Toasted Bow Tie Pasta Baked Skillet | Restaurant Quality 🍽️

Ingredients
2 chicken breasts, diced or sliced
2 Italian chicken mozzarella sausages, sliced
6-12 raw jumbo shrimp, peeled and deveined
3 cups marinara sauce
1 cup ricotta cheese
½ cup grated pecorino Romano
1 cup shredded mozzarella (optional)
2 cups toasted bow tie pasta (cooked al dente)
½ cup fresh basil leaves, roughly chopped
2 tbsp olive oil
Diced tomatoes
3 garlic cloves, minced
Salt & freshly cracked black pepper
Red pepper flakes (optional)
White wine

Instructions
Prep the proteins
Heat 1 tbsp olive oil in a skillet over medium heat.
Season diced chicken with salt and pepper. Sear until golden brown and mostly cooked through (5–6 min). Remove and set aside.

In the same skillet, add the sliced sausage. Cook until slightly browned (3–4 min). Remove.
Quickly sauté shrimp in the skillet until just pink (2–3 min). Set aside.

Make the sauce mixture
In the same skillet, cook diced tomato, add garlic and sauté 30 sec until fragrant. Deglaze with wine (optional).
Stir in marinara sauce and bring to a gentle simmer.
Remove from heat and stir in ricotta, pecorino Romano, and a few torn basil leaves. Season with salt, pepper, and optional red pepper flakes.

Combine pasta and sauce
In a large mixing bowl, toss the toasted bow tie pasta with the sauce mixture. Make sure all pasta is coated.
Assemble the bake

Preheat oven to 375°F (190°C).
In a greased 9×13” baking dish, layer the pasta mixture.
Evenly distribute chicken, sausage, and shrimp on top.
Sprinkle shredded mozzarella (if using) and extra pecorino Romano over everything.
Bake
Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.

Remove from oven and let rest 5 min.
Garnish and serve
Sprinkle remaining fresh basil over the top.
Serve hot with crusty Italian bread or a simple green salad.

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