About
Just because the weather is warm doesn't mean you have to ignore your oven! Summertime Pasta Casserole celebrates that glorious appliance while also highlighting some of the very best veggies that are harvested during this season. Ending your days with a bowl of bouncy pasta mixed with garden-fresh veggies and a bit of yummy chicken will help you create the kind of memories you read about in your favorite beach novels. So, crank up the oven and get to baking this Summertime Pasta Casserole! It's about to be the most delicious season yet!
Ingredients
- For the pasta casserole:
- 2 cups rotisserie chicken, diced
- 1 cup grape tomatoes, halved
- 1 zucchini, diced
- 1/2 cup corn kernels, canned or frozen
- 12 ounces penne
- 3 1/2 cups low-sodium chicken broth
- 2 cups mozzarella cheese, shredded, divided
- 1/2 cup basil leaves, chopped, divided
- 2 teaspoons garlic, minced
- 1/2 teaspoon kosher salt
- black pepper, to taste
- Optional, for serving:
- parmesan cheese, to taste
- fresh parsley leaves, to taste
- fresh thyme sprigs, to taste
Directions
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -Coat a 9x13-inch baking dish with cooking spray.
Step 3 -In a large bowl, add the diced chicken, the tomatoes, the zucchini, the corn, the pasta, the chicken broth, 1 1/2 cups of the mozzarella cheese, 1/2 of the basil leaves, the minced garlic, the salt, and the pepper and stir to combine.
Step 4 -Evenly pour the pasta mixture into the prepared baking dish and tightly cover with foil.
Step 5 -Bake the pasta casserole until the penne is al dente, about 40 minutes.
Step 6 -Uncover the baking dish and stir the pasta casserole.
Step 7 -Evenly sprinkle the remaining mozzarella over the pasta casserole and bake until the cheese has melted, about 5-10 minutes.
Step 8 -Plate the pasta casserole and evenly sprinkle with the parmesan.
Step 9 -Serve the pasta casserole garnished with the parsley and the thyme.
