Thursday, November 28, 2013

Chicken and Spinach Pasta Bake

This is so easy and so good!  I love how it had the tomatoes added in, but then again, everything with tomatoes tastes better, doesn't it?

This makes a large portion, so I'm keeping it in mind next time I sign up for a potluck.

Chicken and Spinach Pasta Bake


1/2 pound of rigatoni
1 Tablespoon olive oil
1/2 cup onion, chopped
1 (10 oz) package of frozen spinach, thawed
2-3 chicken breasts, cooked and diced into small pieces
1 (14oz) can of Italian-style diced tomatoes, do not drain
1 (8oz) package of chive and onion cream cheese, softened
salt and pepper to taste
1 1/2 cup mozzarella cheese, shredded

Preheat oven to 375º
Cook the rigatoni according to the packaging directions. 

In a frying pan, saute the onions in oil until soft and tender. Set aside. 

Drain the spinach well by wrapping it in a towel and squeezing out the excess water. 

Mix pasta, spinach, chicken, tomatoes, cream cheese, cheese and salt and pepper.  Stir until well combined. Spread evenly in the casserole dish and sprinkle with extra mozzarella cheese. 

Cover and bake for 30 minutes.  Uncover and bake another 15 minutes or until bubbly. 


  1. Made this tonight! Simon gobbled it up and asked for thirds! I'm looking forward to the leftovers already! Thanks much!

  2. Lori served it to us over the weekend at a family gathering. It was sooooooo yummy! We were sooooo happy to have leftovers (she made PLENTY so we could!) and clamored to have them the next day! THANKS SO MUCH!!!!