Saturday, August 18, 2018

Chick'n & Spinach Pasta Bake

This was delicious. Get the water on for the pasta and while it's cooking get everything in a big bowl, Stir, put in casserole, bake and eat. It's that simple. This was so flavorful and yummy and it serves about 6. The yummy spinach mixed with the cream cheese and spices is almost like a spinach artichoke dip.
  • 8 ounces uncooked rigatoni
  • 1 tablespoon olive oil
  • 1 cup finely chopped sweet onion (about 1 medium)
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 package Morning Star Farm's Chick'n Strips, cooked according to package
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (8 ounce) tub of Toffuti Cream Cheese, room temperature
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 tablespoon Italian Seasoning
  • 1 package Daiya mozzarella shreds

Prepare rigatoni according to package directions. Meanwhile, place olive oil in a skillet and suate the onion until slightly tender.

Drain chopped spinach well. Add to a large bowl with chick'n, tomatoes, cream cheese, mozzarella and spices.

Add pasta when it's done. Stir well.

Pour into greased casserole pan.

Bake, covered, at 350 for 30 minutes; uncover and bake 15 minutes more until all bubbly.

Serve with a side salad and your favorite wine.

Enjoy!!

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