We Are Not Above Copying

When I was a little girl I always remember my grandma in the kitchen.  As I look back, I think I can count on one hand all the times I saw her in a room other than the kitchen.  It was rare.  In fact I don't think I ever even saw her go into the bathroom.  I'm not sure how reliable my memory is now. 

The point is, she was a cook.  An amazing cook.  One of the dishes I remember her making was sweet and sour spare ribs.  It was a favorite dish of my grandparents from a local restaurant.  My grandma was convinced she could duplicate it at home.  To this day if you have two dishes of those spare ribs, one from the restaurant and one made by her recipe, you cannot tell the difference.  She nailed it.

Since N and I stopped eating all frozen, all the time, I've gone to replicating restaurant dishes.  It's one of the best ways, in my opinion, to try experimenting with ingredients and seeing what works and what doesn't.  One of our favorite restaurants is a lovely Italian-American joint called Tomato Street.  If you are ever visiting, I highly recommend this place.  You can even write on the tables, so it's very kid friendly!

My favorite dish there is called Baked Mostaccioli with Roasted Chicken.  It's a baked pasta dish that is as close to heaven as you can get with pasta.  I decided to attempt this dish.  While mine is still missing a little something, it's still quite tasty.

Baked Mostaccioli with Baked Chicken

2 boneless, skinless chicken breasts
Olive oil
1 box mostaccioli noodles
1 regular jar of marinara sauce (I use traditional Ragu, it has the closest taste to the base flavor at Tomato Street)
1 regular jar of alfredo sauce (I use Classico Roasted Garlic Alfredo)
3-4 Tbsp pressed garlic
5-6 basil leaves, chopped
Crushed, red pepper flakes to taste
1 1/2 Cups shredded mozzarella cheese
1/2 Cup grated parmesan cheese
1/2 Cup grated provolone cheese

Bake chicken for approximately 30 minutes at 350 degrees.  Once cooked, cut into bite sized pieces and set aside.  You can cook the chicken days before, just make sure you re-heat it a bit before you use it in this dish as it won't be in the oven long enough to heat through.

Use olive oil to grease bottom and sides of a 9x13 baking dish and turn oven onto broil.  I use the high setting on my broiler, but if you aren't one to watch your food closely, you might want to use low.

At the same time you start the boiling water for the noodles, combine the marinara, alfredo, garlic, basil and red pepper flakes into another sauce pan.  Place it on low heat to warm the sauce through.  I like a strong garlic flavor, so I try to find alfredo with a roasted garlic infusion, but that's a personal preference.  Regular alfredo works just as great, without the offensive breath!  I can't impress enough the importance of fresh basil in this dish.  It totally brings a flavor that you can't duplicate.

Cook pasta to al dente according to package directions. If mostaccioli noodles aren't available, we like to use Ziti instead.

Drain pasta and place back in pot.  Add the bite-sized chicken to the pasta, then pour the sauce mixture over the chicken and pasta.  (I always add the sauce last since it tends to splatter the other way around.)  Stir to coat.  Pour this mixutre into the greased 9x13 pan and spread evenly.  Cover the top with a mixture of the three cheeses.  We like ours extra cheesy!

Broil until the cheese is bubbly and brown.  Serve with salad and garlic bread.

The best thing about this dish is the reheating factor.  If you don't want to have leftovers that week, this stuff freezes gloriously.