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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken and Spinach Pasta Bake Recipe

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This recipe for Chicken and Spinach Pasta Bake is from The Cruze Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. uncooked rigatoni
1 Tbsp. olive oil
1 c. finely chopped onion (about 1 medium)
1 (10 oz.) pkg, frozen chopped spinach, thawed
3 c. cubed cooked chicken breasts
1 (14.5 oz.) can Italian-style diced tomatoes
1 (8 oz.) container chive-and-onion cream cheese
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. (6 oz.) shredded mozzarella cheese
Directions:
Directions:
Prepare rigatoni according to package directions.
Meanwhile, spread oil on bottom of an 11X7 inch baking dish; add onion in a single layer.
Bake at 375º 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 evenly with shredded mozzarella cheese.
Bake, covered, at 375º for 30 minutes, uncover and bake 15 more minutes or until bubbly.

Sausage and Spinach Pasta Bake: Substitute 3 c. cooked, crumbled hot Italian sausage for 3 c. cubed chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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