Spinach and Chicken Pasta Casserole Recipe
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Spinach and Chicken Pasta Casserole

10 oz uncooked mostaccioli (tubular pasta)
1 (10 oz) package frozen chopped spinach, thawed
2 tsp vegetable oil
2/3 cup chopped onion
2 large cloves garlic, minced
1 lb boned, skinned chicken breast, cut into 1-inch pieces
2 (14-1/2 oz) cans whole tomatoes, undrained and coarsely chopped
3 Tbsp tomato paste
1-1/4 tsp dried whole basil
3/4 tsp dried whole oregano
1/4 tsp salt
1/4 tsp crushed red pepper
1/2 cup grated Parmesan cheese, divided

Cook pasta according to package directions. Drain.

Place spinach on paper towels; squeeze until barely moist. Coat a large nonstick skillet with cooking spray; add oil, and place over med high heat until hot. Add onion and garlic; saute until tender. Add chicken; cook just until chicken looses its pink color, stirring constantly. Stir in tomatoes and next 5 ingredients; bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally.

Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a bowl; stir well. Spoon into a 13x9x2 inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheese.

Bake at 350~ for 20 minutes.


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