2 Tbl. extra virgin olive oil
2 cloves garlic, minced
1 1/2 c. fresh spinach, chopped
3/4 c. thinly sliced deli ham, chopped
1 Lb. chicken, cooked and shredded
3 Tbl. butter
3-4 Tbl. flour
2 1/2 c. milk
salt and pepper
Italian seasoning, to taste
1 1/2 c. shredded Italian cheese blend
1/4 c. crumbled Gorgonzola, or to taste
1/2 Lb. radiatori pasta, cooked
3/4 c. panko bread crumbs
1/2 tsp. dried parsley
1/2 tsp. Italian seasoning
1/2 tsp. Johnny's Garlic Spread or garlic powder
salt and pepper
1/4 c. Parmesan cheese, grated
Preheat oven to 350 degrees. Heat 2 Tbl. extra virgin olive oil in a large skillet. Add the garlic and saute for about 30 seconds. Add the spinach and saute a few minutes or until it's wilted. Add the chopped ham and shredded chicken and toss to coat with spinach and garlic. Cook about one minute and then remove from skillet and set aside. To the same, now empty, skillet add 3 Tbl. butter and cook until melted. Whisk in the flour until a thick paste forms. Slowly whisk in the milk and cook until thickened. Season with salt, pepper and Italian seasoning. Then, stir in the Italian cheese and Gorgonzola and stir until cheese is melted. Taste and adjust seasoning as needed. Stir in the spinach mixture and cooked pasta. Stir until everything is coated with sauce and pour into a 2-quart casserole dish. Combine bread crumbs, dried parsley, Johnny's Garlic Spread, salt, pepper and grated Parmesan cheese. Sprinkle over the top of casserole. Spray top lightly with either cooking spray or butter spray. Bake, uncovered, for 15-20 minutes or until top is golden brown. Serves 4-6.
Jenn's Notes: You can use seasoned bread crumbs instead of using the Panko and other seasonings, but I love the crunch the Panko adds. This was a hit and we had it on the dinner table from start to finish in less than an hour.