Chicken stuffed Rigatoni

This recipe fills approximately 20 jumbo rigatoni.

3/4 lb ground chicken cooked

Salt and pepper

1/4 cup cooked spinach

1/4 cup seasoned Breadcrumb's

1/4 cup Grated pecorino Romano

1qt. Jar sauce for convenience or homemade sauce 

Sauté chicken until lightly browned in olive oil ,salt and pepper.  Add cooked spinach,bread crumbs and cheese until blended. Allow to cool completely.  Place all in food processor until

Slightly crumbly.  If too dry add a teaspoon of water.

Bring a large pot of salted water to a boil. Add large rigatoni and cook approximately 10 to 12 minutes until

A dente’.  Do not overcook.  Drain rigatoni and rinse slightly with cool water not to have rigatoni stick together.

Layer some red sauce in a 13” x 9” baking pan or a pan of similar size. Place filled rigatoni in pan and top with more sauce , grated cheese and grated mozzarella.

Bake covered  350° for appt 30 minutes. Remove cover .  Check to see if mozzarella is melted and serve.  If mozzarella isn’t melted bake uncovered another 5 minutes.

Add a healthy salad to make it a meal,

Enjoy!