Greek Style Penne Casserole
photo by BeccaB3c
- Ready In:
- 1 lb boneless skinless chicken breast
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic granules
- 1 teaspoon onion powder
- 1⁄2 teaspoon cinnamon
- 1 (15 ounce) can diced tomatoes
- 15 ounces tomato sauce
- 8 ounces feta cheese, divided
- 1 lb penne pasta
- 1 large egg
- 1⁄2 teaspoon pepper
- vegetable oil cooking spray
- Cut chicken breasts into small cubes; saute until just cooked through.
- Sprinkle seasonings over top, stir to distribute evenly and add canned tomatoes and sauce.
- Stir to deglaze and bring sauce to simmer while cooking pasta.
- Bring large pot of water to boil; stir in penne and cook until al dente, approximately 9-10 minutes.
- Drain thoroughly.
- Stir egg and 1/2 of feta cheese together; add to pasta.
- Layer pasta in casserole dish or 8 x 12 inch baking pan sprayed with cooking oil spray.
- Pour sauce over top (sauce will be thin and will settle throughout pasta).
- Sprinkle with remaining cheese.
- Bake in preheated 350 degree oven for 20-25 minutes or until heated through and lightly browned on top.
Questions & Replies
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I made this tonight and it was really really good. I didn't have a 15oz can of diced tomatoes so used half of a 28oz can. I was happy I did this because I was able to use the rest of the can after it came out of the oven. It gave it a little more moisture. I also didn't measure out my feta so I think I used more. At any rate I enjoyed this.
Hey! When I was at college, I found this recipe the day it was posted and printed it out- only to have to wait until I was back home to try it. Well, I'm home now so I got to make this wonderful dish! I followed your directions exactly- Oh, so much flavor! I've never used feta cheese before, so that was a cool change! I will be making this again! Thanks!
This sauce tasted like I'd spent hours simmering it and I just used 10 minutes. The dish as a whole packed far more flavor than I anticipated. I really liked that I could make it well ahead and then bake when needed and the fact that I could put half the finished casserole in the freezer for another meal when time and energy are in short supply. I'm going to keep this sauce recipe in mind for other uses - it's a keeper.
RECIPE SUBMITTED BY
My husband, Allen, and I have been married over 30 years, and we have two young adult children. I didn't really know how to cook when we first married, but Allen was such a willing guinea pig, and so supportive of my efforts, that cooking and baking became a passion. I like to try new recipes and my family enjoys eating them (most of the time!). I work full time as a teacher consultant and really enjoy working with students with special needs.