Baked Chicken Ricotta Pasta
Recipe by Eric Kim | Total time: 45 minutes This juggernaut of a comfort dinner is mostly assembly, a cousin of baked ziti, lasagna and all the other divine baked pasta dishes in the Italian American culinary pantheon. Whip this up on a busy workweek or assemble and refrigerate it for a future date. The thing about baked pastas, especially here where saucy tomato sauce meets creamy ricotta, is that they taste just as good, if not better, reheated. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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