Thursday, November 24, 2011

Italian Beef and Spinach Pasta Casserole

Another great find on Pinterest. That recipe used chicken breasts, but I wanted a beef casserole so I used 1lb hamburger sirloin instead. I also used a container of the new Philadelphia cream cheese Italian herb cooking cream instead of chive cream cheese.

This was a huge hit with all of us-

Chicken & Spinach Pasta Bake
8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions. Spread oil on bottom of 11x17 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.

Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

1 comment:

Rod and Alex - aka: "Rolex" said...

Oh gosh. Isn't Pinterest the absolute best? This looks so incredible! Come over to my house and make this for me! ;)
Thanks for sharing!