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Easy Chicken, Spinach and Tomato Pasta Bake Recipe

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4.3 from 34 reviews

  • Author: Sophia
  • Total Time: 40 minutes
  • Yield: 6 to 8 servings

Description

This Easy Chicken, Spinach, and Tomato Pasta Bake is a comforting and delicious dish featuring tender cooked chicken, fresh spinach, tangy diced tomatoes, and rich marinara sauce combined with bow tie pasta. Topped with gooey mozzarella and Parmesan cheese, this baked casserole delivers a satisfying meal perfect for weeknight dinners or casual gatherings.

Ingredients

Protein and Dairy

  • 907 grams cooked chicken, cubed (2 lbs)
  • 355 ml Crystal Farms® Whole Milk Mozzarella Cheese (1 1/2 cups), divided
  • 45 grams Parmesan cheese (1/2 cup)

Pasta and Vegetables

  • 454 grams bow tie pasta (1 pkg)
  • 90 grams fresh spinach (3 cups)
  • 2 cans diced tomatoes, drained

Herbs and Sauces

  • 1 tablespoon dried basil
  • 225 grams marinara sauce (1 cup)

Other

  • Cooking spray (for greasing baking dish)

Instructions

  1. Prepare baking dish and oven: Lightly coat a 9×13 inch baking dish with cooking spray and preheat your oven to 350°F (175°C) to ensure it’s ready for baking later.
  2. Cook pasta: Bring 4 cups of water to a boil in a large pot. Add the bow tie pasta and cook until al dente as per package instructions, then drain, reserving the cooking water.
  3. Cook chicken: While pasta is cooking, boil 3 cups of water in a separate pot. Add raw chicken pieces and cook thoroughly until no longer pink inside. Drain chicken and cube into bite-sized pieces if not already.
  4. Make sauce with chicken: Return the cubed cooked chicken to the pot. Add dried basil, drained diced tomatoes, and marinara sauce. Simmer this mixture gently for 5 minutes to allow flavors to meld.
  5. Combine pasta and sauce: Add the cooked pasta to the chicken and tomato sauce mixture in the pot, stirring to coat evenly.
  6. Wilt spinach: Use the remaining pasta cooking water to blanch the fresh spinach by immersing it for 1 minute, then drain and add the spinach to the chicken and pasta mixture.
  7. Add cheeses: Stir in 1 cup of shredded mozzarella cheese and all of the Parmesan cheese into the mixture, mixing well to combine.
  8. Assemble and bake: Spoon the entire mixture into the prepared 9×13 baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup mozzarella cheese on top to create a cheesy crust. Bake in the preheated oven for 10 minutes until the cheese is melted and bubbly.
  9. Serve: Remove from the oven and serve immediately while hot and delicious.

Notes

  • Using cooked chicken simplifies the recipe and reduces total cooking time significantly.
  • Blanching spinach in pasta water helps retain nutrients and softens the leaves quickly.
  • If you prefer, substitute dried basil with fresh basil for a brighter flavor, adding it at the end of simmering.
  • You can prepare this dish ahead of time and refrigerate before baking; increase baking time slightly if baking from cold.
  • For a lower-fat option, use part-skim mozzarella or reduce the cheese quantities.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://sophiasrecipe.com/easy-chicken-spinach-and-tomato-pasta-bake-recipe/