Buffalo Chicken is all the rage these days! I have seen it in all kinds of recipes. From actual buffalo chicken wings to dips to taquitos. It is a popular flavor this time of year. Something about football season starting (Sic ’em Bears!) sends people in search of the perfect wing recipe.
I decided to get on board. I mean – I like wings! I also love pasta. Yummy, cheesy pasta. So I figured what better way to incorporate all of those yummy buffalo wing flavors than in…lasagna!!
This dish was surprisingly easy and really good! I didn’t even miss the fried wing texture. Serve it up with a salad and you have a filling and complete meal. You can easily make it for a crowd and it reheats well as leftovers.
Hope you have a chance to try this one this football season!
Buffalo Chicken Pasta Bake
1 ½ Cups chili sauce
½ bottle of Franks Red Hot Sauce (1 ½ Cups)
1 pound cooked penne pasta
2 pounds chicken, boiled and shredded
1 14oz container of ricotta
1 ½ cups of good quality blue cheese dressing
6 eggs, beaten
2 Cups shredded mozzarella
1. In a large bowl, stir together the cooked pasta, the red hot sauce and the chili sauce. Add the shredded chicken
2. In another bowl, stir together the ricotta, dressing and the 6 eggs
3. In a 13×9” baking dish, Layer half of the pasta mixture, half of the ricotta mixture and 1 Cup of the shredded mozzarella. Repeat.
4. Bake in a 350 degree oven for 30 minutes (covered with foil). Uncover and bake an additional 15-20 minutes until golden and bubbly. The pasta will be mostly “set” in the middle if you jiggle it.