23 Reviews

Made this last night for dinner and overall am very pleased with how it turned out. I had a difficult time getting the sauce mixture to cover all of the rigatoni. I did not add the diced tomatoes, so I think this might have had something to do with it. I used 2 chicken breasts and what I had left of the frozen spinach I used earlier in the week--so tweaked the recipe slightly. Also added more cheese to taste. The chicken kind of threw off the overall "taste" of the dish. Next time I think I will leave the chicken out and just make the rigatoni and sauce mixture. My fiance and I enjoyed the kick of spices, as well. Will definitely make this again sometime in the future.

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mlightner2015 June 24, 2015

Great flavor, but found it extremely dry. Will try Janie's solution of adding a jar of sauce. Thanks, Janie!

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mabunny May 17, 2015

I don't know what I did wrong. Maybe the tomatoes. I used chopped tomatoes in a box, from Italy, rather than canned. The recipe turned out dry, dry, dry! I was horrified! What would I tell my family at dinner time? But not to worry! I ran out and bought a jar of Mario Batali's Vodka sauce, re-mixed everything, a plate at a time, and and cooked each serving in the microwave for 1 minute. Voila! Delicious!! So not to worry. This is a no-fail recipe! Oh! Almost forgot: Texas toast and a salad rounded out the meal to the delight of all! Your recipe was a winner, in spite of me!

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Janie May 14, 2015

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.

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zeldaz51 January 20, 2012

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!

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Grandma's Lil Helper August 19, 2009

Great low fat, low cal recipe and I don't even like spinach. My family, including my 3 and 5 year old loved it. We like a little more sauce with pasta, so I did use 28 oz can of peeled whole tomatoes. I will definitely make this again. Quick, easy, tasty and healthy. Thanks.

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cklroberson October 01, 2008

This was really good. I used thin spaghetti instead of rigatoni. It was pretty easy and i will try this again!

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angelashliey222002 May 28, 2015

This recipe made SO much food we were eating it for days on end! WOW! I went w/whole grain rigatoni and the 2-3 cloves of garlic vs the 3-4 cloves (migraine patient-garlic tends t/b our enemy), raw spinach, reduced the amount of chicken to 8 oz, purposely discounted the first 1/4 cup parmesan and didn't bake this into a casserole. Why create more work than necessary? Next time, and there w/b a next time, I'll cut the recipe in half and use mozzarella. Thank you for sharing

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Tallie in Pacific NW May 26, 2015

This pasta was amazing. I followed the recipe rather closely but added more cheese at the end as a personal preference. I think I even enjoyed it more as leftovers. Will make again.

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katt3439 January 21, 2015

We enjoyed this dish! It was a good option for Weight Watchers but we felt it needed salt as well. We also were able to have it serve 6 and stay within our eating plan. Thanks for a great recipe!

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DeniseBC January 10, 2015
Chicken and Spinach Rigatoni Casserole