Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Chicken and Spinach Pasta Bake
| 8 ounces uncooked rigatoni (I used bow tie) |
| 1 TBSP olive oil |
| 1 cup finely chopped onion (about 1 medium) |
| 1 (10 ounce) package frozen chopped spinach, thawed and drained well |
| 3 cups cubed cooked chicken breasts |
| 1 (14.5 ounce) can Italian-style diced tomatoes |
| 1 (8 ounce) container chive-and-onion cream cheese |
| ½ teaspoon salt and pepper, EACH |
| 6 ounces shredded mozzarella cheese |
Prepare pasta according to package directions and set aside.
Sauté the onion on the stove until tender. Transfer to large bowl.
Stir pasta, spinach, chicken, and next four ingredients into onion in bowl.
Spoon mixture into baking dish (11 x 7 or 10 x 6) and sprinkle evenly with the shredded mozzarella.
Bake, covered, at 375 for 30 minutes; uncover and bake 15 more minutes or until bubbly.
NOTE: This is from the Feb. 2007 Southern Living. It is "Short cuts to Supper" and had a really good flavor. It also said you could substitute 3 cups of crumbled hot Italian sausage for the chicken, reduce the salt to ¼ teaspoon and eliminate the pepper. I used chicken, however, and bought the Purdue already cooked and Italian seasoned strips. I have plenty left for a second meal for us, and it is in the freezer.