Pasta Bake

Chicken Spinach and Mushroom Pasta Bake is the perfect weeknight dish because it’s warm and comforting and feeds the entire family. This spinach and mushroom pasta is creamy and full of flavor. I really love the combination of spinach, mushrooms, and cheese in this and the crusty broiled cheese on top. The important thing about casseroles with pasta in them is to reach a good balance of moisture so it isn’t too dry but isn’t soggy either.
Ingredients :
  • 2 boneless, skinless chicken breasts (cubed)
  • 8 oz. portobello mushrooms (sliced)
  • 1 teaspoon garlic (minced)
  • 10 oz. frozen spinach (cooked and drained)
  • 1 tub (8 oz.) chive and onion cream cheese
  • 2 cups mozzarella cheese (shredded)
  • 8 oz. rigatoni
  • 1 can (14 oz.) diced tomatoes
  • 2 teaspoons sugar
  • 1 yellow onion (diced)
  • Salt and pepper (to taste)
  • 1/4 teaspoon Italian seasoning


Directions :
  1. Bring a pot of salted water to a boil and cook the rigatoni until just before al dente
  2. Saute the onions and garlic in olive oil over medium high heat until fragrant
  3. Then add chicken cubes and cook until chicken is no longer pink
  4. Season with salt, pepper and Italian seasoning and toss to combine
  5. Then add mushrooms and simmer until the mushrooms cook down and liquid evaporates, about 10 minutes
  6. Drain the pasta and rinse with cold water to stop the cooking process
  7. In a large mixing bowl, combine the pasta, chicken mixture, tomatoes with their liquid, spinach, cream cheese, and sugar. Mix thoroughly
  8. Transfer to a 9×13 casserole dish and top with cheese
  9. Bake in 375 degrees F for 15 minutes uncovered until cheese melts and is bubbly
  10. Broil for 2-3 minutes to get a golden crust
  11. Dish and serve hot


Chicken Spinach and Mushroom Pasta Bake
Jump To Recipe >>


Please enter your comment!
Please enter your name here