This was a great casserole with a lot of flavor that the whole family loved.
- 1 (ounce package) penne pasta (I used whole grain)
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 1 medium yellow squash, chopped
- 5 ounces fresh spinach, coarsely chopped (you can just eye ball the amount of spinach. I used half of a 10 ounce package, it doesn't have to be exact)
- 2 eggs, lightly beaten
- 1¼ cups milk
- 2 teaspoons dried Italian seasoning
- ½ teaspoon salt
- ½ teaspoon crushed red pepper
- 2 cups chopped cooked chicken
- 2 cups shredded Monterey Jack cheese
- 1 (14 ounce) can artichoke hearts, drained and quartered
- ½ cup oil-packed sun dried tomatoes, drained and chopped
- ¼ cup grated parmesan cheese
- ½ cup bread crumbs
- ½ teaspoon paprika
- 1 tablespoon butter, melted
- Preheat oven to 350 degrees. Cook pasta according to package directions and drain.
- Meanwhile, in a large skillet heat olive oil over medium high heat. Add onion, cook until tender 3-5 minutes. Add chopped yellow squash to the pan and sauté 2-3 minutes, until soft, stirring occasionally to keep the onions from burning. Add the chopped spinach to the pan and cook an addition 2 minutes, until spinach is wilted.
- In a large bowl combine eggs, milk, Italian seasoning, salt, crushed red pepper. Stir in cooked chicken, Monterey Jack cheese, artichokes, dried tomatoes, cooked pasta and the onions, squash and spinach. Transfer mixture to a 9x13 casserole dish.
- Bake, covered, for 20 minutes. Meanwhile, in a small bowl combine melted butter, parmesan cheese, bread crumbs, and paprika. Sprinkle club mixture over the casserole. Bake, uncovered for an additional 10 minutes.
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