Prep 15 mins
Cook 40 mins
Yum! This creamy casserole is delicious and very easy to make. Don't like shrimp or chicken? Just double up on the other one. Enjoy!
- 1 lb pasta, cooked al dente (I use penne or rotini Smart Pasta)
- 1 tablespoon olive oil
- 1⁄2 cup onion, chopped
- 2 teaspoons garlic, minced
- 8 ounces boneless skinless chicken breasts, 1-inch cubes
- 2 teaspoons italian seasoning
- 1 cup mushroom, sliced
- 8 ounces shrimp, peeled and deveined
- 1 (16 ounce) can tomatoes, diced, strained with a little bit of juice left in the can
- 1 1⁄2 cups low-fat ricotta cheese
- 1⁄2 teaspoon chili pepper, crushed (add more if you like heat)
- salt and pepper
- 1 cup low-fat cheddar cheese, shredded
- 1⁄2 cup reduced fat parmesan cheese, grated
- Cook pasta as directed.
- Heat olive oil over medium high heat in large frying pan. Add onion, garlic, chicken and Italian seasoning. Saute for 5 minutes, until chicken is no longer pink.
- Add mushrooms and saute for 1 minute.
- Add shrimp, tomatoes, ricotta, chili peppers and salt and pepper. Mix well and cook for 5 minutes, stirring frequently, until it heats through and shrimp is just pink. Stir in pasta.
- Pour mixture into 2 quart casserole dish. Top with cheddar and parmesan.
- Bake uncovered at 350F for 30 minutes, until heated through.
This is so yummy. I used fettucine (I shouldn't have). Usually DH doesn't like recipe with ricotta, but in this one, it was ok for him. Because of all the other flavors probably. I omitted the chili because of my son. Thanks Nif :) Made for Market tag game
Enjoyed this recipe especially with both shrimp and chicken. Even the fresh mushrooms added surprise bite. I might add a bit more tomatos next time to moisten it more and stir some of that cheese inside before baking. Otherwise all the flavors worked well together. The house smelled awesome while cooking too. I will make this again. Thanks Nif
This was really tasty and quite unique; however, I did diverge from the recipe somewhat. I ended up making an all-shrimp dish, since that is what I had on hand. When I had everything mixed together in the skillet, my results did not resemble Nif's photo (it was not very tomato-y) so I added two 8 oz. cans of tomato sauce (one at a time) until it looked as red as the photo. I also was afraid that the finished product would end up too dry. Well, it all turned out great - cheesy and very well-seasoned! I serve it with a side of broccoli and thought that next time I might throw some broccoli into the dish for a completely balanced one-dish meal. Anyway, thanks for posting this, Nif! Made for Please Review My Recipe Tag Game.