Chicken 'n' Spinach Pasta Bake

Italian-inspired Chicken 'n' Spinach Pasta Bake is perfect for company. But it's also speedy enough for weeknight meals.

Yield: Makes 4 to 6 servings
Recipe from Southern Living

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Ingredients

  • 8 ounces uncooked rigatoni
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion (about 1 medium)
  • 1 (10-oz.) package frozen chopped spinach, thawed
  • 3 cups cubed cooked chicken breasts
  • 1 (14.5-oz.) can Italian-style diced tomatoes
  • 1 (8-oz.) container chive-and-onion cream cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups (6 oz.) shredded mozzarella cheese

Preparation

  1. 1. Prepare rigatoni according to package directions.
  2. 2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.
  3. 3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.
  4. 4. Drain chopped spinach well, pressing between layers of paper towels.
  5. 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. 6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.
  7. 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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