|Nutritional Guidelines (per serving)|
|Servings: 1 casserole (8 to12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This chicken pasta casserole bake is similar to baked ziti, but with added chicken and fresh spinach. If the kids don't like spinach, you can always leave it out.
Serve this chicken pasta bake with Caesar salad and garlic bread.
- 8 oz. penne pasta
- 1 tbsp. olive oil
- 1 lb. boneless, skinless chicken breasts
- 1 tsp. Italian seasoning
- 1 28 oz. jar spaghetti sauce
- 1 14 oz. can diced tomatoes (drained)
- 1 3 oz. package cream cheese
- 2 cups fresh baby spinach (washed and patted dry with a paper towel)
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Preheat oven to 350 F. Then, spray a 9 x 13 baking dish with nonstick spray.
Cook pasta according to package directions for "al dente." Drain. Pour into prepared baking dish.
Heat oil in a large saucepan or Dutch oven over medium-high heat. While oil is heating, cut chicken breasts into bite-sized pieces.
Brown chicken in oil. Add Italian seasoning, half of the spaghetti sauce and the drained tomatoes. Let simmer 2 to 3 minutes.
Cut cream cheese into small chunks. Add to chicken and tomato sauce mixture. Simmer until cream cheese is melted.
Stir in spinach. Cook another minute, until spinach wilts slightly.
Pour chicken mixture over pasta. Top with one cup of the shredded mozzarella. Top with the remaining spaghetti sauce, remaining mozzarella and Parmesan cheese.
Bake, uncovered, 20 minutes, or until bubbly.