Chicken 'n' Spinach Pasta Bake


This Italian-inspired pasta bake is perfect for company—but it's also speedy enough for weeknight meals, using canned and frozen veggies for ultimate ease. Make this at the head of the week to ensure plenty of leftovers.

Chicken 'n' Spinach Pasta Bake Casserole Recipes
Photo: Photo Ralph Anderson / Styling Lisa Powell Bailey / Food Styling Pam Lolley
Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
4 to 6 servings


  • 8 ounces uncooked rigatoni

  • 1 tablespoon 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

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

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 1/2 cups (6 oz.) shredded mozzarella cheese


  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.

  7. 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.

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