Chicken n' Spinach Pasta Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 ounces uncooked rigatoni1 tablespoon olive oil1 cup finely chopped onion (about 1 medium)1 (10-oz.) package frozen chopped spinach, thawed3 cups cubed cooked chicken breasts1 (14.5-oz.) can Italian-style diced tomatoes1 (8-oz.) container chive-and-onion cream cheese1/2 teaspoon salt1/2 teaspoon pepper1 1/2 cups (6 oz.) shredded mozzarella cheese
Preparation
1. Prepare rigatoni according to package directions.
2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.
3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.
4. Drain chopped spinach well, pressing between layers of paper towels.
5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
6. 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.
Serving Size: Serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user MTRIPP0720.
1. Prepare rigatoni according to package directions.
2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.
3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.
4. Drain chopped spinach well, pressing between layers of paper towels.
5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
6. 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.
Serving Size: Serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user MTRIPP0720.
Nutritional Info Amount Per Serving
- Calories: 263.1
- Total Fat: 7.0 g
- Cholesterol: 31.7 mg
- Sodium: 252.3 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 2.5 g
- Protein: 15.4 g
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