Chicken, Spinach, and Cheese Pasta Bake
Every bite of this pasta bake offers a satisfying blend of ricotta, mozzarella, and Parmesan cheeses, balanced with the freshness of wilted spinach and the richness of shredded chicken. The golden, bubbly top adds an irresistible texture that everyone will love.
Ingredients
- 8 oz pasta penne or rotini are ideal
- 2 cups shredded cooked chicken
- 10 oz fresh spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 1 cup milk
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the pasta according to the package directions until it reaches an al dente texture. Drain thoroughly and set aside.
- Warm olive oil in a large skillet over medium heat. Add the minced garlic and cook until it releases a fragrant aroma, about 1 minute.
- Incorporate the fresh spinach into the skillet, cooking until the leaves wilt.
- In a spacious mixing bowl, combine the drained pasta, shredded chicken, wilted spinach, ricotta cheese, 1/2 cup of the mozzarella cheese, milk, salt, pepper, and dried oregano. Stir until the ingredients are evenly distributed.
- Grease a 9x13 inch baking dish and transfer the mixture into it, spreading it out evenly.
- Evenly sprinkle the remaining 1/2 cup of mozzarella cheese and grated Parmesan over the top.
- Place in the oven and bake for 25-30 minutes, or until the surface is golden and bubbling.
- Allow the dish to cool for a few minutes before serving to enhance flavor and texture.