Some of my best recipes are from Southern Living Magazine and this one has been a favorite for years. It is a good size recipe for four people then you have enough for seconds or left overs. Of course you can make it stretch further with hearty appetizers, a healthy salad and crusty bread. Sometimes I change it up a little depending on the ingredients I have on hand and it always turns out perfect. My one suggestion is not to over mix the ingredients. As a result the flavors will be more distinct and it will look more appetizing.
Chicken ‘n’ Spinach Pasta Bake Southern Living, February 2007 Makes 4 to 6 Servings Prep: 15 min., Bake 1 Hr
- 8 oz. uncooked rigatoni
- 1 Tbsp. olive oil
- 1 cup finely chopped onion (about 1 medium)
- 1 (10 oz. package frozen chopped spinach, thawed
- 3 cups cubed cooked chicken breasts
- 1 (14.5-oz.) can Italian-style diced tomatoes
- (8-oz.) container chive-and-onion cream cheese
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 1/2 cups (6 oz.) shredded mozzarella cheese
- Prepare rigatoni according to package directions.
- Meanwhile, spread oil on bottom of an 11×7 inch baking dish; add onion in a single layer.
- Bake at 375 for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.
- Drain chopped spinach well, pressing between layers of paper towels.
- Stir rigatoni, spinach, chicken and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
- Bake, covered, at 375 for 30 minutes; uncover and bake 15 minutes or until bubbly.
Notice in the pictures, I substituted the can of tomatoes for fresh grape tomatoes sliced in half. There is nothing better than fresh tomatoes that really taste like tomatoes. I also added 1/2 cup parmesan cheese mixed in with the mozzarella. Garnish with fresh Italian flat leaf parsley.
Marcia Allen says
Yum!!!! That looks like it belongs on Tuesday night’s dinner menu… weather says ‘rain’ and that sounds warm and cozy 🙂
Michelle Meyer says
Great idea! Enjoy!