Chicken and Spinach Pasta Casserole

This recipe is easy to throw together and is loaded with good-for-you ingredients that your family will still love!

If you are looking for ways to make some healthy habits in your life (like eating more fruits and vegetables, drinking more water, cutting out sugar, and exercising), be sure to check out our 2 Month Healthy Habits Challenge – registration is now open and spots are filling up quickly!

Now onto the recipe!

Serves: 8

Chicken and Spinach Pasta Casserole

10 minPrep Time

30 minCook Time

40 minTotal Time

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  • 10 ounces rigatoni pasta, uncooked
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 2 teaspoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 pound boneless skinless chicken breast, chopped
  • 1 (20 ounce) can whole tomatoes, undrained, coarsely chopped
  • 1 (26 ounce) jar marinara sauce
  • 3 Tablespoons tomato paste
  • 1 1/4 teaspoons dried basil
  • 3/4 teaspoon oregano
  • 1/4 teaspoon hot red pepper flakes, crushed
  • 1/2 cup parmesan cheese, grated


  1. Preheat oven to 350 degrees. Spray 9x13" baking dish with non-stick cooking spray and set aside.
  2. Cook pasta according to package directions and drain.
  3. Place spinach on paper towel and squeeze until almost all moisture has been removed. Add oil to a large non-stick skillet and place over medium heat. Add onion and garlic and sauté until tender.
  4. Add chicken and cook no longer pink, stirring occasionally.
  5. Stir in tomatoes, marinara sauce, tomato paste, basil, oregano and crushed red pepper flakes. Bring to a boil and then reduce heat.
  6. Simmer 5 minutes, uncovered stirring occasionally.
  7. Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a bowl; stir well.
  8. Spoon into prepared baking dish and sprinkle with remaining 1/4 cup parmesan cheese over the top. Bake for 20 minutes and serve.

We hope you’ll join us for our 2 Month Healthy Habit Challenge!

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