Last night I made an Asiago Romano Bowtie Pasta Bake for dinner. This is a recipe my momma has been making for years but I have never made on my own before. I was nervous about making it because I’m such a huge fan of my mom’s. I really shouldn’t have worried, though, because the bake came out amazing and everyone loved it. (In fact, just before I started writing this post, my boyfriend, daughter and I all had the leftovers of it for lunch. YUM!)

If you’d like to try making it, here’s the recipe. Feel free to tweak it some. I did.

Also, this makes a huge batch so there will be leftovers.

Asiago Romano Bowtie Pasta Bake

Ingredients

1 lb. of bonechicken

1 bag of shrimp

2 heads of broccoli

1 lg. container of baby bella mushrooms

3 jars of Asiago Romano Sauce (You can use regular Alfredo sauce if you’d prefer.)

1 1/2 cups of ricotta cheese

A box and a half of bowtie pasta

1 bag of parmesan cheese

A box of Texas Toast w/cheese

Directions

1- Slice mushrooms into 1/4 inch slices and saute in butter. Set to the side.

2- Remove broccoli stems and cut up the remainder into small pieces and steam. Set to the side.

3- Remove fat from chicken and cube. Saute in olive oil until cooked through.

4- Defrost shrimp and remove stems. Make sure all excess water is removed or it will make the bake watery.

5- Cook the pasta until tender and drain.

6- Mix together chicken, shrimp, pasta, broccoli, mushrooms, ricotta cheese, and Asiago Romano sauce. Pour mixture into a casserole dish that you’ve sprayed with a nonstick spray. Top with parmesan cheese. Bake in the oven at 375 for about 10-20 minutes.

7- Serve with Texas Toast.