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Chicken and Spinach Pasta Bake
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Chicken and Spinach Pasta Bake

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
8 ounces uncooked rigatoni
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
1 package (10 oz.) frozen chopped spinach, thawed
3 cups cubed cooked chicken breasts
1 can (14.5 oz.) Italian-style diced tomatoes
1 container (8 oz.) chive-and-onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 oz.) shredded mozzarella cheese
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Let's Make It
1
1. Prepare rigatoni according to package directions.
2
2. Meanwhile, spread oil on bottom of an 11 x 7 inch baking dish; add onion in a single layer.
3
3. Bake at 375°F for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.
4
4. Drain chopped spinach well, pressing between layers of paper towels.
5
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.
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6. Bake, covered, at 375°F for 30 minutes; uncover and bake 15 more minutes or until bubbly.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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