Baked Agnolotti And Chicken

• 2 x 13 oz packages spinach and ricotta agnolotti (can substitute other flavors)
• 1 None small sweet potato, sliced thinly
• 2 None zucchini, sliced thinly lengthways
• 3 cup tomato puree
• 1/2 None chicken, cooked and meat shredded
• 2.25 oz mozzarella cheese, grated

1. Preheat the oven to 350u0b0F. Cook agnolotti following package instructions.
2. Heat an oiled grill pan or barbecue grill on high. Cook sweet potato and zucchini 1 min each side, until just tender.
3. Pour a layer of tomato puree into base of an 8 1/2 cup shallow baking dish. Top with 1/2 the agnolotti, 1/2 the chicken, 1/3 of the cheese and 1/2 the vegetable slices. Pour over half the remaining tomato puree. Repeat layers, then top with the remaining cheese.
4. Bake for 25-30 mins or until golden. Let stand for 5 mins before serving.

ricotta agnolotti, sweet potato, zucchini, tomato puruee, chicken, mozzarella cheese

Taken from recipes-plus.com/api/v2.0/recipes/26019 (may not work)