Baked Red Lentil Penne with Chicken

This baked red lentil penne pasta with ricotta cheese and crushed tomatoes is the perfect shareable meal!

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Pasta Tip: After removing baked pasta from the oven, let your meal cool inside the baking dish for 10 min to better hold its shape when serving! 

Ingredients 4 Servings


  • 1 box Barilla® Red Lentil Penne
  • 1 tablespoon extra virgin olive oil
  • 1 pound ground chicken
  • 1 leek, diced
  • 1 28-oz can San Marzano (Italian) Crushed Tomatoes
  • 15 ounces ricotta cheese
  • ½ cup fresh basil, sliced
  • ½ cup Romano cheese, grated, divided
  • 1 cup provolone cheese, shredded, divided
  • Salt and black pepper to taste
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  • Pre-heat oven to 450° F.
  • In a skillet, brown chicken with olive oil and diced leeks, about five minutes.
  • Add tomatoes and 1 cup of water; bring to boil and simmer 10 minutes, add ricotta and stir until combined.
  • Cook pasta only half the time as directed on the package then drain pasta and toss with the sauce.  Add half provolone, half Romano and basil, mix well.

  • Pour mixture into a greased 13” x 9” baking dish. Top with remaining provolone and Romano, bake for 15 minutes until cheese on top is slightly brown and pasta is fully cooked. 
  • Let rest 10 minutes before serving.
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