**LOWER Shipping Rates Now Available** $75+ Orders Ship FREE • $50-74.99 Orders = $4.99 • <$50 Orders = $5.99 • Contiguous U.S. ONLY

Menu 0

Cascatelli al Forno

Sfoglini Pasta Recipe: Cascatelli al Forno

Get ready to indulge in a comforting and creamy pasta bake that brings together tender chicken, earthy mushrooms, and the rich flavors of white wine and rosemary. This hearty dish, featuring Cascatelli, is designed to capture every drop of sauce in its unique shape, making each bite incredibly satisfying. Perfect for a cozy dinner or an impressive make-ahead dish when you're cooking for a crowd.

INGREDIENTS

MAKES FOUR-SIX SERVING

  • 1 pound boneless chicken breasts or thighs
  • 1 tablespoon extra virgin olive oil
  • 2 cloves of garlic, microplaned or mined
  • 2 rosemary sprigs, divided
  • 3 teaspoons kosher salt, divided
  • 1 pound mushrooms, sliced 1/4 inch thick
  • 1 pound Sfoglini Cascatelli by Sporkful
  • 1/2 cup white wine
  • 2 cups heavy cream
  • 1/8 teaspoon ground white pepper
  • 1 cup grated Parmigiano-Reggiano
  • 1 cup low moisture part-skim mozzarella

          DIRECTIONS

          Combine with the chicken, olive oil, garlic, one rosemary sprig, and two teaspoons of salt and mix well. Place in a bag or bowl, and marinate at least 30 minutes, or overnight. If marinating overnight, take the chicken out of the refrigerator about 30 minutes before cooking.

          Preheat the oven to 400F.

          Place the chicken in a medium dutch oven and bake in the oven for 25-30 minutes, flipping halfway. 

          While the chicken cooks, preheat a large skillet over high heat and add in the mushrooms. Dry fry until turning golden, stirring occasionally, for about 10-15 minutes. Remove from the heat.

          When the chicken is cooked through, remove from the oven and allow to cool slightly. Discard the rosemary, then dice into 1/2 inch cubes and set aside. 

          Bring a pot of generously salted water to a boil. Cook the pasta until 2 minutes under al dente, according to package instructions. Reserve 1/2 cup of pasta water before straining.

          Put the dutch oven used for the chicken over medium heat and deglaze with the white wine. Bring to a simmer and reduce the wine by half. Pour in the cream and season with the remaining salt and pepper. De-stem the second sprig of rosemary and add to the sauce. Let the sauce come back up to a simmer for about 2-3 minutes to cook off the fresh cream taste. 

          Pour in the reserved pasta water, then add in the pasta, chicken and mushrooms. Fold it all together, then stir in the parmigiano. Top with the mozzarella, then place in the oven for 30 minutes until the top is golden and bubbling.

          We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini

          Chef's Note: If you’re making this dish ahead of time, assemble the recipe as directed, but do not bake it after sprinkling with mozzarella. Cover and refrigerate until ready to cook. Preheat a 400°F oven, and bake for 45 minutes to 1 hour, until the sauce is bubbling and the top is golden.

          Pasta Swaps: This recipe would also work well with Radiators, Quattrotini, or Rigatoni.