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Spinach Chicken Pasta Bake

A comforting and delicious pasta bake filled with chicken, spinach, and cheesy goodness, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta Use penne or rotini; whole wheat is a hearty alternative.
  • 2 cups cooked chicken Leftover rotisserie chicken works beautifully.
  • 2 cups fresh spinach Can be replaced with frozen spinach, thawed and drained.
  • 1 cup ricotta cheese Greek yogurt can be a lighter substitute.
  • 1 cup shredded mozzarella cheese Try a dairy-free version for a vegan option.
  • 1/2 cup grated Parmesan cheese Nutritional yeast can be a tasty alternative.
  • 2 cloves garlic Freshly minced for aroma; powdered garlic is a quick substitute.
  • 1 tsp Italian seasoning Use fresh herbs for a vibrant twist.
  • to taste Salt and pepper Use according to personal preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Boil the pasta according to package directions until al dente. Drain and set aside.
  3. In a large skillet, heat a splash of olive oil over medium heat. Add minced garlic and let it sizzle until fragrant. Toss in the spinach and stir until wilted.
  4. In a mixing bowl, combine the cooked pasta, sautéed spinach and garlic, shredded chicken, ricotta cheese, Italian seasoning, salt, and pepper. Fold gently.
  5. Grease a 9×13-inch baking dish and pour the pasta mixture into it, spreading evenly.
  6. Sprinkle the shredded mozzarella and grated Parmesan cheese generously on top.
  7. Bake for 25-30 minutes or until the cheese is bubbly and lightly golden.
  8. Remove from the oven and allow to cool slightly before serving.

Notes

You can add sun-dried tomatoes or sautéed mushrooms for additional flavor. For a vegetarian version, try using gluten-free pasta or shredded tofu.