This recipe turns your pasta into a pie.
Kosher salt (to taste)
2 tbsp olive oil
4 cups mixed mushrooms
1/2 bunch kale (stems removed and chopped)
1 onion (diced)
2 cloves garlic (sliced)
1 tsp chopped rosemary
2 cups rotisserie chicken
zest of 1 lemon
pinch of red pepper flakes
1 1/2 cups milk
1 cup ricotta
1/2 cup Parmesan cheese
2 cups grated white cheddar
1 cup grated fontina
Cook the penne in salted water to al dente, according to the package instructions. Drain the pasta but reserve a cup of the pasta water.
Heat a large skillet or Dutch oven to medium heat and add in the olive oil. When hot, add in the mushrooms and let cook for 2 to 3 minutes make sure they get nice and brown. Stir the mushrooms and cook for another minute then season with salt. Remove the mushrooms from the pan and set aside.
To the pan add in the onions and garlic and cook until translucent, about 3 minutes. Add in the kale and season with salt. Stir in the rosemary and the red pepper flakes and cook until the kale has wilted.
Add the mushrooms back to the pan along with the chicken. Stir in the pasta along with the reserved pasta water and toss to coat. Stir in the lemon zest and let come to room temperature.
In a small bowl, combine the eggs and the milk and stir into the pasta. Stir in the cheeses and place into a greased 9-inch spring form pan that has been wrapped in foil at the bottom.
Place into the oven and bake at 425°F for 35 minutes. Release the edges of the spring form pan and cut the pie into thin slices. Serve warm.
If you've already made pasta, but want to turn it into a fancier meal, put it in a spring form pan to make a pasta pie. This pie is delicious, includes wholesome ingredients, and is definitely big enough to feed a crowd. Bonus: It uses rotisserie chicken so you can get rid of your leftover chicken easily.