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.

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.