Ingredients

The following ingredients have 8 Servings
  • 10 oz rigatoni pasta (uncooked)
  • 1 pkg package frozen chopped spinach (thawed and drained)
  • 2 teaspoon olive oil
  • 1 onion (diced)
  • 4 teaspoon minced garlic
  • 3 boneless, skinless chicken breasts (cubed)
  • 14.5 ounces diced tomatoes (undrained)
  • 24 ounces marinara sauce
  • 3 Tablespoon tomato paste
  • 1¼ teaspoon dried basil
  • ¾ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup grated parmesan cheese

Instruction

  • Preheat oven to 350 degrees F.
  • Spray 9x13-inch baking dish with nonstick cooking spray; set aside.
  • Cook pasta according to package directions and drain.
  • Place spinach on paper towel and squeeze until almost all moisture has been removed.
  • Add oil to a large nonstick skillet and place over medium heat. Add onion and garlic and sauté until tender.
  • Add chicken and cook until no longer pink, stirring occasionally.
  • Stir in tomatoes, marinara sauce, tomato paste, basil, oregano and crushed red pepper flakes. Bring to a boil and then reduce heat.
  • Simmer 5 minutes, uncovered stirring occasionally.
  • Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a large mixing bowl.
  • Spoon into prepared baking dish and sprinkle with remaining 1/4 cup Parmesan cheese over the top.
  • Bake for 20 minutes and serve.