Summertime Pasta Casserole

Just because the weather is warmer doesn't mean you have to avoid your oven.  Summertime Pasta Casserole highlights the very best veggies of the season.

2 cups of diced rotisserie chicken
1 cup cherry tomatoes, halved

1 zucchini, diced

1/2 cup corn kernels, canned or frozen

12 oz penne pasta

3 1/2 cups chicken broth

2 cups mozzarella cheese, shredded, divided

1/2 cup spinach, chopped, divided

2 tsp garlic, minced

1/2 tsp kosher salt

black pepper, to taste

Preheat your oven to 425 degrees.  

Coat a 9 x 13" baking dish with cooking spray.  

In a large bowl, add the diced chicken, tomatoes, zucchini, corn, pasta, chicken broth, 1 1/2 cups of the mozzarella cheese, spinach, minced garlic, salt and pepper.  Stir to combine.  

Evenly pour the pasta mixture into the prepared baking dish and tightly cover with foil.  

Bake the pasta casserole until the penne is al dente, about 40 minutes.  

Uncover the baking dish and stir the pasta casserole.  Evenly sprinkle the remaining mozzarella over the pasts casserole and bake until the cheese has melted, about 5 - 10 minutes.  

Plate the pasta casserole and sprinkle with grated parmesan.