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Thursday, January 31, 2008

Cheesy Chicken and Spinach Pasta Casserole

1 (12 ounce) package medium seashell pasta
1 (10 ounce) package frozen chopped spinach, thawed
3-4 medium sized chicken breasts
2 eggs
1/4 cup olive oil
1/2 cup bread crumbs
1 1/2 (26 ounce) jars of pasta sauce
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded mozzarella cheese
3-5 shakes of garlic powder

Preheat oven to 350 degrees F.
Cook the chicken on the stove using light oil. Cut into small chunks and set aside until later.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs garlic powder.
Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, spread out half of the chunks of chicken, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, spread out the rest of the chicken, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

*Is also good with other vegetables mixed in (corn, broccoli,...) and I usually add some parmesian cheese to the top. Enjoy!

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