Recipe by Manami
Cottage Living Magazine, 02/2007 issue. We liked this casserole because it had all of the daily requirements(???)and it tasted oh so good! It felt very nice going down.
Top Review by Lori Mama
Delicious! Baking the mushrooms/onions was different, but really kind of nice. I didn't have to stir all the time, like you would in a pan while sauteing. I had to omit the spinach. My son doesn't like the flavor when cooked. I did add some fresh parsley to make up for it. :)
- 8 ounces uncooked rigatoni pasta or 8 ounces penne rigate or 8 ounces conchiglie or 8 ounces gemelli pasta or 8 ounces fusilli
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1⁄2 cup thinly sliced button mushroom cap
- 10 ounces frozen chopped spinach, thawed (optional)
- 3 cups cubed cooked chicken breasts (we used a rotisserie chicken from the store)
- 1 (14 1/2 ounce) can Italian-style diced tomatoes (we used Muir Glen)
- 8 ounces chive & onion cream cheese
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 pinch red pepper flakes (optional)
- 1 1⁄2 cups shredded mozzarella cheese
Directions See How It's Made
- Preheat oven to 375ºF.
- Prepare rigatoni according to package directions, when ready drain and save about 1/4 cup of cooking water (in case you need it to thin out the sauce).
- Meanwhile, spread oil on bottom of an 11"x7" baking dish; add onion & mushrooms, if using, in a single layer.
- Bake for 15 minutes or just until tender.
- Transfer onion & mushrooms to a large bowl, and set aside.
- Drain chopped spinach well, pressing between layers of paper towels.
- Stir rigatoni or other pasta, spinach, chicken, and next 5 ingredients(starting with tomatoes through the peppers - if using the red pepper flakes) into onion & mushrooms in bowl.
- Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
- Bake, covered, for 30 minutes; uncover and bake 15 more minutes or until bubbly.
- Serve with a nice salad and warm bread or bread sticks!