Chicken Spinach Pasta Bake

Name: Chicken Spinach Pasta Bake
Total time: 2700 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 300 Grams pasta rigatoni; 250 Grams chicken , cooked , shredded; 1 onion , chopped; 400 Grams tomatoes , chopped; 200 Grams cream cheese low fat; To Taste salt; To Taste pepper; 175 Grams cheese , grated; 300 Grams spinach; 1 Tablespoon oil; 1 1/2 Teaspoons Garlic , minced

Shazia @cook_7800643

London, United Kingdom

Perfect week night dinner idea - very little prep and then pop into the oven

Shazia @cook_7800643

London, United Kingdom

Perfect week night dinner idea - very little prep and then pop into the oven

Saved

Ingredients

45 mins

4-serving

300 Gramspasta rigatoni
250 Gramschicken , cooked , shredded
1onion , chopped
400 Gramstomatoes , chopped
200 Gramscream cheese low fat
To Tastesalt
To Tastepepper
175 Gramscheese , grated
300 Gramsspinach
1 Tablespoonoil
1 1/2 TeaspoonsGarlic , minced

Saved

Steps

45 mins

1

Boil the rigatoni according to packet instructions and drain.
2

Heat oil and add the chopped onion. Saute till translucent. Add minced garlic and chopped spinach. Once the spinach begins to wilt, remove from heat.
3

Mix the cream cheese, chopped tomatoes with the juice, 100 g of the grated cheese, onion - spinach - garlic mixture, salt and pepper. Mix well. Add the shredded chicken and mix well.
4

Add the pasta and then transfer the mixture to an oven proof dish. Top with the remaining cheese.
5

Preheat oven at 180 degrees and bake for 30 to 35 minutes till cheese is golden brown.
6

Tips and Tricks: Instead of cream cheese use white sauce made with 1 1/2 cups of milk, 1 1/2 tablespoon butter and 1 tablespoon plain flour. Use any size of tubed pasta like rigatoni, macaroni so that the taste of the filling can be felt in every bite.