Ingredients:8 oz pasta (cooked according to package directions)
2 eggs
1 cup milk
1/2 t parsley
1/4 t garlic powder
1/2 t basil
1/4 t onion powder
1/2 t red pepper flakes
1/2 t salt
1/4 t pepper
2 cups chopped chicken precooked (great use for store bought rotisserie chicken
2 cups shredded Italian cheese
1 box frozen artichoke hearts, thawed and chopped
1 box frozen spinach, thawed and drained well
1/4 cup sun dried tomatoes
1/4 cup bread crumbs
1/2 t paprika (optional)
Directions:
1. Preheat oven to 350. In a big bowl whisk together the eggs, milk and seasonings. Stir in pasta, chicken, 1 1/2 cups Italian cheese, artichoke hearts, spinach, and sun dried tomatoes. Pour into 9x11 inch pan.
2. Bake covered for 20 minutes. Meanwhile mix remaining cheese, bread crumbs and paprika (I think I saw this on Rachael Ray... I omitted the 1 t melted butter). After 20 minutes, sprinkle the mixture over the pasta and bake uncovered for 10 more minutes. Let stand 10 minutes before serving.
