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.


Credit: Photo Ralph Anderson / Styling Lisa Powell Bailey / Food Styling Pam Lolley

Recipe Summary

15 mins
1 hr
1 hr 15 mins
Makes 4 to 6 servings


Ingredient Checklist


Instructions Checklist
  • Prepare rigatoni according to package directions.

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

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

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

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

  • 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.