Rating: 4.5 stars
20 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Susan Runkle, Walton, Kentucky
Recipe by Southern Living February 2007

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Recipe Summary test

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rigatoni according to package directions.

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  • 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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