You will never go wrong with pasta bake recipes. Everyone loves good pasta dishes such as this chicken and spinach pasta recipe. The secret to any pasta recipe is always the sauce and the consistency of the pasta itself. My family does not like soggy pasta (who does anyway) and I always try my best for the pasta not to end up that way. This pasta bake just tastes so perfect because the pasta still ends up firm enough and the sauce is just the best pair for it.
Check out what our friends from My Recipes have to say about this pasta recipe:
“Italian-inspired Chicken ‘n’ Spinach Pasta Bake is perfect for company. But it’s also speedy enough for weeknight meals.”
Pasta bake is truly our go-to meals during weeknights. They are the easiest to prepare yet we never have to sacrifice the taste. This chicken and spinach pasta bake will become your family’s instant favorite.
Ingredients
- 8 ounces Barilla uncooked rigatoni
- 1 tablespoon Bertolli olive oil
- 1 cup finely chopped onion (about 1 medium)
- 1 (10-oz.) package Green Giant frozen chopped spinach, thawed
- 3 cups cubed cooked Tyson chicken breasts
- 1 (14.5-oz.) can Hunt’s Italian-style diced tomatoes
- 1 (8-oz.) container Philadelphia chive-and-onion cream cheese
- 1/2 teaspoon Morton salt
- 1/2 teaspoon McCormick pepper
- 1 1/2 cups (6 oz.) Sargento shredded mozzarella cheese
Instructions
Prepare rigatoni according to package directions.
Meanwhile, spread oil on bottom of an 11- x 7-inch 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 evenly with shredded mozzarella cheese.
Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.
Sausage ‘n’ Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.
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Quick Tip: A little cream or sour cream can be added before cooking if the mixture appears a little too dry.
Thanks again to My Recipes for this amazing recipe.
