Chicken 'n' Spinach Pasta Bake Recipe - Food.com (2024)

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Community Pick

Submitted by KathyP53

"Easy, flavorful family food from Southern Living."

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Ready In:
1hr 15mins

Ingredients:
10
Serves:

6

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ingredients

  • 8 ounces uncooked rigatoni pasta
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion (about 1 medium)
  • 1 (10 ounce) package frozen chopped spinach, thawed (I used 10 oz. fresh baby spinach leaves, chopped)
  • 3 cups cubed cooked chicken breasts (I used chopped rotisserie chicken from the grocery deli)
  • 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
  • 1 (8 ounce) container
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 1 12 cups shredded mozzarella cheese

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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.

Questions & Replies

Chicken 'n' Spinach Pasta Bake Recipe - Food.com (13)

  1. Will this work with Barilla gf pasta?

    Anonymous

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Reviews

  1. 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!

    Martha Cooks

  2. I added a small jar of Ragu Traditional Spaghetti sauce over the top, before topping with Mozarella shredded cheese....AWESOME! My family loved it!!

    pholder62

  3. Kathy, this was indeed a restaurant quality dish. I thought I was eating at a fine Italian eatery. Thanks for sharing!

    ej lynn

  4. I LOVE pasta bakes and this one was incredible! I loved that it wasn't weighed down by a heavy sauce. The cream cheese gave it a great flavor. It was awesome.

    Jonathan Melendez

  5. Really yummy and a great way to have some great spinach! :) I used whole grain pasta and low-fat cheese. I omitted the tomatoes. Next time, I might like it a bit creamier so I might add some ricotta or extra cream cheese. It's a keeper!

    megs_

see 16 more reviews

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Tweaks

  1. Being a vegetarian household I substituted the chicken for artichoke. Was absolutely delicious

    Pem70420

  2. 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.

    rpgaymer

  3. 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.

    berry271

  4. This dish had a good flavor but was a bit dry for us. I used canned spinach instead of frozen and canned chicken. If I make it again, I will double the sauce ingredients.Thank you.

    Sherry Carl

  5. GREAT! I omitted the onions as requested by my husband and had just used the last of my mozzarella so I used cheddar instead. Tomato and spinach complement each other so well and the cream cheese added the perfect creamy touch. Thanks for posting!!

    Motivated Mama

RECIPE SUBMITTED BY

KathyP53

Ozark, Missouri

  • 44 Followers
  • 748 Recipes
  • 2 Tweaks

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FAQs

How many calories in a portion of chicken pasta bake? ›

A wonderfully comforting chicken pasta bake, this can be made ahead and will go down really well with the family. Each serving provides 532 kcal, 35g protein, 46g carbohydrates (of which 10g sugars), 22g fat (of which 11.5g saturates), 4.5g fibre and 0.9g salt.

How many pieces of pasta is 100 calories? ›

Talking of pasta, 34 pieces of wholegrain penne are 100 calories, as are 15 pieces of dry-roasted cashew halves. You can eat 31 asparagus spears before reaching the mark, or 82 canned red kidney beans.

How much cooked pasta is 200 calories? ›

One cup of cooked pasta contains just 200 calories, in addition to valuable vitamins and minerals. It also fills you up so you don't feel hungry while trying to lose weight!

Can you use any sauce for pasta bake? ›

In order to keep pasta bake on the healthy side, I recommend using a tomato-based sauce. It's so easy and inexpensive to make your own, but if you're pushed for time, any shop-bought tomato-based pasta sauce will be fine.

What is the best pasta shape for pasta bake? ›

For Baked Pasta Dishes

As for picking the perfect pasta shape, we recommend choosing a short cut—like Penne, Shells or Rigatoni—with hollow middles, twists or scoop-like shapes to capture all the goodness of your baked pasta: sauces, small ingredients and melty cheeses galore.

Should you boil pasta for pasta bake? ›

Most pasta bake recipes require you to pre-boil your pasta until it's not quite cooked through and then finish it in the oven.

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