- 6
Ingredients
- 8 oz dried bow tie pasta
- 1 small onion, chopped
- 1 Tbsp butter
- 2 eggs
- 1-1/4 cups milk
- 1 tsp dried Italian seasoning
- 1/4 to 1/2 tsp crushed red pepper (optional)
- 2 cups chopped cooked chicken
- 2 cups shredded Monterey Jack Cheese (8 oz)
- 1 14-oz can artichoke hearts, drained and quartered
- 1 10-oz package frozen chopped spinach, thawed and well drained
- 1/2 cup oil-packed dried tomatoes, drained and chopped
- 1/4 cup grated Parmesan cheese
- 1/2 cup soft bread crumbs
- 1/2 tsp paprika
- 1 Tbsp butter, melted
Preparation
Step 1
1) Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.
2) In bowl whisk together eggs, milk, seasoning, 1/2 tsp salt, 1/4 tsp black pepper and crushed redpepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13 x 9 x 2 inch baking dish or 3-quart rectangular casserole.
3) Bake, uncovered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 mnutes more or until golden.
Makes 6-8 servings.