Name: Chicken 'n' Spinach Pasta Bake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 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

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Recipe by Manami

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Chicken 'n' Spinach Pasta Bake created by Lori Mama

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.

Ready In:: 1hr 15mins
Serves:
Units:

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ingredients

8 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

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!
Enjoy!

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RECIPE MADE WITH LOVE BY

@Manami

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@Manami

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"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."

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photo by Lori Mama

11/11/2008

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review by Lori Mama

11/11/2008

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. :)

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creation by Manami

2/21/2007

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.