This recipe is easy to throw together and is loaded with “good-for-you” ingredients that your family will still love.
I love making meals full of secret vegetables that my kids will eat without noticing or complaining about. This is one of those recipes.
It is fully of a lot of good stuff, but still tastes amazing.
If you are looking for a fast, budget friendly, delicious, and healthy meal, then you have to try this Chicken and Spinach Pasta Casserole. You won’t regret it.
What noodles work best for this recipe?
If you don’t have rigatoni pasta, don’t stress. Really any shape and size of pasta will work for this recipe. I recommend the short and chubby noodles for the best and easiest way to eat.
I have made this recipe using bowtie, macaroni, fusilli, and even a gnocchi pasta, with this recipe.
I have never tried using a spaghetti or angel hair pasta for this, but I am sure it would work and still taste amazing. Noodles are noodles, some are just a little easier to stab with a fork, than others.
Could I use fresh spinach for this recipe instead of frozen?
You could most definitely use fresh spinach for this recipe. However the texture of them will be quite different.
You can have a similar texture, using fresh spinach, if you saute them for about 6 minutes with a little olive oil over medium high heat.
I wouldn’t use much olive oil, maybe just spray the pan with non-stick cooking spray, or add about 1/2 teaspoon of oil to it. the spinach will wilt, and make it easier to chew, when you put it in the pasta.
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Looking for more pasta dishes?
- Grilled Chicken Pasta Bow Tie Salad
- The Best Creamy Pasta Salad
- Broccoli and Cheese Chicken Pasta
- Creamy Sausage and Tomato Pasta
- Chicken Enchilada Pasta
- Chicken Pasta Casserole with Corn and Zucchini
Chicken and Spinach Pasta Casserole Recipe
- 10 oz rigatoni pasta uncooked
- 1 pkg package frozen chopped spinach thawed and drained
- 2 teaspoon olive oil
- 1 onion diced
- 4 teaspoon minced garlic
- 3 boneless, skinless chicken breasts cubed
- 14.5 ounces diced tomatoes undrained
- 24 ounces marinara sauce
- 3 Tablespoon tomato paste
- 1¼ teaspoon dried basil
- ¾ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ½ cup grated parmesan cheese
- Preheat oven to 350 degrees F.
- Spray 9x13-inch baking dish with nonstick cooking spray; set aside.
- Cook pasta according to package directions and drain.
- Place spinach on paper towel and squeeze until almost all moisture has been removed.
- Add oil to a large nonstick skillet and place over medium heat. Add onion and garlic and sauté until tender.
- Add chicken and cook until no longer pink, stirring occasionally.
- Stir in tomatoes, marinara sauce, tomato paste, basil, oregano and crushed red pepper flakes. Bring to a boil and then reduce heat.
- Simmer 5 minutes, uncovered stirring occasionally.
- Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a large mixing bowl.
- Spoon into prepared baking dish and sprinkle with remaining 1/4 cup Parmesan cheese over the top.
- Bake for 20 minutes and serve.
- 9x13" Baking Dish
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