- 8 oz whole grain rotini or ziti
- 1 Tbsp olive oil
- ½ cup onion, chopped
- 1 cup zucchini, chopped (optional)
- 1 package (10–14 oz) chopped frozen spinach, thawed
- 1 can (14 oz) quartered artichoke hearts, drained and chopped
- 2 cups cooked chicken, diced
- 2 eggs
- 1¼ cups low fat milk
- ⅛ tsp cayenne pepper (optional)
- ¼ cup grated Parmesan cheese, divided
- ¼ tsp salt (optional)
- ¼ tsp black pepper
- 8 oz package shredded Colby Jack cheese
- 2 Tbsp Panko bread crumbs
- ½ tsp paprika
- 1 tsp butter, melted
- 1 tsp Italian seasoning
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add onion and zucchini and cook until tender, stirring occasionally. While onion and zucchini are cooking, remove excess water from spinach by wringing out in a dish towel or paper towel. Add spinach to the skillet. Cook until heated through and then set aside.
- In a large mixing bowl, whisk together eggs, milk, Italian seasoning, cayenne pepper and 2 Tbsp Parmesan. Season with salt and pepper if desired. Stir in Colby Jack cheese, artichoke hearts, cooked chicken, pasta and vegetable mixture.
- Transfer casserole mixture into a greased 9×13” pan and cover with foil. For best results, refrigerate for at least 8 hours, but no longer than 48 hours before baking.
- When ready to serve, bake in a preheated 400° oven for 20 minutes (leave foil on when baking).
- While casserole is baking, mix together 2 Tbsp parmesan cheese, panko, paprika and melted butter.
- After 20 minutes of baking, remove the casserole from the oven and top with the breadcrumb mixture. Return the uncovered casserole to the oven and bake for an additional 10 minutes.
Amount per serving
Serving size: ⅛ recipe
Total Fat 14.3 g
Saturated Fat 7.1 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 2.7 g
Cholesterol 102.7 mg
Sodium 367.8 mg
Total Carbohydrate 30.3 g
Dietary Fiber 5.8 g
Protein 24.7 g
Vitamin A 32.5%
Vitamin C 11.3%
Live It is a cooking demonstration presented by the Nutrition Food Services and Wellness Departments at Community Hospitals and Wellness Centers (CHWC). Episodes are hosted by registered dietitian and certified diabetes educator Andrea Miller, and each features a different special guest sous chef. The goal of Live It is to showcase nutrient-dense foods and teach viewers doable ways to use them in order to promote wellness in our community. Held once a month at Bryan Hospital, the show is recorded by Bryan Municipal Utilities in front of a live all-staff audience. For more recipes and to watch past episodes of Live It, visit www.chwchospital.org/live-it.