Rachael's Creamy Baked Ziti with Chicken and Cherry Peppers

Rachael's Creamy Baked Ziti with Chicken and Cherry Peppers

Source : Preheat Oven To 400 Degrees F Place Tomatoes In A Food Processor And Add Puree Evoo Garlic Basil Red Pepper Flakes Cherry Pepper Brine And Oregano ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : July 25, 2026

Step:

  1. Preheat oven to 400 degrees F.

  2. Place tomatoes in a food processor and add puree, EVOO, garlic, basil, red pepper flakes, cherry pepper brine and oregano, pulse a few times then puree.

  3. In a large bowl, combine ricotta, half-and-half or cream or milk, grated Parm, egg, all but 2 tablespoons of parsley, and nutmeg, stir then fold in chicken, cherry peppers, cherry pepper brine and dry ziti.

  4. Pour half the raw tomato sauce in 9x13 pan and add ziti and top with the remaining sauce, cover pan tightly with foil and bake 45 - 60 minutes, until pasta is just tender, uncover and top in with provolone and mozzarella and bake 15 minutes to brown, then top with more parsley and cool a few minutes to serve.

Ingredients

  1. 1 pound Ziti rigate
  2. 3/4 cup pickled cherry pepper rings, chopped,
  3. Plus 2 tablespoons brine
  4. 1 1/2 cups ricotta cheese
  5. 1 1/2 cups half-and-half or cream or whole milk
  6. 1 cup grated Parmigiano-Reggiano cheese,
  7. 2 ounces Or about
  8. 1 egg
  9. 1/2 cup parsley tops, finely chopped
  10. (reserve a little for topping cooked ziti)
  11. A few grates of nutmeg
  12. 1 rotisserie chicken, skin and bones removed and meat
  13. pieces chopped or pulled into small
  14. 1 (12 ounce) sack of provolone and mozzarella blend
  15. For the Food Processor Marinara:
  16. 1 (28 ounce) can chopped or whole San Marrzano tomatoes
  17. 1 (14 ounce) can tomato sauce, or 2 cups tomato puree
  18. 2 tablespoons extra-virgin olive oil (EVOO)
  19. 2 fat cloves garlic, crushed
  20. A few leaves of basil, torn
  21. 1 teaspoon crushed red pepper flakes
  22. 2 tablespoons hot Italian pickled cherry pepper brine
  23. 1 1/2 teaspoon dried oregano, or about half a palmful

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