Tuesday, March 3, 2009

Chicken 'n Spinach Pasta Bake

I tweaked a Southern Living recipe to fit our family likes (and to stretch out our dollars a bit). It's become a family favorite! And I make sure to always have plenty of these frozen to grab and eat when we're busy! This recipe will make 2 large (9x13) family meals.

Chicken 'n Spinach Pasta Bake


16 oz uncooked rigatoni
1 Tbsp olive oil
1 cup finely chopped onion (1 medium onion)
10 oz frozen chopped spinach, thawed and drained
**2 cups cubed cooked chicken
29 oz can petite diced tomatoes
16 oz cream cheese
1/2 tsp dried chives
1/2 tsp dried minced onion
1/2 tsp salt
1/2 tsp pepper
1 cup shredded mozzarella cheese


1. Prepare rigatoni according to package directions.
2. Meanwhile, spread oil on botton of 9x13 baking dish; add onions in a single layer. (IF YOU'RE FREEZING all of this - just cook onions and oil on the stove in a small saucepan instead of heating up your oven!)
3. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to large bowl and set aside.
4. Drain chopped spinach well, pressing between layers of paper towels.
5. Stir rigatoni, spinach, chicken, and next 6 ingredients into onion in bowl. Spoon mixture into 2 9x13 baking dishes, and sprinkle evenly with shredded mozzarella cheese.
6. Bake, covered, at 375 degrees for 30 minutes; uncover and bake 15 more minutes or until bubbly.

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