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    You are in: Home / Recipes / Chicken and Spinach Rigatoni Casserole Recipe
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    Chicken and Spinach Rigatoni Casserole

    1/1 Photo of Chicken and Spinach Rigatoni Casserole

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    heather in Ont,'s Note:

    Quick, easy and delicious. The recipe calls for 4 garlic cloves, but I only added 2 and should have added 3-4 cloves. I also added more parmesan because of preference. This is a hit with the kids. My friend Kathy sent me this recipe and now I am indebted to her forever.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook pasta according to pkg directions and drain.
    2. 2
      Place spinach on paper towel and squeeze until barely moist.
    3. 3
      Add oil to a large non stick skillet and place over medium heat until hot.
    4. 4
      Add onion and garlic and sauté until tender.
    5. 5
      Add chicken and cook until it loses its pink colour, stirring constantly.
    6. 6
      Stir in tomatoes, tomato paste, basil, oregano and crushed red pepper flakes.
    7. 7
      Bring to a boil and then reduce heat.
    8. 8
      Simmer 5 minutes, uncovered stirring occasionally.
    9. 9
      Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a bowl; stir well.
    10. 10
      Spoon into 13 X 9 baking dish coated with cooking spray.
    11. 11
      Sprinkle with remaining 1/4 cup parmesan cheese over the top.
    12. 12
      Bake at 350° for 20 minutes.
    13. 13
      Makes 8 servings.

    Ratings & Reviews:

    • on January 20, 2012

      45

      Tasty, called for things I needed to use up, like some partially cooked chicken thighs and fresh baby spinach. I prepped it in advance, draining the pasta water into a bowl containing the raw spinach leaves, which wilted them so I could squeeze them and chop them. Then, the same pan I used to boil the pasta was used to make the sauce and finish cooking the chicken. Because I cut the recipe in half, I used a 10 ounce can of Rotel, plus about 1/2 cup of leftover juice from canned tomatoes for another dish, and skipped the peperoncino flakes because of the chile in the Rotel. Mixed in some creamy Bulgarian feta which had to be used, in addition to the cheese called for. Some olives would also be a good addition to this.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 19, 2009

      55

      Absolutely amazing! Made some variations with what I had at home biggest variation was stewed tomatoes rather than the paste and artichokes rather than spinach. I can't wait to get home and eat the leftovers. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2013

      45

      This was great. I used chopped fresh basil and spinach. Next time I make it I think I'll add some mozzarella, lasagna without the mess of the noodles! The left overs were great, cold or warmed up!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Chicken and Spinach Rigatoni Casserole

    Serving Size: 1 (238 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 277.6
     
    Calories from Fat 57
    20%
    Total Fat 6.3 g
    9%
    Saturated Fat 2.0 g
    10%
    Cholesterol 71.7 mg
    23%
    Sodium 247.6 mg
    10%
    Total Carbohydrate 33.6 g
    11%
    Dietary Fiber 3.7 g
    15%
    Sugars 4.5 g
    18%
    Protein 22.0 g
    44%

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