Chicken 'n' Spinach Pasta Bake

Tonight we had a nice baked pasta dish. It is called Chicken 'n' Spinach Pasta Bake. Of course I couldn't just leave the recipe as it was, I had to change some things.

- I used an organic bag of spinach instead of the frozen box.

- I used homemade spaghetti sauce, about 3 cups, instead of the canned Italian tomatoes (they have high fructose corn syrup in them!)

- I used a 12.5 oz box of whole wheat penne pasta instead of what is listed in the recipe.

- I used just a sprinkle of colby jack cheese on top because I did not have mozzarella, but if I had it I would use that instead.

- I used a regular bar of organic cream cheese instead of the garlic & herb type, and I added some garlic to the dish.

OK I think that is all the changes! LOL It was really yummy and we all liked it! I think this could easily do without the chicken as well and be a vegetarian dish. It was almost like a pink sauce with pasta, spinach, and chicken. Then a little cheese on top.

So here is the original recipe...

Chicken 'n' Spinach Pasta Bake

Christine (Christine0120) Southern Living Magazine Nov.07

Prep: 15 min., Bake: 1 hr.

Ingredients

8 oz uncooked rigatoni

1 T olive oil

1 cup finely chopped onion (about 1 medium)

1 (10-oz) package frozen chopped spinach, thawed

3 cups cubed cooked chicken breasts

1 (14.5-oz) can Italian-style diced tomatoes (I use 2)

1 (8-oz) container chive-and-onion cream cheese

1/2 tsp salt

1/2 tsp pepper

1 1/2 cups (6-oz) shredded mozzarella cheese

Preparation

1. Prepare rigatoni according to package directions.

2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.

3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.

4. Drain chopped spinach well, pressing between layers of paper towels.

5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.

Sausage 'n' Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.

Yield

Makes 4 to 6 servings