Ghoulish Pasta

I'm posting this recipe not because it's anything innovative or out-of-this world, but more because the pasta shape I used is very apropo for the time of year. I didn't realize it when I bought the interesting-looking little guys at Whole Foods, but when we put the dish together, Don noticed that they were quite alien/ghoulish.

Look at 'em!!

Regardless of the funky pasta, the name of which I of course can't remember, this Chicken Florentine Arthicoke bake was easy and tasty. I am a huge fan of casseroles due to their one-pot nature. I especially love them now that I have my 4-qt Staub pot. It's the greatest!! Saute everything in it, assemble in it, bake in it!

Chicken Florentine Artichoke Casserole

adapted from Better Homes & Gardens

8 oz small bow-tie or other similar pasta

1 small onion, chopped

1 tbsp butter

2 eggs

1-1/4 cup milk

1 tsp Italian or similar seasoning mix

red pepper flakes, to taste

2 cups chopped cooked chicken

2 cups shredded Monterey or Pepper Jack cheese (depending on how much spice you like)

1 14 oz can artichoke hearts, quartered

1/2 red bell pepper, chopped

1 10-oz package frozen chopped spinach, thawed and drained well (squeeze manually)

1/2 cup sun-dried tomatoes, chopped

1/4 cup grated Parmesan cheese

1/2 cup French's fried onions (or bread crumbs)

Preheat oven to 350 °. Cook pasta according to package directions; set aside.

Cook the onion in the butter in a 3+ qt. oven-safe pan (or any skillet if you will be using a separate 13"-9"-2" casserole dish to bake), until softened. Set aside.

In a large bowl, whisk the eggs, milk, seasoning, salt, pepper, and red pepper flakes. Stir in the chicken, cheese, artichokes, bell pepper, spinach, tomatoes, pasta, and onion. Return mixture to the oven-safe pan or casserole dish and bake, covered, for 20 minutes. Sprinkle with Parmesan and fried onions and bake for 5-10 more minutes or until golden brown.