Chicken and Spinach Pasta Casserole Recipe
A delicious and simple casserole filled with yummy chicken, pasta and spinach!
Servings: 6 people
Calories: 358kcal
Equipment
- 9x13" Baking Dish
- Skillet
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 358kcal | Carbohydrates: 51g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 897mg | Potassium: 1119mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6363IU | Vitamin C: 21mg | Calcium: 222mg | Iron: 4mg