Relatively quick and easy casserole dinner for Saturday
Posted: Mon Feb 02, 2009 9:41 am
Mrs. 87 handed Saturday dinner duties over late in the day Saturday. After a quick inventory, decided to go with a casserole approach.
Marinated three chicken breasts (would have preferred the quick & dirty route of using italian dressing, but didn't have any handy; instead, used a combination of worcestershire sauce and a few other igredients).
Cooked a big ol' heap of pasta. For this one, I prefer gemelli. Drained.
Grilled the chicken breasts, let them rest, then sliced them.
Sauteed a good chuck of minced garlic and thyme (would have preferred rosemary, but didn't have it) in butter, then tossed in a healthy two handfuls of spinach.
In a big bowl, whisked an egg with a fork. Then folded in a container of ricotta (15 oz.) and as much fresh mozarella as we had handy. Tossed in a few tablespoons of grated pecorino romano for good measure. Folded all that together, then folded in the spinach & garlic and the chicken.
Once that was all nice and coated, tossed in the pasta until everything was nice and coated.
That all got spooned into a casserole dish I had smeared with a bit of olive oil. Baked at about 350 for 20 minutes or so. At 20 minutes, covered the top with a sprinkling of parmesean cheese, then let it go for another 5 minutes or so.
Served with quick & dirty garlic bread (we had some left over rolls, so they were just split, buttered, covered with garlic powder and tossed in the toaster oven.
Had a nice chilled Pinot Grigio handy. Good choice since it's a tad sweet and the meal is definitely on the savory side.
Marinated three chicken breasts (would have preferred the quick & dirty route of using italian dressing, but didn't have any handy; instead, used a combination of worcestershire sauce and a few other igredients).
Cooked a big ol' heap of pasta. For this one, I prefer gemelli. Drained.
Grilled the chicken breasts, let them rest, then sliced them.
Sauteed a good chuck of minced garlic and thyme (would have preferred rosemary, but didn't have it) in butter, then tossed in a healthy two handfuls of spinach.
In a big bowl, whisked an egg with a fork. Then folded in a container of ricotta (15 oz.) and as much fresh mozarella as we had handy. Tossed in a few tablespoons of grated pecorino romano for good measure. Folded all that together, then folded in the spinach & garlic and the chicken.
Once that was all nice and coated, tossed in the pasta until everything was nice and coated.
That all got spooned into a casserole dish I had smeared with a bit of olive oil. Baked at about 350 for 20 minutes or so. At 20 minutes, covered the top with a sprinkling of parmesean cheese, then let it go for another 5 minutes or so.
Served with quick & dirty garlic bread (we had some left over rolls, so they were just split, buttered, covered with garlic powder and tossed in the toaster oven.
Had a nice chilled Pinot Grigio handy. Good choice since it's a tad sweet and the meal is definitely on the savory side.