Community Pick
Chicken 'n' Spinach Pasta Bake
photo by Jonathan Melendez
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 226.79 g uncooked rigatoni pasta
- 14.79 ml olive oil
- 236.59 ml finely chopped onion (about 1 medium)
- 283.49 g package frozen chopped spinach, thawed (I used 10 oz. fresh baby spinach leaves, chopped)
- 709.77 ml cubed cooked chicken breasts (I used chopped rotisserie chicken from the grocery deli)
- 411.06 g can Italian-style diced tomatoes, undrained
- 226.79 g container chive & onion cream cheese
- 2.46 ml salt
- 2.46 ml pepper
- 354.88 ml shredded mozzarella cheese
directions
- Prepare rigatoni acoording to package directions.
- Meanwhile, spread oil on bottom of an 11x7" baking dish; add onion in a single layer. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.
- Drain thawed spinach well, pressing between layers of paper towls.
- Stir rigatoni, spinach, chicken and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarela cheese.
- Bake, covered, at 375 degrees for 30 minutes; uncover and bake 15 more minutes or until bubbly.
Reviews
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This was so delicious! What a great use of the chive and onion cream cheese. My husband said it was five stars. I agree with TheBabblingHousewife that this could use a little more moisture. This dish was so yummy that I'm going to make it for a friend on Friday when she comes home from the hospital. But, I will add marinara or sour cream and garlic salt. I did not drain my diced tomatoes. I also seasoned the chicken with salt and pepper before cooking it. I also mixed the cheese in with the pasta as well as topped it after 30 minutes with more cheese. It only stayed in the oven for about 3 minutes the second time in. Yum yum. Thanks!
see 16 more reviews
Tweaks
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Very good! As mentioned in the previous reviews, the mixture was pretty dry so I added about a 3/4 cup of Greek yogurt. I also just had regular cream cheese, so I added a large amount of chopped fresh chives (the best part of the dish, i thought). Because I used low-fat cheeses and doubled the amount of spinach, I had to add several teaspoons of adobo seasoning for flavor. It turned out perfectly, and next time I'd love to try this with tuna instead of chicken.
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Yummy! Have made once before and served last night to guests. Went very well. I have made as the variation in the Southern Living Annual Recipe Book, but instead of bulk sausage I used smoked Italian sausage and sliced it. Easy and tastes great. I did not have trouble with it drying out, but I used more cheese on top to make sure all the pasta was covered. I do not drain the tomatoes, and it comes out moist, but not runny.
RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri