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Dinner

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:

6

Active Time:

20 min.

Total Time:

45 min.

Ingredients

  • 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

Instructions

  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.

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