can sub in chicken broth if you prefer.

Serving Size:


Active Time:

20 min.

Total Time:

45 min.


  • 12 oz. penne pasta
  • 1 lb. ground chicken
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. crushed red pepper flakes
  • ½ cup red wine
  • 1 (24 oz.) jar marinara pasta sauce
  • 8 oz. fresh mozzarella, cut into ½”-thick slices
  • ½ cup shredded Parmesan
  • 1 Tbs. parsley leaves


  1. Heat oven to 350°F. Coat 13″x9″ baking dish with cooking spray. In large pot of salted boiling water, cook pasta according to package directions for al dente; drain well. Return to pot.
  2. Meanwhile, in 12″ nonstick skillet over medium-high heat, cook chicken with salt, pepper and red pepper flakes, stirring and breaking up with spoon, until chicken is no longer pink, 7–8 min. Stir in wine; cook until almost evaporated, about 3 min. Stir in marinara sauce; reduce heat to medium-low. Cover; cook until flavors blend, 10–15 min.
  3. Stir meat mixture into pasta. Transfer to baking dish; top with mozzarella. Bake until cheese melts, 5–10 min. Sprinkle with Parmesan and parsley.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.