This is a great weeknight dinner that can be made ahead of time and reheats well after baking. The Kitchn is one of my favorite kitchen blogs, and this is one of my favorite dishes from that site. This is easily my favorite pasta casserole recipes, and it's usually a crowd pleaser!
Ingredients:
12 ounces pasta
5 ounces fresh baby spinach, roughly chopped, about 5 cups
2 large shallots, peeled and chopped
4 cloves garlic, minced
2 ounces Asiago cheese, grated
1/2 cup Greek yogurt
1/2 cup cream
1/2 cup basil pesto, homemade or jarred
1/4 teaspoon salt
Freshly ground black pepper
2 large eggs
1 chicken breast, finely chopped (optional)
GF* - Substitute gluten free pasta to make this gluten free.
Preparation:
1. Lightly grease an 8x8 or 9x9-inch square baking dish with olive oil or baking spray. Bring a large pot of water to boil over high heat and add the pasta. Cook according to package instructions, drain, and set aside.
2. While the pasta is cooking, in a large bowl toss together the chopped spinach, shallots, and garlic. Toss with the Asiago cheese and the chicken breast, if using.
3. In a separate bowl whisk together the yogurt, cream, and pesto. Taste and add salt as desired, depending on the saltiness of the pesto. Stir in a generous quantity black pepper. Whisk in the eggs.
4. Stir the cooked pasta together with the spinach and shallot, then pour in the sauce and toss to coat. Spread in the prepared baking dish. (At this point the casserole can be covered and refrigerated overnight.)
5. Bake at 350 degrees for 30 minutes or until golden-brown on top and lightly bubbling. Let cool for 5 to 10 minutes before serving.
Ingredients:
12 ounces pasta
5 ounces fresh baby spinach, roughly chopped, about 5 cups
2 large shallots, peeled and chopped
4 cloves garlic, minced
2 ounces Asiago cheese, grated
1/2 cup Greek yogurt
1/2 cup cream
1/2 cup basil pesto, homemade or jarred
1/4 teaspoon salt
Freshly ground black pepper
2 large eggs
1 chicken breast, finely chopped (optional)
GF* - Substitute gluten free pasta to make this gluten free.
Preparation:
1. Lightly grease an 8x8 or 9x9-inch square baking dish with olive oil or baking spray. Bring a large pot of water to boil over high heat and add the pasta. Cook according to package instructions, drain, and set aside.
2. While the pasta is cooking, in a large bowl toss together the chopped spinach, shallots, and garlic. Toss with the Asiago cheese and the chicken breast, if using.
3. In a separate bowl whisk together the yogurt, cream, and pesto. Taste and add salt as desired, depending on the saltiness of the pesto. Stir in a generous quantity black pepper. Whisk in the eggs.
4. Stir the cooked pasta together with the spinach and shallot, then pour in the sauce and toss to coat. Spread in the prepared baking dish. (At this point the casserole can be covered and refrigerated overnight.)
5. Bake at 350 degrees for 30 minutes or until golden-brown on top and lightly bubbling. Let cool for 5 to 10 minutes before serving.