3cupspenne pastauncooked or any medium-sized pasta
1teaspoonItalian seasoning
Salt and pepperto taste
3cupsmarinara sauce
fresh basiloptional for garnish
Instructions
Spray a 9 x 13 casserole dish with cooking spray.
Preheat oven to 350℉.
Prepare pasta according to package directions. Drain and set aside.
Chop spinach and place in a large mixing bowl.
Add chicken, ricotta cheese, 1 cup of mozzarella cheese, parmesan cheese, Italian seasoning, pasta, marinara, and a pinch of salt and pepper to the spinach.
Mix well.
Pour the mixture into the prepared baking dish. Top with the remaining 1 cup of shredded mozzarella.
Spray foil with nonstick cooking spray to keep the cheese from sticking.
Cover baking dish with the foil, cooking spray side down, and bake for 20 minutes.
Uncover and cook an additional 10 minutes or until heated through and cheese has melted.
Notes
Storage:Let leftovers come to room temperature, cover with plastic wrap or place in an airtight container. Refrigerate for 3-4 days.Freeze for up to 3 months. Tips:
Have picky eaters? Chop the spinach into small strips on a cutting board before mixing it with the other ingredients. It hides the spinach leaves—sneaky!
Y’all know I’m a preacher of freshly grated cheese—it always melts and tastes better than the pre-shredded stuff!
Cook your pasta until it becomes fork-tender—don’t overcook it! Remember that pasta will continue cooking in the oven while the casserole bakes.
Make sure you grease your baking dish and the underside of the foil that covers your casserole. The cheesy ricotta sauce sticks easily!