PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | SERVES: 6 people
This is one of my all-time favourite casseroles with delicious chicken, pasta, and spinach! A very easy recipe that you can throw together in a snap using a few simple ingredients. Enjoy a simple and healthy meal perfect for everybody, and even your pickiest eaters will love it!
Ingredients
2 tsp olive oil
3 boneless, skinless chicken breasts cubed
10 ounces rigatoni pasta uncooked
1 onion diced
4 tsp minced garlic
½ c. grated Parmesan cheese
1 can diced tomatoes undrained
3 tbsp tomato paste
¾ tsp dried oregano
1¼ tsp dried basil
1 jar marinara sauce
¼ tsp crushed red pepper flakes
1 pkg package frozen chopped spinach thawed and drained
How to make Chicken and Spinach Pasta Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick cooking spray, grease a 9 x 13-inch baking dish, and set it aside.
Step 2: Following the package directions, cook the pasta. Drain when done.
Step 3: On a paper towel, place the spinach and squeeze to get rid of all the moisture.
Step 4: In a large nonstick skillet, heat the oil over medium heat. Once the oil is hot, add the onion and garlic. Cook, stirring often, until tender. Then, add the chicken and continue to cook until the meat is no longer pink.
Step 5: To the skillet, add the tomatoes, marinara sauce, tomato paste, basil, oregano, and crushed red pepper flakes. Stir and bring everything to a boil. Once boiling, decrease the heat and simmer while stirring often for about 5 minutes, uncovered.
Step 6: In a large mixing bowl, combine the pasta with the spinach, chicken mixture, and 1/4 c. cheese. Pour everything into the prepared baking dish and sprinkle with the rest of the 1/4 c. Parmesan cheese.
Step 7: Place in the preheated oven and bake the casserole for about 20 minutes.
Nutrition Facts:
Calories: 358 kcal · Carbohydrates: 51 g · Protein: 26 g · Fat: 7 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 43 mg · Sodium: 897 mg · Potassium: 1119 mg · Fiber: 6 g · Sugar: 10 g · Vitamin A: 6363 IU · Vitamin C: 21 mg · Calcium: 222 mg · Iron: 4 mg
Ingredients
- 2 tsp olive oil
- 3 boneless, skinless chicken breasts cubed
- 10 ounces rigatoni pasta uncooked
- 1 onion diced
- 4 tsp minced garlic
- ½ c. grated Parmesan cheese
- 1 can diced tomatoes undrained
- 3 tbsp tomato paste
- ¾ tsp dried oregano
- 1¼ tsp dried basil
- 1 jar marinara sauce
- ¼ tsp crushed red pepper flakes
- 1 pkg package frozen chopped spinach thawed and drained
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick cooking spray, grease a 9 x 13-inch baking dish, and set it aside.
Step 2: Following the package directions, cook the pasta. Drain when done.
Step 3: On a paper towel, place the spinach and squeeze to get rid of all the moisture.
Step 4: In a large nonstick skillet, heat the oil over medium heat. Once the oil is hot, add the onion and garlic. Cook, stirring often, until tender. Then, add the chicken and continue to cook until the meat is no longer pink.
Step 5: To the skillet, add the tomatoes, marinara sauce, tomato paste, basil, oregano, and crushed red pepper flakes. Stir and bring everything to a boil. Once boiling, decrease the heat and simmer while stirring often for about 5 minutes, uncovered.
Step 6: In a large mixing bowl, combine the pasta with the spinach, chicken mixture, and 1/4 c. cheese. Pour everything into the prepared baking dish and sprinkle with the rest of the 1/4 c. Parmesan cheese.
Step 7: Place in the preheated oven and bake the casserole for about 20 minutes.
