Our garden is in full swing and full of peppers, summer squash and tomatoes.
I decided to make a casserole to use up some of the bounty. I really like the creamy goat cheese pasta I made last week so I decided to use it as a base for my casserole.
- Heat oil in a large skillet over medium-high heat. Add onions, garlic, salt, pepper, and the red-pepper flakes, and cook, stirring occasionally, until onions are translucent, about 3 minutes. Add lemon zest, lemon juice and wine, and cook until wine has evaporated, about 1 minute. Add chicken and bacon and cook until heated through. Add goat cheese and water, stirring until sauce is creamy.
- Add pasta, diced squash, peppers and tomatoes to a large baking dish. Pour sauce over top and lightly mix. Add the Parmesan cheese to the top.
- Bake at 375 for 30 minutes or until bubbly.