Quick & Easy Chicken Penne Timpano – quickly turn leftover pasta and tomato sauce into a delicious “pasta pie” using frozen puff pastry with this simple, easy recipe.
I am not a big fan of leftovers as my friends and neighbours can happily attest. This recipe however, is one of my favorite ways to stretch a leftover pasta dinner into a second and quite delicious meal.
Timpano is a traditional Italian dish comprised of many components from boiled eggs to salami to meatballs to pasta to tomato sauce all baked in a drum shaped baking vessel. Some of you may remember it as the centerpiece dish of the 1996 film “Big Night” about 2 brothers and their failing Italian restaurant.
This much simpler version of a “pasta pie” still has some very good flavours incorporated into it and I have made it on occasion from simple leftover pasta and sauce. Using frozen, pre-made puff pastry adds to the easy preparation while dressing up a dish that is fit to feed even the most discriminating dinner guests.
- About 4 cups leftover pasta and tomato sauce
- 2 to 3 grilled grilled chicken breasts, cubed.
- 2 sheets frozen puff pastry
- ½ roasted red pepper
- ½ sliced red onion
- ½ cup sliced mushrooms (optional)
- ¾ cup freshly grated parmesan cheese
- 2 cups shredded mozzarella
- 2 cups baby spinach leaves
- Roll out one sheet of the puff pastry and place in the bottom and sides of a 9×9 inch glass baking dish. You can blind bake this bottom crust for about 15 minutes, if you prefer.Add half the pasta and sauce evenly over the bottom crust and top with the roasted red pepper, onion, mushrooms, chicken, mozzarella and spinach.T
- op with the remaining half of the cooked pasta and sauce and the Parmesan cheese.
- Top with the remaining sheet of puff pastry. Brush the top with an egg wash of desired. Cut four small slits in the top crust and bake for about 15 minutes at 400 degrees F, then reduce the heat to 350 degrees F and bake for an additional 30 minutes.