Recipes for "chicken parmesan"

Gather the ingredients. Preheat an oven to 450 degrees F (230 degrees C).

Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.

Season chicken thoroughly with salt and pepper. Using a sifter or strainer; sprinkle flour over chicken breasts, evenly coating both sides

Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside. Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.

Heat 1/2 inch olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven.

Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.

Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Preheat oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with aluminum foil.

Gently pound chicken breasts between 2 layers of plastic until each breast is evenly thick. Place breasts on a plate and season 1 side with kosher salt and black pepper. Sprinkle with flour; press flour to coat the entire surface and help it adhere. Turn and repeat on second side with salt, pepper, and flour.

Brush excess flour from plate; place the chicken breasts back on the plate. Pour beaten egg over the breasts and coat each side. Cover bottom of a second plate with half the bread crumbs. Transfer chicken to the bread crumbs. Push crumbs up sides of chicken. Sprinkle on the remaining crumbs and thoroughly coat each side.

Heat 1/2 inch olive oil in a skillet over medium-high heat. Cook chicken until crispy and golden, 2 to 3 minutes per side. Transfer to prepared baking sheet.

Mix ricotta and Cheddar cheese together in a bowl. Stir in salt, black pepper, cayenne, and olive oil. Spread half the cheese mixture on each breast without extending all the way to the edges. Dust with Parmigiano-Reggiano cheese and drizzle with olive oil.

Bake on center rack of preheated oven until cheese is melted and chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

To serve, ladle the heated marinara sauce in a wide circle on warm plates. Place chicken in center and sprinkle with chopped parsley.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in pasta and return to a boil. Cook uncovered, stirring occasionally, until pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C), and preheat the oven to 350 degrees F (175 degrees C).

Make a breading station: Place flour, egg, and bread crumbs in three separate bowls. Mix garlic powder into bread crumbs. Working in batches, coat chicken in flour, then dip in egg, and finally coat with bread crumbs.

Carefully fry coated chicken in hot oil in small batches until golden brown and no longer pink in the center, 3 to 4 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain fried chicken over paper towels.

Combine cooked pasta, fried chicken, 1/2 of the mozzarella cheese, and 1/2 cup grated Parmesan cheese in a large bowl. Stir in marinara sauce. Pour red wine into the empty marinara sauce jar; cover and shake the jar, and empty the contents into the bowl of pasta. Stir to combine. Spread pasta mixture in a large casserole dish and cover with aluminum foil.

Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle with remaining mozzarella cheese and 1/2 cup of Parmesan. Return to the oven and continue baking until cheese has melted, about 30 minutes.

Remove from the oven and allow to rest for 5 minutes before serving. Serve hot.

Preheat oven to 375 degrees F (190 degrees C).

Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.

In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.

Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish.

In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.

Press chicken breasts with the palm of your hand to flatten to an even thickness.

Beat egg into a shallow bowl; place bread crumbs into a separate shallow bowl. Dip each chicken breast into beaten egg and press into bread crumbs to coat.

Heat butter in a large skillet over medium heat and fry coated chicken breasts until golden brown, about 5 minutes per side.

Pour pasta sauce over chicken, cover, and bring sauce to a boil. Reduce heat to low and simmer for 10 minutes. Sprinkle chicken with mozzarella cheese, Parmesan cheese, and parsley. Cover and simmer until cheeses melt, about 5 more minutes.

Spread flour on a shallow plate. Beat eggs in a bowl. Pour bread crumbs into a shallow bowl. Dredge 1 chicken breast in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides. Place the breaded chicken breast, unstacked, onto a plate. Repeat with remaining chicken breasts.

Melt 2 tablespoons butter in a large skillet over medium heat. Fry breaded chicken breasts, two at a time, until golden brown, 4 to 6 minutes per side. Transfer to a plate. Repeat with remaining butter and chicken breasts.

Layer chicken breasts in a slow cooker, covering each layer with marinara sauce. Cover slow cooker.

Cook on Low until flavors combine, 2 1/2 to 3 hours.

Preheat the oven to 325 degrees F (165 degrees C).

Place chicken breasts, side-by-side, into a baking dish; spoon additional sauce on top. Place 2 slices mozzarella cheese over each breast; sprinkle Parmesan cheese, oregano, basil, and garlic powder on top.

Bake in the preheated oven until cheese is melted, about 10 minutes.

Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator, 8 hours to overnight.

Preheat the oven to 450 degrees F (230 degrees C).

Season chicken with salt, pepper, and cayenne.

Heat 2 tablespoons oil in a pan over medium-high heat. Cook chicken breasts in the hot oil until browned and just barely cooked through, about 6 minutes per side. Turn off heat and splash in cold water, stirring to deglaze. Transfer chicken and pan drippings into a bowl to let cool, about 5 minutes. Dice or shred the chicken.

Combine drained ricotta cheese, salt, pepper, 8 ounces mozzarella cheese, 8 ounces Monterey Jack cheese, and 1 ounce Parmigiano-Reggiano cheese in a bowl. Mix with a spoon to evenly distribute. Add chicken, the pan drippings, and marinara sauce. Mix with a fork until just combined.

Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.

Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella, and 2 tablespoons Monterey Jack cheese.

Bake in the center of the preheated oven until browned and bubbly, about 20 minutes.

Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.

Heat oven to 375 degrees F (190 degrees C).

Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover.

Bake 30 minutes or until chicken is done (165 degrees F). Meanwhile, cook spaghetti as directed on package, omitting salt.

Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.

Drain spaghetti. Serve topped with chicken and sauce.

Make the sauce: Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Add crushed tomatoes, chicken broth, wine, garlic powder, onion powder, oregano, Italian seasoning, red pepper flakes, and sugar; season with salt and pepper. Stir to combine, reduce the heat to low, and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Keep warm until needed.

While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add rigatoni and cook, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain and keep warm.

At the same time, start the chicken: Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.

Set out three large mixing bowls for breading chicken. Combine flour, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and pepper in the first bowl. Whisk together eggs and milk in the second bowl. Combine bread crumbs, Parmesan cheese, oregano, Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in the third bowl.

Place chicken breasts in a resealable plastic bag and flatten with a meat mallet to a thickness of 1/4 inch. Dredge a chicken breast in flour mixture and shake off excess. Dip into egg mixture, then coat with bread crumb mixture. Place onto a plate. Repeat to bread remaining chicken.

Fill a large, cast iron skillet with 1 inch oil; heat over medium-high heat until oil is hot but not smoking. Add breaded chicken in batches; cook until golden brown, 1 to 2 minutes per side. Transfer chicken to the prepared baking sheet. Sprinkle mozzarella and Parmesan over chicken.

Bake in the preheated oven until chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheeses have melted, about 5 minutes.

Plate pasta portions. Stir basil into sauce and ladle over pasta. Top each portion with chicken.

Heat the olive oil in a saucepan on medium-high heat. Add the onions and sauté for 2 to 3 minutes. Add the minced garlic. Cook until fragrant, about a minute more.

Then add the crushed tomatoes, oregano, red pepper flakes, and sugar. Bring to a simmer; reduce the heat to maintain the simmer. Cook, uncovered while you prepare the chicken (about 10 to 12 minutes).

Place the chicken cutlets one at a time between two layers of plastic wrap or wax paper. Use a meat hammer, mallet, rolling pin, or even a heavy empty wine bottle to pound or roll the chicken pieces to an even thickness of 1/4 to 1/2-inch. Sprinkle salt on both sides of the cutlets.

In a shallow bowl (large enough to dredge the cutlets), mix together the breadcrumbs, 1/2 cup Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.

Heat 1/4 cup olive oil in a large sauté pan on medium-high heat until the oil is shimmering (not smoking) and a piece of breading dropped into it sizzles.

Working one cutlet at a time, dip the chicken cutlet into the egg mixture and then into the breadcrumbs. Working in batches as to not crowd the pan, place the dredged cutlets into the pan.

Lower the heat to medium and gently fry the chicken cutlets until they are golden brown on each side, about 3 to 4 minutes per side.

Spread enough tomato sauce to thickly coat the bottom of a 9x13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish.

Spoon tomato sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then lay slices of mozzarella over each cutlet and sprinkle with the remaining 1/2 cup of Parmesan cheese.

Bake in the oven at 400°F for 10 to 12 minutes, or until the mozzarella begins to brown.

The internal temperature of the chicken breasts should be 165°F (74°C) when tested with a meat thermometer. If necessary, bake the chicken longer to get it to that temperature. The thinner the cutlets, the faster they will bake. Thicker cutlets will take more time.

Serve with pasta and the remaining sauce, or in a large roll.

1. Preheat the oven to 425°F.

2. Place the flour in a shallow dish. In a separate shallow dish, beat the eggs. In a third shallow dish, combine the Panko, 1 cup of the parmesan, salt, and pepper.

3. Dredge the chicken in the flour. Then dip it into the egg, allowing the excess to drip off. Place the chicken into the panko mixture, pressing to adhere. Transfer to a plate. Repeat with the remaining cutlets.

4. Heat the oil in a large skillet over medium heat. Working in batches as needed, add the chicken and cook until golden, 3 to 4 minutes. Flip and cook until golden, another 3 to 4 minutes. Transfer to a sheet pan. Arrange 1-2 tomato slices over each cutlet. Top each with cheese. Bake for 10 minutes, until the cheese is melted.

5. To make the dressing. Combine all ingredients in a glass jar and whisk until combined. Season with salt, pepper, and chili flakes.

6. Pull the chicken out of the oven and top with tomato wedges and basil. Pour the dressing over the tomatoes. Eat and enjoy!

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.

2. Toss the chicken with 2 tablespoons melted butter and season with salt and pepper.

3. Add the bread crumbs and parmesan to a shallow bowl. Working with 1 piece of chicken at a time, dredge through the bread crumbs. Repeat with the remaining chicken, placing the chicken on the prepared pan as you work. Drizzle or brush the chicken lightly with olive oil. Wrap 1 piece of prosciutto around the chicken.

4. Transfer the chicken to the oven and bake 15-20 minutes or until the chicken is cooked through and the prosciutto is crisp.

5. In roasting pan, toss together the cherry tomatoes, 2 tablespoons butter, balsamic vinegar, garlic, herbs, and a large pinch of salt and pepper. Transfer to the oven and roast for 10-15 minutes or until the tomatoes collapse.

oss together the cherry tomatoes, 2 tablespoons butter, balsamic vinegar, garlic, herbs, and a large pinch of salt and pepper. Transfer to the oven and roast for 10-15 minutes or until the tomatoes collapse.

6. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and immediately toss with the remaining 2 tablespoons butter and basil. Add the tomatoes and all the juices from the tomatoes and gently toss to combine. Season with freshly ground black pepper and salt.

6. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta

to package directions. Drain and

toss with the remaining 2 tablespoons butter and basil.

Add the tomatoes and all the juices from the tomatoes and gently toss to combine. Season with freshly ground black pepper and salt.

7. To serve, divide the pasta among plates, top with chicken and fresh herbs. Enjoy!

1. Preheat the oven to 400 degrees F.

2. Toss the chicken with olive oil and season with salt and pepper.

2. Toss the chicken with olive oil and season with salt and pepper.

3. Add the bread crumbs, 1/2 cup parmesan cheese, and oregano to a shallow bowl. Working with 1 piece of chicken at a time, dredge through the bread crumbs. Repeat with the remaining chicken.

Working with 1 piece of chicken at a time, dredge through the bread crumbs. Repeat with the remaining chicken.

4. Heat a drizzle of olive oil in a large oven safe skillet over medium heat. When the oil simmers, add the chicken and cook for 1-2 minutes per side or until golden. Remove from the heat. Spoon a couple spoonfuls of pasta sauce over each piece of chicken and then top evenly with mozzarella and the remaining 1/2 cup parmesan.

4. Heat a drizzle of olive oil in a large oven safe skillet over medium heat. When the oil simmers, add the chicken and cook for 1-2 minutes per side or until golden. Remove from the heat. Spoon a couple spoonfuls of pasta sauce over each piece of chicken and then top evenly with mozzarella and the

1/2 cup parmesan.

5. Transfer the skillet to the oven and bake for 10 minutes or until the cheese is melted and the chicken is cooked through.

5. Transfer the skillet to the oven and bake for 10 minutes or until the cheese is melted and the chicken is cooked through.

6. Serve the chicken over a bed of pasta with additional pasta sauce. Top each piece of chicken with kale pesto and fresh greens. Enjoy!

1. In a blender or food processor, combine all ingredients and pulse until chunky smooth. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks. Serve overtop the chicken.

Prep: Preheat the oven to 425 degrees. Toss the breadcrumbs, panko, and Parmesan in a shallow dish with the Italian herbs, salt, and pepper. Heat the oil in a medium ovenproof skillet over medium heat.

Fry: Cut the chicken breasts into a total of four pieces (for example, if there are two breasts, cut each in half – pound them a little thinner and wider if you want) and dredge the chicken in the breadcrumbs so that they stick all over the surface of the chicken. Add the chicken to the hot skillet and fry for 3-4 minutes on each side. You want the outside to be golden brown – the inside can finish cooking in the oven.

Bake: Transfer the skillet to the oven and bake for 5-10 minutes or until the chicken is fully cooked. Add the sauce and place a slice of mozzarella cheese on top of each piece of chicken. Return to the oven for a few more minutes or until the cheese is bubbling and lightly browned.

Finish: While the chicken finishes, cut the zucchini into thin shreds or use a spiralizer to create zucchini noodles. Serve the chicken and sauce over the raw zucchini noodles and sprinkle with Parmesan and parsley.

To make the tomato sauce: Heat oil and garlic in a large saucepan over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, and sugar; season with salt and pepper. Bring to a simmer; cook until sauce slightly thickens and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce needed, so put aside half for another meal.)

Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.

To make the chicken cutlets: Lay chicken pieces between 2 sheets of plastic wrap. Use a mallet or heavy pan to pound chicken to about 1/4-inch thickness.

Beat egg in a shallow dish until well blended. Season bread crumbs with black pepper in another shallow dish.

Preheat the oven broiler to high. Place a rack 4 to 5 inches from the heat source.

Working with one cutlet at a time, dip chicken in beaten egg, then in bread crumbs. Lay breaded cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).

Heat 1/4 cup oil in a 12-inch skillet over medium-high heat until it shimmers.

Fry breaded cutlets in hot oil until golden brown on each side, about 5 minutes. Wash and dry the wire rack and return to the cookie sheet; place fried cutlets on the clean wire rack.

Top each cutlet with mozzarella and Parmesan cheese. Broil until cheese melts and is spotty brown, 2 to 3 minutes.

Portion pasta onto 4 plates and top each with a chicken cutlet. Spoon 2 to 3 tablespoons tomato sauce over each cutlet, then sauce pasta as desired. Serve with extra Parmesan at the table.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook rotini in boiling water until tender yet firm to the bite, about 8 minutes. Drain.

Stir together cooked rotini, chicken, and mozzarella cheese in a large casserole dish.

Pour marinara sauce over pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.

Bake in the preheated oven until cheese is melted, about 35 minutes.

Serve and enjoy.

In a medium to large skillet over medium heat, melt the butter. Add the onion and celery, and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until softened and translucent, 4 to 5 minutes.

Simply Recipes / Frank Tiu

Add the sliced mushrooms to the pan. Stir to coat them in butter, and season with 1/2 teaspoon kosher salt and black pepper. Cook, stirring occasionally, until the mushrooms are softened (they won’t necessarily brown, and that’s fine) and cooked down to about half their volume, about 5 minutes.

Simply Recipes / Frank Tiu

Add the sherry or white wine and stir frequently until the liquid has nearly evaporated, about 2 minutes. (If omitting the alcohol, skip this step.)

Simply Recipes / Frank Tiu

Sprinkle the flour over the skillet and stir until no dry pockets remain and the raw flour has slightly cooked, about 1 minute. Add the chicken broth and heavy cream and stir well.

Bring the mixture to a simmer, then lower the heat to medium-low and let thicken and reduce slightly, about 5 minutes.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Add the cooked chicken, diced pimentos, and frozen peas (no need to defrost). Stir well and cook until chicken is heated through and peas are hot, 2 to 3 minutes. Season to taste with salt and pepper and serve with rice, if desired.

Chicken à la king can be stored in an airtight container for up to 4 days. To reheat, add to a pan on the stove with a splash of water and cook over medium heat for 3 to 4 minutes.

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Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Evenly season the chicken breasts with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon butter.

When the oil is hot and shimmering, add the chicken. Cook for 4 to 5 minutes until the bottoms are golden brown. Use tongs to flip the chicken and cook the other side for 4 to 5 minutes, until the chicken is cooked through. An instant read thermometer inserted into the center should register 165°F.

If the skillet isn’t big enough to fit the chicken in a single layer, cook them in 2 batches.

Transfer the chicken onto a large plate. Tent it with foil to keep warm. You will use the same skillet to cook the vegetables.

Simply Recipes / Alison Bickel

Add the onions and saute them until they just begin to soften, about 3 minutes. Add the garlic and sauté for 1 more minute.

Simply Recipes / Alison Bickel

Add the chicken stock and balsamic vinegar. Use a wooden spoon to scrape the brown bits stuck to the bottom and sides of the skillet.

When the liquid begins to simmer, reduce the heat to medium. Simmer until the volume is reduced by half. This should take 5 to 6 minutes. You’ll notice the sauce will thicken a little.

Simply Recipes / Alison Bickel

Stir in the cherry tomatoes, Italian seasoning, and the remaining 1/4 teaspoon salt and black pepper. Cook for 2 to 3 minutes, until the tomatoes begin to soften. Stir in the remaining 1 tablespoon butter until melted.

Simply Recipes / Alison Bickel

Nudge the cooked chicken and any drippings into the sauce. Spoon some of the tomatoes and sauce on top.

Remove the skillet off the heat. Scatter the mozzarella cheese on top. Cover the skillet with a lid or a sheet pan until the cheese melts, about 4 minutes.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Sprinkle the basil on top and serve.

Refrigerate leftovers for up to 3 days. I don’t recommend freezing this dish since it has fresh mozzarella and tomatoes. Neither freezes well.

To reheat, microwave it in 30 seconds increments until the chicken is just warmed through, but no longer since chicken can turn rubbery in the microwave.

You can also transfer the chicken into a small skillet, spoon the leftover sauce on top, and reheat it on the stovetop over medium heat. Add a splash of chicken stock to loosen up the sauce if needed.

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Simply Recipes / Alison Bickel

Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with cooking spray.

Bring a large pot of lightly salted water to a boil. Cook ziti in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain.

While pasta cooks, melt butter in a large skillet over medium heat. Add chicken and season with salt and pepper. Cook and stir until chicken is browned and no longer pink in the center, 5 to 7 minutes.

Combine pasta, pasta sauce, and chicken in a large dish. Spread 1/4 of pasta mixture in each 9x13-inch dish. Top each with 2 cups (8 ounces) of mozzarella cheese and 1/2 cup Pecorino Romano cheese. Repeat with another layer of pasta and cheeses.

Bake in the preheated oven until hot and bubbly, about 25 minutes.