Ingredients

The following ingredients have 8 Servings
  • 1 pound uncooked spaghetti
  • 4-5 ounces fresh baby spinach, chopped
  • 2 cups cooked, shredded chicken
  • 2 (15 oz.) jars Alfredo pasta sauce
  • 1 (15 oz.) container ricotta cheese
  • 1/4 cup sour cream
  • 2 cups shredded mozzarella cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instruction

  • Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
  • Cook spaghetti until just tender, 6-8 minutes. Drain and return to pot.
  • Stir spinach into warm spaghetti, followed by chicken and Alfredo sauce. Mix well. Spread half of mixture in the prepared baking dish.
  • In a medium bowl, stir together ricotta, sour cream, 1 cup of mozzarella cheese, egg, garlic, basil, oregano, salt and pepper.
  • Spread the ricotta cheese mixture of the spaghetti in baking dish. Top with remaining spaghetti and sprinkle with remaining mozzarella cheese.
  • Bake for 20-25 minutes, or until golden and bubbly. Let stand 5 minutes before serving.