SERVES 4
TOTAL TIME: 45 minutes
We like the convenience of using store-bought rotisserie chicken here; however, you can also use our recipe for Simple Shredded Chicken.
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8 |
ounces (2½ cups) penne |
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Salt and pepper |
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4 |
ounces (½ cup) ricotta cheese |
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4 |
ounces goat cheese, softened (1 cup) |
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6 |
tablespoons extra-virgin olive oil |
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3 |
cups jarred roasted red peppers, rinsed, patted dry, and chopped coarse |
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2 |
ounces Parmesan cheese, grated (1 cup) |
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⅓ |
cup fresh parsley leaves |
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1 |
shallot, minced |
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2 |
teaspoons minced fresh thyme |
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1 |
garlic clove, minced |
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2 |
cups shredded rotisserie chicken |
1. Adjust oven rack to middle position and heat oven to 450 degrees. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until nearly al dente. Reserve ½ cup pasta cooking water. Drain pasta, then return it to pot.
2. Meanwhile, mix ricotta, goat cheese, 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper together in bowl; set aside. Process peppers, Parmesan, remaining 5 tablespoons oil, parsley, shallot, thyme, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper in food processor until smooth, scraping down bowl as needed, about 25 seconds.
3. Add processed pepper sauce and reserved pasta water to pasta and toss to coat. Season with salt and pepper to taste and fold in shredded chicken. Transfer to 8-inch square baking dish. Dollop ricotta mixture evenly over top. Bake until filling is bubbling and cheese is spotty brown, about 15 minutes. Let cool slightly and serve.