I got a hankering again for one of my earlier recipes — the spicy broccoli pasta — but knew I couldn’t just make the same recipe again, so I scoured for a second sheet pan pasta recipe.
Thankfully, those aren’t hard to find. I’m not the only one who loves cheesy carbs.
The recipe was a bit more involved than the last one, and a bit heartier, but it was worth it.
Having shared this one with friends, I can say that it was well liked by a variety of people, and half the reason to make a good dish is to get the compliment. The other half is getting to eat in 10 minutes what took 1 hour or more to prepare. And this one didn’t take nearly that long to prepare.
But at least there’s plenty of leftovers; even if you share with a half-dozen friends, you may have more to take home. So, the extra work isn’t as bothersome since it fills so many bellies or a couple bellies so many times.
It’s nothing fancy but who doesn’t love a hearty pasta dish?
Here’s what I did:
- 1 box (16 oz.) penne pasta or similar, prepared according to package instructions (and reserving ½ c. pasta water)
- 1 c. panko breadcrumbs
- 1 c. grated Parmesan, divided
- 4 T. olive oil, divided
- 1 bunch chard, stems removed and roughly chopped
- 1 pint cherry tomatoes, halved
- 1 c. sour cream
- 1 T. Dijon mustard
- 4 c. shredded cooked chicken (I used 4 chicken breasts I pre-cooked but you can buy a pre-made rotisserie if that’s your thing)
- 2 c. shredded mozzarella, divided
- Salt and pepper, to taste
Heat oven to 450 degrees.
In a medium bowl, mix together the panko, ¼ c. Parmesan, 2 T. oil, salt and pepper.
On a large rimmed sheet pan (15 inches by 12 inches or so), toss together the chard and tomatoes with the remaining olive oil and a bit of salt and pepper.
When the pasta’s ready, drain it but reserve about ½ c. pasta water, and return the pasta to the pot. Mix in sour cream, mustard, the remaining ¾ c. Parmesan, salt and pepper, and about ¼ c. of the pasta cooking liquid, and stir to blend. Stir in the chicken and half the mozzarella. Add more pasta water if necessary to get to desired creaminess.
Once mixed, spread on the prepared sheet pan and stir carefully to mix with vegetables.
Top the mixture with the panko/Parmesan mix and the remaining mozzarella.
Bake for about 5 to 7 minutes until the cheese is melted and the mixture on top is lightly browned. Let cool slightly, and enjoy!