I found another great recipe a few days ago, you guys, and finally had time to bake it this evening. It’s delish, and you’d never know it’s “healthy.” (I tried to take a picture, but I don’t do so well with the lighting in my kitchen.)
If you like pasta – especially cheesy pasta, you’ll love this. If you want to get your kids to eat spinach, serve them this. Even though I love spinach in salads, I’m not a fan of the cooked variety, but with this dish, I eats me spinach (to quote a famous sailor man).
As usual, I modified the recipe a bit, but mostly just in portion sizes; this time I kept all the ingredients the same except that I added a bit of dried oregano and did not omit the salt when I cooked the pasta). It calls for an 8-inch-square pan, but I added extra everything and made more servings. (I’m giving you the recipe as I found it, plus the oregano; add to it as you like.) Also, now that I have a convection oven, I’ll be adding a note about baking temperatures to the recipes I post (you’re supposed to cut the temp 25 degrees because convection baking is more efficient).
Because I made extra, I’m going to freeze one of the cooked casseroles so that when life gets busier (as it will in a couple of weeks when my class starts), I can have a hearty dinner reheated in a flash. If you want to make ahead and freeze some of it, I’m sure you could do all but the baking step and put the frozen casserole in the oven straight from the freezer. The chicken is cooked on the stove before the baking takes place.
I also bought some whole-wheat hoagie buns (Kroger didn’t have whole-wheat dinner rolls), sliced them and added garlic butter and Parmesan before baking those garlicly wonderful pieces of heaven. (OK, so that part’s not as healthy, except to my psyche.)
Don’t forget that I have a Recipes tab at the top of my blog now; this one’s going there. I haven’t posted a lot of recipes there yet, but this one will join them!
Dig in, friends.
Three Cheese Chicken Pasta Bake
1½ cups (12 ounces) multigrain penne pasta, uncooked
9-ounce package fresh spinach leaves
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
½ teaspoon dried oregano
14.5-ounce jar spaghetti sauce
1-2 cloves garlic, minced
14.5-ounce can diced tomatoes, drained
2 ounces (1/4 of 8-ounce package) Neufchatel cheese
1 cup shredded 2-percent-milk mozzarella cheese, divided
2 tablespoons freshly grated Parmesan cheese
Heat oven to 375 degrees Fahrenheit. (For a convection oven, heat to 350 degrees.)
Cook pasta as directed on package, omitting salt and adding spinach to the boiling water the last minute.
Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 minutes. Stir in spaghetti sauce, garlic and tomatoes; bring to a boil. Simmer on low heat 3 minutes or until chicken is done. Stir in Neufchatel.
Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-quart casserole or 8-inch-square baking dish.
Bake 20 minutes; top with remaining cheeses. Bake 3 minutes or until mozzarella is melted.
Makes 4 servings, 460 calories each.