Harvest Chicken Parmesan Spaghetti Bake

Prep Time: 30

Cook Time: 1 5

Total Time: 1 35

Course: Dinner

Keyword: barilla, barilla pasta, chicken parmesan, spaghett bake

Servings: people

Author: Barilla

In a large pot, bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the pasta. Stir gently, then cook pasta 6 minutes; remove from heat and drain well. Return to pot and toss with 2 tablespoons oil.
Heat oven to 425°F.
In a shallow roasting pan, combine squash and the remaining 2 tablespoons olive oil; toss to coat, then roast 25 minutes or until tender, stirring once. Remove from oven; reduce temperature to 350°F.
In a 6-quart Dutch oven, melt 1 tablespoon of the butter over medium heat. Add onion and garlic; cook 3 to 5 minutes or until onion is tender and translucent, stirring occasionally. Add kale and cook 1 to 2 minutes more until kale is slightly tender and wilted.
Remove from heat and stir in the sauce, pasta, squash, chicken, and salt and pepper to taste until combined. Transfer half of the pasta mixture to a 3-quart baking dish. Sprinkle with Fontina and ¼ cup of the Parmesan. Top with remaining pasta mixture.
In a small bowl, melt the remaining 2 tablespoons butter. Stir in the bread crumbs, Italian seasoning, and remaining ½ cup Parmesan. Sprinkle mixture over pasta in baking dish. Cover baking dish with foil.
Bake 20 minutes at 350°F; remove foil and bake, uncovered, 20 minutes more or until heated through and cheese is melted. Top with basil.

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