Ingredients for Chicken N Spinach Pasta Bake
- 12 ounces Rigatoni Pasta
- 1 tablespoon Olive Oil
- 1 medium Onion, chopped
- 8 ounces fresh Mushroom Caps, sliced
- 10 ounces Frozen Chopped Spinach, thawed and squeezed dry
- 2 cups Cooked Chicken Breasts, shredded or cubed
- 1 can (14 1/2 ounce) Italian Style Diced Tomatoes, undrained
- 5 1/2 ounces Chive & Onion Cream Cheese, softened
- 1/2 teaspoon Salt, or to taste
- 1/4 teaspoon Pepper, or to taste
- 1/4 teaspoon Red Pepper Flakes (optional)
- 1 cup shredded Mozzarella Cheese
- 15 ounces Ricotta Cheese
- 1 can (10 3/4 ounce) Cream of Mushroom Soup
- 1/2 cup grated Parmesan Cheese
- Fresh Parsley (optional)
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How to Make Chicken N Spinach Pasta Bake
- Preheat oven to 375°F (190°C).
- Cook pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Season with salt and pepper.
- Add spinach to the skillet and cook until wilted, about 2-3 minutes.
- In a large bowl, combine cooked pasta, chicken and spinach mixture, ricotta cheese, cream of mushroom soup, Parmesan cheese, and mozzarella cheese. Mix well to combine.
- Pour mixture into a greased 9x13 inch baking dish.
- Bake for 25-30 minutes, or until heated through and bubbly. The top should be golden brown.
- Let stand for 10 minutes before serving. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
19g
Fat
71g
Carbs
12g
