Prep Time
15 Mins
Cook Time
1 Hour
Makes 4 to 6 servings

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

How to Make It

Step 1

Prepare rigatoni according to package directions.

Step 2

Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.

Step 3

Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.

Step 4

Drain chopped spinach well, pressing between layers of paper towels.

Step 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.

Step 6

Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.

Step 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.

Ratings & Reviews

Easy Vegetarian Dish

July 05, 2016
My boyfriend and I try to eat meatless meals at least 3 times a week. This was absolutely delicious without the chicken. We actually preferred it that way. And I loved how easy it was to make. 

Paulette11Jac's Review

February 02, 2015

Sandi218's Review

October 29, 2014

DeniseM1's Review

August 22, 2014
Great Recipe! I used just raw onion instead of cooking them first. They cooked enough for my family in the oven. Even my 16 yr. old liked it!

norahwynn's Review

October 21, 2013

Kelly1975's Review

January 01, 2013

gtaylor806's Review

September 12, 2012
Very good! I did season chicken prior to cooking and also added onions to chicken to cook as well. Instead of 2 cans of tomatoes, I added half a can of italian tomato sauce, also garlic bread, and it turned our great! Didn't give it 5 stars b/c I did have to slightly change the recipe.

supersportgirl's Review

August 21, 2012
Good recipe! I, as well, added some more pasta and the extra can of tomatoes and made it in a 9x13 dish. Next time I will saute the onions in the pan with the chicken to give the chicken a bit more flavor. I was very surprised by how well the flavored cream cheese fit into this dish. I froze the leftovers and it was a very good "reheated" meal as well. My husband is not a big spinach fan so next time I am going to try it with a different green, probably collard or or turnip and see how that works.

CandEJ's Review

February 26, 2012
This is a fabulous husband raved about it and he's not that fond of chicken or cooked spinach! I did slightly alter the recipe and added an additional can of diced tomatoes (it would have been too dry without it) and I only added about 2 cups of chicken. I also just sauteed the onions in a pan before mixing in the other ingredients. It's a very classy and extremely tasty meal!

Texascooker's Review

December 17, 2011
This is an excellent recipe with just a little tweaking. I add a pint of ricotta cheese to the mixture, two cans of diced tomatoes, 16 ounces of pasta, and extra cheese to make a creamier casserole. Great for family night dinner, but nice enough for company. A little cream or sour cream can be added before cooking if the mixture appears a little too dry.