THREE-CHEESE & PEPPER PENNE

Three-Cheese & Pepper Penne image

This creamy pasta entree comes together in a snap. It makes two casseroles, so you can freeze one or share it with friends. -Jasey McBurnett, Rock Springs, Wyoming

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 2 casseroles (5 servings each).

Number Of Ingredients 13

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Ingredients

1 package (16 ounces) penne pasta
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
1-1/4 teaspoons salt
1/2 teaspoon pepper
3 teaspoons olive oil, divided
1 pound sliced fresh mushrooms
4 garlic cloves, minced
1/4 cup butter, cubed
1/2 cup all-purpose flour
4 cups 2% milk
2 jars (7 ounces each) roasted sweet red peppers, drained and chopped
2 cups shredded mozzarella and provolone cheese
2 cups grated Parmesan cheese, divided

Steps:

Cook pasta according to package directions. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, saute chicken in 1 teaspoon oil until no longer pink. Remove from the skillet. In the same skillet, saute mushrooms in remaining oil until tender., In a Dutch oven, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the red peppers, mozzarella and provolone cheese, 1/2 cup Parmesan cheese, mushrooms and chicken., Drain pasta; stir into sauce. Divide between two greased 8-in. square baking dishes. Sprinkle each with remaining Parmesan cheese., Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-70 minutes or until bubbly, stirring once.

Nutrition Facts : Calories 534 calories, Fat 21g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1002mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 2g fiber), Protein 37g protein.