Sometimes you just need baked pasta. This one will handle that for you.
Original Recipe from Real Mom Kitchen
- 6 tablespoons butter, plus more for baking dishes
- salt pepper
- 1 pound penne
- 1 teaspoon olive oil
- 2 boneless, skinless chicken breast halves
- 1/2 cup plus 2 tablespoons flour
- 6 garlic cloves, minced
- 6 cups whole milk
- 1 1/2 cups shredded provolone
- 1 1/2 cup freshly grated Parmesan
- Preheat oven to 400. Butter two shallow 2-quart baking dishes. Cook pasta 3 minutes short of al dente; drain & set aside.
- While pasta is boiling, cook chicken in pan. Slice into bite-size pieces.
- In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 2 minutes more. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
- Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. Sprinkle remaining parmesan on top.
- Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
To freeze, use disposable foil pan. Prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months.
To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout.