"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken and Spinach Pasta Bake Recipe

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This recipe for Chicken and Spinach Pasta Bake, by , is from South Carolina Office of Rural Health 20th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patsy Allen, wife of Jim Allen, SCORH

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. uncooked rigatoni
1 Tbsp. olive oil
1 cup finely chopped onion (about 1 medium)
1 (10 oz) package frozen chopped spinach, thawed
3 cups of cooked chicken breasts
1 (14.5 oz) can Italian-style diced tomatoes
1 (8 oz) container chive-and-onion cream cheese
½ tsp. salt
½ tsp. pepper
2 cups shredded mozzarella cheese

Directions:
Directions:
Prepare rigatoni according to package direction. Spread oil on bottom of an 11 by 7 baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to a large bowl and set aside. Drain chopped spinach well, pressing between layers of paper towels. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish and sprinkle with shredded mozzarella cheese.
Bake, covered, at 375 for 30 minutes; uncover and bake 15 more minutes or until bubbly.

 

 

 

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